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Stuffed Shells

2 cups chopped fresh broccoli
1 cup shredded carrots
1/2 cup chopped onion
1 clove garlic, finely chopped
2 Tbsp oil
1 Tbsp flour
1/2 cup milk
1-1/2 cups cottage cheese
salt
pepper
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 Tbsp 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.

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