Day 26: Stuffed Pasta Shells

Stuffed Pasta Shells

1-12oz. package Jumbo Pasta Shells (uncooked)
2 Eggs
1-15oz. tub Ricotta Cheese
1-16oz. tub Cottage Cheese
1-8oz. Package Mozzarella Cheese (grated)
3/4 cup Parmesan Cheese
1 Tbsp Dried Parsley
3/4 tsp Dried Oregano

1/2 tsp Salt
1/4 tsp Pepper
1-28oz. jar Spaghetti Sauce

Cook pasta according to package directions. While cooking, whip eggs in a bowl then mix ricotta cheese, cottage cheese, mozzarella cheese, parmesan cheese, parsley, oregano, salt and pepper. In a 9x13 dish spread about 1/2 cup of spaghetti sauce on the bottom. Stuff jumbo pasta shells with about 2 Tbsp of filling and place in the bottom of the dish. Make one layer with half of the stuffed shells, cover with spaghetti sauce and place second layer of shells on top and again top with spaghetti sauce. Sprinkle with parmesan cheese if desired.
Cover and bake @375* for 35 minutes or until cheese is bubbling.
*Can refrigerate up to 24 hours and freeze up to 2 months!!