Fill Cheese Pasta Shells

The ingredients to make cheese pasta shells
sauce:
- Kosher salt to taste
- 2 tablespoons extra virgin olive oil
- 1/2 cup shredded carrots
- 1/2 cups grated zucchini
- 1 clove small onion, chopped
- 1/2 cup chopped celery
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 can (800 g) tomatoes, crushed

Pasta shells:
- 350 grams of shell-shaped pasta
- 250 grams out, mashed
- 1 can (300 g) frozen chopped spinach, thawed and squeezed dry up
- 1 1/2 cup cottage cheese
- 1/2 cup grated parmesan cheese
- 1 1/2 cup shredded mozzarella cheese
- 1 egg, lightly beaten
- 1 clove garlic, minced
- Kosher salt and crushed pepper to taste new

How to make cheese pasta shells:
A. Preheat oven to 180 degrees Celsius temperature. Take a large pot of salted water to boiling.

2. Heat olive oil in medium saucepan over medium heat. Add carrots, zucchini, onions, and celery. Saute until wilted but not colored to brown for five minutes. Add garlic and cook for five minutes, stirring occasionally. Add basil, oregano, tomato paste, crushed tomatoes, and two glasses of water. Bring to a boil, then reduce heat and simmer for 15 minutes. Season with salt and pepper.

3. Meanwhile, put the pasta shells in boiling water and cook who has for eight minutes, drain. Combine spinach, cottage cheese, parmesan cheese, 1/2 cup mozzarella cheese, eggs, and garlic in a medium bowl. Season with salt and pepper.

4. Prepare a glass baking dish and pour sauce around a cup of batter into it. Fill pasta shells with cheese mixture and place in baking dish. Pour remaining sauce over it. Cover tightly with aluminum foil baking pan, bake for 15 minutes. Wait for the cool and serve.