1 tsp extra virgin olive oil
2 garlic cloves, minced
4 cups tightly packed fresh baby spinach leaves
16 jumbo pasta shells
2 cups 1% whipped cottage cheese (1 16 oz container)
1 egg, lightly beaten
1/4 cup freshly grated Parmesan cheese
1/4 tsp Kosher salt
1/4 tsp freshly ground black pepper
1 tsp dried Italian seasoning blend
1 1/2 cups marinara sauce of choice, divided
1 cup shredded part-skim mozzarella cheese
Preheat oven to 350 degrees F.
Heat olive oil in a large skillet over medium heat. Add garlic and saute until fragrant, about 30 seconds. Add in spinach and cooking, stirring, until wilted down. Remove from heat and set aside to cool.
Cook pasta shells until al dente, about 10 minutes (a few minutes less than called for on the package). Drain and set aside.
In a mixing bowl, combine the sauteed spinach, whipped cottage cheese, beaten egg, grated Parmesan cheese, and seasonings. Mix well to combine.
Spread 1/2 cup marinara sauce over the bottom of a baking dish.
Spoon cottage cheese mixture evenly into the cooked pasta shells; place stuffed shells side-by-side in the baking dish. Spoon the remaining 1 cup marinara sauce over the stuffed shells, and top with the shredded mozzarella cheese.
Bake for 30-40 minutes, or until the cheese is lightly browned and bubbly.