This recipe isn’t exact. I don’t really have anything written down for it. I kind of just throw things together and may add more of certain things depending on my mood. Everyone seems to like it when I make these. My husband really likes it as well and he isn’t a big cheese eater. I made this for a friend and she was surprised that all her kids ate it, they tend to be picky about things. I usually make extra shells to flash freeze uncooked. I then put them in a ziploc bag and pull out as many as I need for a meal.
- Large Pasta Shells
- 1 container of Cottage Cheese
- 1 lb Mozzarella Cheese
- 1 cup Parmesan Cheese (sometimes I use more)
- 1 Tbsp Garlic Salt
- 1 Egg
- Dried Parsley (optional)
- Spaghetti Sauce
Cook Shells. Drain and set aside to cool. Mix Cottage Cheese, 2/3 of the Mozzerella Cheese, Parmesan Cheese, Garlic Salt, Egg, and Dried Parsley. Fill the Shells with the cheese mixture. Cover a baking pan with a thin layer of sauce. Place the filled shells in the pan. Cover with sauce and remaining cheese. Bake at 350 for about 30 or until cheese it melted.