Baked Stuffed Macaroni Shells

From:Mom Alvey

24 giant macaroni shells
2 1/4 tsp salt
1 1/2 lb. cottage cheese
1/4 c. italian bread crumbs
1/2 c. parmesan cheese
1 egg, slightly beaten
2 Tbsp oil
1 c. chopped onion
2 garlic cloves, crushed
1 can (16 oz) tomatoes, undrained
3 cans (8 oz ea) tomato paste
2 Tbsp parsley
1/2 tsp oregano
1 tsp basil

In 4-qt saucepan cook shells and 2 tsp salt in 2 quarts boiling water, 25 min. Drain and rinse with cool water. Meanwhile, in med bowl, mix cottage cheese , bread crumbs, 1/4 c. parmesan cheese, 1/4 tsp salt, parsley, and egg until blended.

In lg skillet, heat oil and saute onions until golden. Add garlic, tomatoes, tomato sauce, oregano, and basil. Stir well and bring to a boil. Reserve 1 cup of sauce for later. Pour remaining sauce into a 9 x 13 pan.

Preheat oven to 375. Spoon cottage cheese mix into shells. Arrange shells cheese side up in tomato sauce. Pour 1 c. reserved sauce over the shells. Cover with foil and bake for 30 min. Remove from oven.

Sprinkle with remaining parmesan cheese. Return to oven and bake uncovered 15 min longer or until cheese is lightly browned.

*If you don't have italian bread crumbs you can mix regular bread crumbs with italian seasoning and wala you have italian bread crumbs. :)

*I use more oregano and basil than it calls for. Use what you feel is good for your taste buds.