2 c. chopped fresh broccoli
1 c. shredded carrots
1/2 c. chopped onion
1 clove garlic, finely chopped
2 tbsp. vegetable oil
1 tbsp. flour
1/2 c. skim milk
1 1/2 c. cottage cheese
1/4 c. grated Parmesan cheese
8 to 10 Creamette Jumbo Shells, cooked
Salt and pepper to taste

In skillet, cook vegetables in oil until tender-crisp. Stir in flour, then milk; cook and stir until thickened. Remove from heat; add cottage cheese, 2 tablespoons Parmesan cheese, salt and pepper. Stuff shells; place in shallow baking dish. Top with remaining Parmesan. Bake covered at 325 degrees for 25 minutes. Refrigerate leftovers. Makes 4 servings.