Recipe by: Dairy Farmers of Manitoba

Children will love helping you stuff the pasta shells with the mozzarella and cottage cheese mixture, then lining the shells up in the sauce-covered baking dish.

Yield: 4 servings
Prep time: 15 minutes
Cook time: 30 minutes

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Equipment

measuring cup and spoons

chopping board and knife

large pot to boil pasta

medium saucepan

small bowl

12" x 8" (30 x 19 cm) baking dish

 

Ingredients

20 jumbo pasta shells

2 tsp. (10 mL) olive oil

1 medium onion, chopped

1 clove garlic, minced

1 tsp. (5 mL) dried basil

1/2 tsp. (2 mL) dried oregano

1 tsp.(5 mL) granulated sugar

1 can (19 oz. or 540 mL) chopped or whole tomatoes

1 1/2 cup (375 mL) creamed cottage cheese

3/4 cup (175 mL) grated part-skim mozzarella cheese

1 egg

5 Tbsp. 75 mL) grated Parmesan cheese

1/4 (50 mL) cup chopped fresh parsley

1/4 tsp.  (1 mL) nutmeg

salt and pepper to taste

1/4 cup (50 mL) grated part-skim mozzarella cheese

 

Instructions

1. Cook pasta shells according to package directions. Set aside.
2. In medium saucepan, over medium heat, cook onion and garlic in olive oil until soft.
3. Add basil, oregano, sugar and tomatoes, breaking up tomatoes with a fork.
4. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Meanwhile, combine cottage cheese, 3/4 cup (175 mL) mozzarella cheese, egg, Parmesan cheese, parsley nutmeg, salt and pepper to taste. Set aside.

To assemble

1. Preheat oven to 400°F (200°C).
2. Spoon 1/2 cup (125 mL) tomato sauce into 12" x 8" (30 x 19 cm) baking dish.
3. Stuff each pasta shell with 1 heaping tablespoon (15 mL)  of cheese filling. Arrange over sauce in baking dish.
4. Spoon remaining sauce over top of filled shells.
5. Sprinkle with 1/4 cup (50 mL) grated mozzarella cheese.
6. Bake until hot and bubbly, about 15 minutes.