Monday, November 21, 2011
Cheesy Stuffed Shells
24-30 jumbo pasta shells
1 (15oz) container cottage cheese
2 c mozzarella cheese, shredded
1/4 c grated Parmesan cheese
2 tsp dried parsley leaves
1 1/2 tsp garlic salt
2 cups marinara sauce
Cook jumbo pasta shells as directed on packaging. Run cool water over them to halt further cooking.
Pour 1/2 cup of marinara sauce into the bottom of a 9x13 pan.
In a separate bowl, combine eggs, cottage cheese, mozzarella cheese, Parmesan cheese, parsley, and garlic salt. Stir until combined.
Spoon a heaping spoonful of filling into each pasta shell. Place in pan, and cover with remaining marinara sauce. Cover with foil.
Bake at 350° for 30 minutes. Remove foil, and cook for 5-10 more minutes, or until bubbly.
Comments from the cook: This is an excellent recipe that we love at our house. We think the leftovers might even be better than the fresh product!
I use canned marinara sauce for this recipe, but made it with Brian's homemade sauce a few times ago. It was excellent!
Originally shared by my SIL, Meredith, and adapted from a recipe found in one of her cookbooks (source unknown).