INGREDIENTS

1 cup low-sodium 1%  cottage cheese or ricotta cheese
1/4 cup grated Romano cheese or Parmesan
2 tsp finely grated lemon zest
1 1/4 cups  Fresh mozzarella or Bocconcini coarsely grated  or shredded
2 cups of  fresh broccoli chopped
1 cup baby spinach, roughly chopped
1/4 cup fresh flat-leaf parsley, chopped
1 bottle of Passata or 2 tins or organic tomatoes
16 large shells, uncooked

Salt and Pepper to taste / can add finely chopped garlic cloves
*Serve Green Salad – rocket, spinach leaves , cucumber with drizzle of extra virgin Olive oil and balsamic vinegar

METHOD

In a large bowl, combine the cottage/ricotta Cheese, Romano, lemon zest, and 1⁄2 cup mozzarella; fold in the broccoli, spinach and parsley.
In a 5- to 6-quart slow cooker, combine 2 cups marinara and 1⁄2 cup water. Fill the shells with the cottage cheese mixture (about 3 tablespoons per shell), using the side of the spoon to push and pack in the filling. Place the filled shells in the slow cooker, then spoon the remaining cup of sauce on top. Sprinkle with the remaining mozzarella and cook, covered, on low until the shells are tender, 2 to 2 1⁄2 hours.
Spoon on to plates and serve with a green salad, if desired.
SERVES: 4
PREP TIME:  20 mins
TOTAL TIME: 2 hours 50 mins