Sauté the washed spinach leaves together with a clove of finely grated  garlic on a spoonful of rapeseed oil for frying.

Mix the cooled and cut spinach with the cottage cheese. Salt and pepper it.

Fill the spinach-cottage cheese mix into the giant pasta shells, which you have previously cooked al dente and then got the excess moisture absorbed from it.

Pour the vinegar in a small closeable jar. Add salt and pepper, allowing time for the salt crystals to get melted in the vinegar. Add the oils and a coffee-spoonful of tomato puree. Close the jar and shake the dressing thoroughly. Sprinkle the dressing on the stuffed pasta shells.