Pasta Shell Casserole

Once again, I started with a recipe from Rachael Ray, but soon had to change it because the ingredients were so expensive, and it was going to take too long. By the time I finished it was completely different!!

1 large Carrot chopped.
1 med. Onion chopped.
6 cloves Garlic finely chopped. (I just grate it with my fine grater.)
1/2 fresh parsley chopped.
1 tbsp Italian Seasoning
1 teas red pepper flakes (Maybe cut back a little if you don't like spicy food.)
1 large pkg frozen Spinach
1 can Tomatoes
1 1/2 C. grated Mozzarella Cheese
2 cups Cottage Cheese
1 1/2 boxes Pasta (Approx 19 or 20 oz)
1 bottle Marinara Sauce

Cook pasta for 5 minutes. Saute all the veggies and seasoning until tender, adding the tomatoes and spinach towards the end. When done, mix with Pasta, Cottage Cheese and 3/4 cup Mozzarella Cheese. Layer Marinara, pasta, grated cheese. Repeat until out of ingredients, ending with cheese. Bake covered around 350* or 400* for 30 minutes. If desired, remove covering, and brown the top up. I put this in a small and large casserole dish. I put the small one in the freezer, but have yet to bake it. I'll add info when I know how it bakes up.

I served this with corn on the side. Later when Darren took it for lunch he just threw the corn and casserole in the same container, and ate it mixed. He said it was really good.

**I just used my food processor to chop the veggies. It made it really fast and easy.

***Here is the recipe I got the idea from: http://www.rachaelrayshow.com/food/recipes/baked-shells-casserole/