Cheesy Veggie-Stuffed Shells

1. Heat the olive oil in a large skillet over medium heat. Add the carrots, bell pepper, zucchini, onion, and a pinch of salt. Sauté for about 10 minutes, until softened and lightly golden.
2. Add the spinach and cook until wilted. Remove from heat and let cool slightly.
3. Add 1 cup cottage cheese to a food processor or blender and blend until smooth and creamy.
4. Transfer the cooked vegetables to a food processor and pulse until finely chopped. You can leave them slightly chunky or blend them more thoroughly for extra-hidden veggies.
5. Combine the vegetables with the whipped cottage cheese. Stir in the remaining 1 cup cottage cheese and season with salt and pepper.
6. Spread 1 cup marinara across the bottom of a 9×13-inch baking dish.
7. Fill each cooked jumbo shell with the veggie-cottage cheese mixture and arrange the shells in the baking dish.
8. Spoon the remaining marinara over the shells and sprinkle evenly with mozzarella.
9. Cover with foil and bake at 375°F for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbly.
10. Finish with fresh parsley, if desired, and serve warm!