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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This recipe is good for OAMC. It is from the Cook for a Day, Eat for a Month Cookbook. Ingredients:
1/2 cup onion, chopped |
1 garlic clove, minced |
1 tablespoon oil |
1 (16 ounce) can italian-style stewed tomatoes, cut up |
1 (8 ounce) can tomato sauce |
1/3 cup water |
1 teaspoon sugar |
1 teaspoon oregano |
1 teaspoon thyme |
1/4 teaspoon salt |
1 (8 ounce) box , mini shells |
2 eggs, beaten |
1 1/2 cups cottage cheese |
2 cups mozzarella cheese, shredded |
1/4 cup grated parmesan cheese |
1 dash pepper |
Directions:
1. Cook shells according to pkg directions. Rinse in cold water. Store in large pan of cold water. In large saucepan, heat oil, add onion and garlic; cook until softened. Stir in tomatoes, sauce, water, sugar, oregano, thyme, and salt. Bring to boil. Simmer uncovered, for 45 minutes. In mixing bowl, combine eggs, cottage cheese, mozzarella, Parmesan, and pepper. Drain shells. Pour half of tomato mixture into 13x9-inch pan. Mix shells with cheese mixture. Place shells into pan; pour remaining sauce over top.
2. Bake covered in 350 degree oven for 45 minutes or until hot and bubbly.
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