Preheat oven to 375 degrees F with a rack in the center position. Lightly coat a 9x13" baking dish with cooking spray. Bring a large pot of salted water to a boil. Cook shells according to package directions for al dente. Drain. Drizzle with a little oil and toss to coat. Set aside.

In a 12" skillet, heat oil on medium-high. Add onion and garlic. Cook 3 to 4 minutes, until tender. Add sausage and cook 7 to 8 minutes, breaking up with wooden spoon, until browned and cooked through. Add riced cauliflower rice, Italian seasoning, salt and pepper. Cook another 2 to 3 minutes, until cauliflower is warmed through. Remove from heat and let cool slightly.

In a large bowl, combine cottage cheese, egg, 1/2 cup shredded cheese and basil. Whisk until combined. Season with salt and pepper. Using a slotted spoon, transfer sausage mixture to the same bowl. Mix to combine.

Spoon 1 cup marinara onto bottom of prepared baking dish. Spoon sausage-cauliflower filling into shells and place in baking dish. Spoon remaining marinara sauce over filled shells.

Bake shells 35 minutes, until filling is bubbling. Sprinkle with remaining 1 cup shredded cheese. Bake another 10 minutes. Remove from oven and let stand 5 minutes. Garnish with basil.

Source: Hannaford fresh Magazine, January February 2024