- 2 ea. 24 oz. jars of your favorite Italian sauce, I normally go with the Prego Meat sauce
- 24 oz. and 16 oz. containers of small curd low fat cottage cheese
- 1 cup of Parmesan cheese
- 2 cups shredded Mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup parsley flakes
- 2 eggs
- 1 package jumbo shells, Depending on how much you stuff the shells you might want to use two boxes
Heat large stock pot with boiling water and cook shells approximately 8-10 minutes
While the shells are cooking, mix eggs and cottage in a large bowl. Then combine spices, parsley flakes and cheeses into the bowl with the cottage cheese mixture.
When the shells are tender, drain water and fill each shell with cheese and place in a large dish with spaghetti sauce on the bottom of the pan, (to prevent sticking).
Place shells in a single layer and cover with sauce. Bake in a 350 degree oven for 35 minutes.
Add Mozzarella to the top of the shells and place back in the oven for approximately 5 more minutes or until the cheese melts.
It may sound strange but they reheat extremely well and many believe they taste better the second day.
Boil the water.
Place one or two boxes of the jumbo shells into the boiling water.
While the shells are cooking, mix up the ingredients.
Should look like this after mixing
When the shells are done, drain them and allow to cool for a few minutes.
Put a light coating of sauce on the bottom of your pan to place the shells on
Using a spoon, stuff the shells
Place the stuffed shells into the pan
Cover the shells with more sauce
Bake the shells
Spread the Mozzarella on the top
Allow a few minutes for the Mozzarella to melt and you are ready to eat.