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Prep Time: 35 Minutes Cook Time: 1 Minutes |
Ready In: 36 Minutes Servings: 8 |
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This does not make a huge amount. The sauce is simple, quick and flavorful. The feta cheese gives some zest to the filling. Ingredients:
12 jumbo pasta shells |
2 tablespoons olive oil |
3 garlic cloves, minced |
3 tablespoons minced basil |
1 (15 ounce) can tomato sauce |
1 (14 1/2 ounce) can diced tomatoes, preferably fire-roasted |
1/4 teaspoon sugar |
1 teaspoon dried oregano or 1 teaspoon mixed italian herbs |
1/4 teaspoon red pepper flakes (optional) |
salt and pepper (to taste) |
1 cup cottage cheese |
1 egg |
1/2 cup shredded mozzarella cheese |
1/2 cup crumbled feta cheese |
2 tablespoons minced parsley (optional) or 2 tablespoons basil (optional) |
1/2 cup parmesan cheese |
1/2 teaspoon dried oregano |
Directions:
1. Preheat oven to 350°F Spray a 9 x 7 inch glass dish with cooking spray and set aside.
2. Cook the pasta shells according to package directions.
3. While the pasta is cooking, make the sauce: saute the garlic in olive oil in a medium saucepan; add all additional sauce ingredients and bring to a simmer; cook on low heat, stirring occasionally, until ready to assemble the shells.
4. Stir together all filling ingredients until well combined.
5. Drain the cooked pasta shells. Pour about 1/4 of the sauce in the bottom of the glass baking dish; fill each pasta shell with cheese filling, dividing evenly among the 12 shells.
6. Arrange shells in the baking dish and pour the remaining sauce over the top; sprinkle with parmesan cheese and oregano.
7. Cover with foil and bake for about 50 minutes; uncover and bake for another 5-10 minutes, or until parmesan cheese is lightly browned.
8. Cool for 10-15 minutes before serving.
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