40 pasta shells (jumbo size, or manicotti shells)
32 oz. cottage cheese
16 oz mozzarella cheese, shredded
3/4 C. parmesan cheese, grated
6 eggs
3/4 tsp. oregano leaves (I use Italian seasoning)
1/2 tsp. salt (opt.)
1/2 tsp. black pepper
(Note: I use 1 tsp. SPG)
4 C. spaghetti sauce, or more to taste
1) Cook jumbo shells half of recommended time, or until just barely limp. Drain. Cool in a single layer on a pan or waxed paper.
2) Combine cheeses, eggs, and seasonings.
3) Fill each shell with 2 T. cheese mixture. (See TIP below!)
TIP: Using an icing bag with a wide tip works well, or you can make your own by snipping the corner off a freezer bag. This makes it much easier and faster to fill the shells, but you will lose some filling as it sticks to the bag.
4) At this point, you can freeze a quantity of shells for another meal in a rigid airtight container to prevent breakage.
5) To serve, thaw shells (if frozen). Spread 1/2 C. spaghetti sauce in bottom of glass baking dish. Arrange shells in dish and pour remaining sauce over the shells.
6) Warm at 350 degrees for 30 minutes.
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