Ingredients
Scale
- 1 package jumbo pasta shells (16 oz)
- 4 cups large curd cottage cheese
- 12 oz shredded mozzarella cheese
- 3/4 cup grated Parmesan cheese, divided
- 2 large eggs, lightly beaten
- Pinch garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 jar spaghetti sauce (26 oz)
Instructions
- Preheat oven to 350°F.
- Cook shells in salted boiling water until al dente. Drain and rinse.
- In a bowl, mix cottage cheese, mozzarella, 1/2 cup Parmesan, eggs, garlic powder, oregano, and parsley.
- Fill each shell with the cottage cheese mixture.
- Spread 1/3 of the spaghetti sauce in a baking dish. Arrange shells seam side up.
- Pour remaining sauce over shells and sprinkle with remaining Parmesan.
- Bake 25 to 35 minutes until bubbly.
- Let stand 10 minutes before serving.
Notes
- You can use ricotta cheese instead of cottage cheese.
- Add cooked ground beef or sausage for a meaty version.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 110mg