Mushroom Spinach Stuffed Shells

Ingredients

• Kosher salt
• 8 ounces (20 to 24) jumbo pasta shells
• 2 tablespoons extra-virgin olive oil, plus more for drizzling and brushing
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 12 ounces white mushrooms, thinly sliced
• 1 10-ounce package frozen spinach, thawed and squeezed dry
• 1 1/2 cups low-fat small-curd cottage cheese
• 1 cup shredded part-skim mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1 large egg, lightly beaten
• 1/4 cup chopped fresh basil
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 teaspoon fennel seeds
• Large pinch of red pepper flakes
• 1 28-ounce can whole plum tomatoes, crushed by hand
• Kosher salt
• 1/4 cup low-fat small-curd cottage cheese
• 1/4 cup shredded part-skim mozzarella cheese
• 2 tablespoons grated parmesan cheese

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