# What You Need:
→ Pasta
01 - 24 jumbo pasta shells
→ Filling
02 - 2 cups low-fat cottage cheese
03 - 1 cup shredded mozzarella cheese, divided
04 - 1/2 cup grated Parmesan cheese
05 - 1 large egg
06 - 1 1/2 cups fresh baby spinach, chopped
07 - 1 1/2 cups cooked turkey breast, diced
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon dried Italian herbs
10 - 1/4 teaspoon ground black pepper
11 - 1/4 teaspoon salt
→ Cottage Cheese Alfredo Sauce
12 - 1 1/2 cups low-fat cottage cheese
13 - 1/2 cup milk
14 - 1/4 cup grated Parmesan cheese
15 - 2 tablespoons light cream cheese
16 - 2 cloves garlic, minced
17 - 1/4 teaspoon ground nutmeg
18 - Salt and pepper to taste
→ Garnish (optional)
19 - 1/4 cup chopped fresh parsley
20 - 1/4 cup diced roasted red peppers
# How To Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Cook pasta shells according to package directions until al dente. Drain and set aside to cool slightly.
03 - Blend cottage cheese, milk, Parmesan, cream cheese, minced garlic, nutmeg, salt, and pepper in a blender until smooth. Set aside.
04 - Combine cottage cheese, half of the shredded mozzarella, Parmesan, egg, chopped spinach, diced turkey, garlic powder, Italian herbs, salt, and pepper in a large bowl. Stir well.
05 - Spread half a cup of Alfredo sauce evenly in the bottom of the prepared baking dish. Fill each pasta shell with about 2 tablespoons of the filling and arrange in the dish.
06 - Pour remaining Alfredo sauce over the filled shells. Sprinkle with remaining shredded mozzarella cheese.
07 - Cover dish with foil and bake for 25 minutes.
08 - Remove foil and bake an additional 10 minutes until sauce is bubbly and cheese is golden.
09 - Top with chopped parsley and diced roasted red peppers before serving.
