spinach artichoke unstuffed shells

0 Heat the oven to 425°F.
1 Bring a large pot of salted water to a boil. Add the pasta and cook for 3 minutes less than the package directions for al dente. 
2 Meanwhile, in a large bowl, stir together the cottage cheese, basil, lemon zest, 1/2 cup of the mozzarella, 1/4 cup of the Parmesan, 1/4 teaspoon salt and several grinds black pepper. 
3 In a 10-inch ovenproof skillet, heat the oil over medium-high heat until shimmering. Add the artichoke hearts and cook, stirring, until beginning to brown, 2 to 3 minutes. Add the spinach a few handfuls at a time and cook, stirring, until just wilted, about 2 minutes. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Remove from the heat and stir the veggies into the cottage cheese mixture. 
4 Return the cooked pasta to the now empty skillet. Add 1 cup of the marinara sauce and stir to coat. Dollop the cottage cheese mixture all around the skillet. Spoon the remaining 1 cup sauce over top. Sprinkle with the remaining mozzarella and Parmesan cheeses.
5 Bake until the sauce is bubbling and the cheese is browned in spots, 20 to 25 minutes. Drizzle with pesto before serving (if using), and finish with more fresh basil.