Preparation Steps

• Preheat oven to 425ºF and spray a 9x13-inch casserole dish with non-stick cooking spray. Set aside.
• Heat a large nonstick skillet over medium/high heat and add olive oil.
• When olive oil is fragrant, add the onion to the pan and sauté for 1 minute. Then, add the fresh spinach and toss with the olive oil and onion.
• Sauté the spinach over medium heat for 4-5 minutes or until wilted, then remove from heat.
• In a large bowl, mix together the ricotta cheese, cottage cheese, sweet potato puree, minced garlic, salt, and wilted spinach. Set aside.
• Add 1 cup of marinara sauce, 1/2 cup of the cheese and sweet potato mixture, and 1/2 cup vegetable broth to the bottom of the casserole dish. Mix and spread evenly.
• Stuff the jumbo shells individually with the sweet potato and cheese mixture. Place the shells in the casserole dish, open side up. Repeat until all shells are used or the dish is full.
• Pour the remaining marinara sauce over the shells and cover the casserole dish with tin foil. Bake at 425ºF for 60 minutes.
• Remove the casserole dish from the oven and uncover. Sprinkle mozzarella over the shells and bake for another 10 minutes, or until cheese is melted.