Stuffed Shells

Ingredients

1 (16 ounce) package jumbo pasta shells
2 cups large curd cottage cheese
2 cups ricotta cheese
8 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese

Directions

1. Cook shells according to package directions. Drain.
2. Mix together cottage cheese, ricotta 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. (might be harder than it sounds! I tried to sort of open the shells with one hand and use a spoon to stuff the cheese into the shells with the other hand. It wasn't always pretty and I broke more than my fair share! It didn't change the taste, though :)
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 for 35 minutes, or until bubbly. Let stand 10 minutes before serving.

Enjoy! These were delicious and there were plenty for leftovers!