Updated: Oct 12, 2020
This easy dinner recipe is one of my favorites. I will even let you in on my secret - I use part cottage cheese for extra creaminess. Not everyone likes cottage cheese as much as I do (my husband won't touch it) but I assure you it is perfectly delicious in this recipe. You can also substitute ricotta cheese in its place.
12 oz jumbo pasta shells
16 oz tub cottage cheese (I only buy Deans, it's the best really) or substitute ricotta cheese
2 cups freshly shredded brick parmesan cheese (not in the bag or tub)
2 cups shredded mozzarella cheese
1 TB dried parsley flakes (plus more for garnish)
1 teaspoon garlic powder or garlic salt
1/4 teaspoon salt
1/4 teaspoon pepper
24 oz of your favorite red sauce (mine is Rao's Arrabbiata Diavolo sauce)
1. Preheat oven to 350 degrees.
2. Cook pasta shells according to package directions about 13 -14 minutes.
3. In a large bowl combine cottage cheese, 1-1/2 cups of the parmesan, 1-1/2 cups of the mozzarella, parsley, and seasonings to make the filling. Mix well. Reserve 1/2 cup of each of the cheeses for topping.
4. Spread half of the sauce on the bottom of 9 x 13 baking dish.
5. Gently spoon filling into shells and place neatly in rows into the pan.
6. Pour the remainder of the sauce over shells, covering each one. Sprinkle with the rest of the cheeses.
7. Bake for 20-25 minutes or until bubbly.
8. Garnish with extra parsley.