• 12 oz box jumbo pasta shells*

for the Filling:

• 2 tablespoons butter
• 1/2 large yellow onion finely diced
• 3 cloves garlic minced or grated
• 1 cup asparagus finely chopped
• 1/2 cup chopped zucchini
• 1/2 cup chopped yellow squash
• 1 roasted red pepper chopped
• 5 oz frozen kale
• 1/2 teaspoon Italian Seasoning
• 1/2 teaspoon oregano
• 1 teaspoon basil
• 3 cups low fat cottage cheese blended until smooth**
• 1/2 cup grated Parmigiano Reggiano
• 2 large eggs
• Salt & pepper to taste

For the Alfredo Sauce:

• 1 cup butter
• 2 cups heavy cream
• 3 cups grated Parmigiano Reggiano
• Salt & pepper to taste