Ingredients
| 12 oz | Pastene Italian Jumbo Shells | |
| 30-32 oz | whipped cottage cheese | |
| 6 oz | Pastene Grated Parmesan Cheese | |
| 1 | egg | |
| 1 tsp | Pastene Minced Garlic | |
| 1 Tbsp | fresh parsley, minced | |
| 1 cup | fresh basil leaves, finely chopped | |
| ½ tsp | salt, plus more for the pasta water | |
| ½ tsp | fresh ground pepper | |
| 2 | 24 oz jars Pastene Tomato Garlic Sauce | |
| 12 oz | mozzarella cheese, grated |
Directions
- Preheat oven to 350°F.
- Prepare two 9×12 baking dishes by spreading half of the sauce on the bottom of the two dishes. Set aside.
- Bring a large pot of salted water to a boil. Add ¾ of the bag of jumbo shells and cook for 13 minutes, a few minutes before al dente.
- Drain and rinse shells with cool water and lay out on a sheet pan lined with parchment to prevent sticking. Set aside.
- In a large bowl, combine whipped cottage cheese, parmesan, egg, garlic, parsley, basil, salt and pepper.
- Spoon the cheese mixture into shells and place shells in baking dish, nestling them in the sauce.
- Cover shells with remaining sauce and sprinkle mozzarella cheese on top.
- Bake for 25 minutes or until hot and bubbly. Serve immediately.
