My sister-in-law made this recipe for us quite a while ago (2006, when did you become so long ago!?) and I found it in my recipe binder this last winter, and resurrected it. YUM!
24-30 jumbo pasta shells
2 eggs
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).
I think it's better without salad. Everything is. Except salad dressing.
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