Cottage Cheese Stuffed Shells with Roasted Red Pepper Sauce (Edit recipe)

FILLING

• 500 grams Organic Cottage Cheese
• 0.25 cup Flat Leaf Parsley, chopped
• 1.5 Tbsp fresh Basil, chopped
• 0.25 cup Pecorino Romano, shredded
• 0.5 cup Mozzarella Cheese, shredded
• 2 cloves Garlic, minced
• 1 whole Egg
• 0.25 tsp Red Pepper Flakes
• 0.5 tsp Himalayan Pink Salt

RRP Sauce

• 0.25 cup Extra Virgin Olive Oil
• 3 cloves Garlic, crushed
• 1 tsp Red Pepper Flakes
• 1 whole Yellow Onion, finely chopped
• 2 whole Celery, finely chopped
• 1 whole Carrots, peeled & finely chopped
• 1 Tbsp Tomato Paste
• 1 cup White Wine, I used Pinot Grigio
• 500 ml Roasted Red Pepper, Jar
• 1 cup Water
• 2 Tbsp Sun Dried Tomato Pesto (click for recipe), Store-Bought
• 8 pieces fresh Basil, About 8 Leaves
• 0.25 tsp Himalayan Pink Salt, More To Taste
• 1 whole Black Pepper, To Taste

GARNISH

• 1 whole fresh Basil, A Few Leaves
• 1 whole Parsley, Freshly Chopped
• 1 whole Pecorino Romano, Freshly Grated