I had not eaten stuffed shells in years. Not because I do not like them but just because I had forgotten about them. Then I bought a big tub of cottage cheese for another recipe that I ended up not making and could not figure out what to do with all of that cottage cheese taking up valuable space in my fridge. My mom gave me the wonderful suggestion of making stuffed shells and I have been making them on a regular basis since then.
This recipe is simple to make and yet seems like a special treat. Plus, these are a make-ahead dream come true. They warm up great so you can bake them ahead of time and have them when you need an easy meal. In fact, I think these are even better after a couple days because all of the seasonings in the tomato sauce have had longer to season the shells. It does take a few minutes to stuff the shells but it really goes pretty fast. If you are busy during the week, try making these on the weekend and then enjoying them for quick meals throughout the week.
Instructions:
- 12 oz. jumbo shells, cooked al dente and rinsed under cold water until cold
- 4 cups cottage cheese
- 1 ¾ cups shredded mozzarella or other mild cheese (I used Mexican cheese blend)
- ½ cup Parmesan cheese
- 3 eggs
- ¼ teaspoon garlic powder
- 2 teaspoons dried basil
- 2 teaspoons dried parsley
- 48 oz. or 5 cups tomato sauce of choice
- Cheese of choice for sprinkling on top (I used grated parmesan)
Preheat oven to 350 degrees. Pour a thin layer of sauce in the pan(s) that you are using (I used a 9 x 13 pan and an 8 x 8 pan). Mix together the cheeses, eggs and seasonings. Spoon this mixture into the shells and lay the shells in a single layer in the pan(s). Put the shells close together so they do not tip over and lose their filling. Pour the remaining sauce evenly over the shells and sprinkle with cheese. Bake the shells for about 35 minutes or until they are hot and bubbly.