Cheese-Filled Jumbo Shells

Makes 8-10 servings.

1 package (12 oz.) American Beauty Jumbo Shells
4 cups (2 lbs.) cottage cheese
2 cups (8 oz.) grated mozzarella cheese
¾ cup grated Parmesan cheese
2 eggs
1 tablespoon dried parsley leaves
¾ teaspoon dried oregano leaves
½ teaspoon salt
¼ teaspoon ground black pepper
3 cups (about 28 oz. jar) spaghetti sauce

Cook pasta according to package directions. Meanwhile, in large bowl, stir together cheeses, eggs, parsley, oregano, salt, and pepper. In 13x9x2-inch baking dish**, spread ½ cup spaghetti sauce. Fill each cooked shell with about 2 tablespoons cheese mixture and place in baking dish (layer some on top, if necessary). Pour spaghetti sauce over all filled shells. Sprinkle with some additional Parmesan cheese, if desired. Cover with foil. Bake 35 minutes (or until hot and bubbly) at 350 degrees.

*MAKE-AHEAD DIRECTIONS:
Prepare recipe as directed, but do not bake. Cover with plastic wrap, then foil. Refrigerate up to 24 hours or freeze up to 2 months. Remove plastic wrap; replace foil. Bake refrigerated jumbo shells at 350 degrees for about 1 hour; frozen jumbo shells at 350 degrees for about 2 hours or until hot and bubbly.

**If you’re only feeding 2-4 people, you can split this recipe in two and put each half in an 8x8-inch baking dish; bake one and freeze one for later. Cut baking times down if using smaller dishes (cook until hot and bubbly in the center.)