12 c. roughly chopped chard or 2 boxes frozen spinach
12 to 16 cannelloni shells
2 tbsp. olive oil
3/4 c. diced onion
2 cloves garlic - minced
2 c. sliced mushrooms
1/4 c. minced fresh parsley
1 1/2 c. sm. curd cottage cheese
1 1/2 c. Parmesan cheese
1 tbsp. lemon juice
3 to 4 c. bottled or homemade spaghetti sauce

Heat oven to 350 degrees.

Steam chard 3 to 5 minutes and drain. When cooled, wring out excess water. Cook shells until barely tender. Drain, set aside.

Heat oil, saute onion and garlic for 2 minutes. Add mushrooms and parsley, saute until tender.

In large bowl, combine chard, sauteed vegetables, cottage cheese, 1 cup of grated Parmesan cheese and lemon juice. Season with salt and pepper. Stuff shells, place some of sauce in bottom of 9 inch pan and line with stuffed shells. Cover with remaining sauce and Parmesan cheese. Bake 30 to 40 minutes.

This dish freezes well completely prepared or just put stuffed shells on cookie sheet, freeze and place in Ziplock bag. Great main dish or as a side dish. Even green vegetable haters really like this.