Stuffed Shells

Not my picture. Picture taken from google images. 

If any of you know my husband, you know he is probably the pickiest eater in the universe (this is not a joke). For example, He will not eat any type of fruit, I can count on one hand the types of vegetables he will eat, he rarely likes/eats chicken, no salads, no peppers/pickles/olives, he hates almost every spice in the spice cabinet etc etc. I think you get the idea. So when I say a recipe is APPROVED BY JORDAN, you know it must be good and will be liked by everyone in your household. This recipe was most definitely approved by Jordan. He ate it all! We even had a few couples over last night for dinner, and they ate it all up too. I think everyone went back for seconds and thirds until it ran out. This is a great go-to-recipe when you are short on time and you need a crowd pleaser. Serve it with salad and garlic bread and you have an amazing Italian dinner. Enjoy! --Rachel

Stuffed Shells:

1 (16 ounce) package jumbo pasta shells

2 cups large curd cottage cheese

2 cups ricotta cheese

12 ounces mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

2 eggs, lightly beaten

1 pinch garlic powder

1 teaspoon dried oregano

1 teaspoon dried parsley

1 (26 ounce) jar spaghetti sauce (I like Prego)

1/4 cup grated Parmesan cheese

(You could add a little chopped spinach too if you want!)

Directions

1.Cook shells according to package directions (see note below). Place in cold water to stop cooking. Drain.

2.Mix together cottage cheese,ricotta cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, garlic powder, parsley, and oregano. Put mixture into a zip lock bag and snip the end of the bag.  Pipe cheese mixture into the shells.

3.Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.

4.Bake at 350 degrees for 25 to 35 minutes, or until bubbly.

**Note about cooking shells: Make sure you put lots of salt into your water when boiling and stir regularly, otherwise your shells will stick to each other and rip. I only cooked my shells 11 minutes, the were still a little hard, but remember they will cook in the oven.