I adore stuffed pastas, but I don't make them very often because of the work involved. This recipe is actually fairly easy. The shells are much easier to stuff than a manicotti or ravioli.
I made my own sauce, and I used ricotta instead of cottage cheese this time because that's what I had on hand. I also couldn't find my oregano & parsley (it's buried somewhere in the pantry) so I used Italian seasoning instead.
If you find you don't get enough filling, feel free to double the cheeses.
Jumbo Stuffed Shells
12 dried jumbo pasta shells (I add a few more for my family of 6)
1 egg, beaten
1 1/2 c. small curd cottage cheese
1/2 c. shredded mozzarella
1/4 c. Parmesan cheese
1 Tbsp. parsley flakes
1/2 tsp. oregano
1 jar spaghetti sauce (or make your own)
1. Cook shells according to directions. Drain and let dry a bit on greased foil.
2. Stir egg, chesses, parsley and oregano together. Stuff each shell with a spoonful of filling.
3. Place shells in a 2qt. casserole dish, and top with spaghetti sauce.
4. Cover with foil and bake at 350 for 15 minutes. Remove foil, and bake another 15 minutes. Serve.
source: Erin P.