Three-Cheese Stuffed Shells

Three-Cheese Stuffed Shells

from Emily Koller

12 dried jumbo pasta shells
1 beaten egg
1 (12 oz) container cottage cheese, drained *if I have ricotta I use that.
½ cup shredded mozzarella cheese
¼ cup grated parmesan cheese
2 tablespoons snipped fresh parsley
½ teaspoon dried oregano
1 (14 oz) can Italian style stewed tomatoes, cut up
1 (8 oz) can tomato sauce

Cook pasta shells until tender but still firm. Drain well. Cool shells in a single layer on a piece of foil.

Meanwhile, for the filling stir together egg, cottage cheese, mozzarella, oregano, and parsley. Spoon a scant ¼ cup filling into each shell. Arrange filled shells in a baking dish.

Combine un-drained tomatoes and tomato sauce. Pour over shells in a baking dish. Bake covered at 350 degree oven for 15 minutes or so until done.