Stuffed Pasta Shells

This is a very easy meal to prepare. If you cut out a corner of a plastic baggie and use this to pipe in the filling, it takes no time at all. I usually serve this with meat added to the spaghetti sauce, but this could easily be omitted to make this a meatless meal. These also freeze up well. What I plan on doing today is to fill each shell and then flash freeze about 1/2 of the shells before adding the sauce for use later (since I’m only cooking for 4 today).

Stuffed Pasta Shells
Serves: 8

16 ounces jumbo pasta shells
4 cups cottage cheese
12 ounces shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 eggs — lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
2 jars spaghetti sauce
1/2 cup 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 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
  3. Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
  4. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.
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