from Better Homes and Garden's cookbook with Jill's changes
12 dried jumbo pasta shells
1 ½ cups cottage cheese, drained if necessary
½ cup shredded cheese
¼ cup Parmesan cheese
2 Tbsp parsley
½ teaspoon dried, crushed oregano or italian seasoning to taste or I have a great Mrs. Dash type seasoning that works well... just use what you will think will taste best
12 dried jumbo pasta shells
1 ½ cups cottage cheese, drained if necessary
½ cup shredded cheese
¼ cup Parmesan cheese
2 Tbsp parsley
½ teaspoon dried, crushed oregano or italian seasoning to taste or I have a great Mrs. Dash type seasoning that works well... just use what you will think will taste best
1 to 2 Tbsp cooked, chopped spinach, optional
Cook pasta shells about 18 minutes or till tender, but still firm. Drain well.Cool shells in a single layer on a piece of greased foil.For filling, stir together egg, cottage cheese, shredded cheese, Parmesan cheese, parsley, and oregano. Spoon a scant ¼ cup filling into each cooked shell. Arrange filled shells in a 2-quart square baking dish. Spoon preferred spaghetti sauce over shells.
Cook pasta shells about 18 minutes or till tender, but still firm. Drain well.Cool shells in a single layer on a piece of greased foil.For filling, stir together egg, cottage cheese, shredded cheese, Parmesan cheese, parsley, and oregano. Spoon a scant ¼ cup filling into each cooked shell. Arrange filled shells in a 2-quart square baking dish. Spoon preferred spaghetti sauce over shells.
Bake covered, with foil, in 350º oven for 15 minutes. Uncover and bake additional 10 to 15 min.
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