From: 30 Day Gourmet Book
I LOVE these. They are so easy to make, and put in the freezer!! I usually make a double batch (recipe is for a single batch). They go great with breadsticks.
40 Jumbo Shells
32 oz Cottage Cheese
16 oz Shredded Mozzarella cheese
3/4 cup Grated Parmesan Cheese
3 Eggs
3/4 tsp Oregano
1/2 tsp Salt
1/2 Tsp Pepper
28 oz Spaghetti Sauce
Assembly Directions:
Cook jumbo shells 1/2 recommended time until just limp. Drain. Cool in a single layer on a pan or waxed paper (I found my silpat works wonderfully). Combine cheese, eggs, oregano, salt and pepper. Fill each shell with 2 T. cheese mixture (or however much you want).
Freezing directions:
Freeze quantity of shells for one meal in a rigid container (I actually use a baggie). Freeze sauce in freezer bag (i usually just make sure i have a jar of spaghetti sauce on hand and use it).
Serving Directions:
Thaw cheese-filled shells and sauce. Spread 1/2 cup spaghetti sauce in bottom of baking dish (whatever size they all will fit in). Arrange shells in dish over sauce. Pour remaining sauce over shells (and then i add a little bit of water to the jar to rinse it out and shake, and pour it over the top) Bake at 350 for 30 minutes.
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