Here’s a new one that I’m trying at a suggestion from one of our readers. It looks yummy!
1 16 oz pkg jumbo pasta shells
4 C large curd cottage cheese
12 oz mozzarella cheese, shredded
1/2 C grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 t dried oregano
1 26 oz jar spaghetti sauce
1/4 C grated Parmesan cheese
1. Cook shells according to package directions. Place in cold water to stop cooking, drain.
2. Mix together cottage cheese, mozzarella cheese, 1/2 C parm cheese, eggs, and garlic powder. Rub the dried herbs in the palms of our hands to pulverize them, and stir in to the cheese mixture. Stuff mixture into the shells.
3. Spread 1/3 of spaghetti sauce in the bottom of a 15×10 inch pan. Place shells pen side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 C parm cheese.
4. Bake at 350 degrees for 25 to 35 minutes or until bubbly. Let stand 10 minutes before serving.
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