Broccoli Stuffed Shells

 

2 C. chopped fresh broccoli

1 C. shredded carrots

1/2 C. chopped onion

1 clove garlic, finely chopped

2 T. oil

1 T. flour

1/2 C. Skim milk

1-1/2 C. cottage cheese

8 jumbo pasta shells, cooked according to package directions

 

In skillet, cook vegetables in oil until tender crisp. Stir in flour then milk. Cook and stir until thickened. Remove from heat, and add cottage cheese, 2 T. parmesan cheese, salt, and pepper to taste. Stuff shells until stuffing comes out just a little. Place in a shallow baking dish and top with Parmesan cheese. Bake covered at 325F for 25 minutes.