Baked Stuffed Macaroni Shells

By Hklbrries

Ingredients

• 24 giant macaroni shells
• 2 1/4 tsp salt
• 1 1/2 pounds cottage cheese
• 1/4 cup bread crumbs, Italian-flavored
• 1/2 cup Parmesan cheese, grated
• 2 tbsp chopped parsley
• 1 egg, slightly beaten
• 2 tbsp salad oil
• 1 cup onion, sliced
• 2 cloves garlic, crushed
• 1 (16 ounce) can tomatoes, undrained
• 3 (8 ounce) cans tomato sauce
• 1/2 tsp dried oregano leaves
• 1 tsp dried basil leaves

Details

Servings 6

Preparation

Step 1

In 4-quart saucepan, cook shells and 2 tsp salt in 2 quarts boiling water, 25 minutes. Drain in colander, and rinse with cool water.

Meanwhile, in medium bowl, mix cottage cheese, bread crumbs, 1/4 cup Parmesan cheese, 1/4 tsp salt, parsley and egg until blended.

In large skillet, heat oil, and saute onion until golden. Add garlic, tomatoes, tomato sauce, oregano and basil; stir well, and bring to boiling. Reserve 1 cup of sauce for later. Pour remaining sauce into 9-by-13-by-2-inch baking dish.

Preheat oven to 375 F. Spoon cheese mixture into shells. Arrange shells, cheese side up, in tomato sauce. Pour 1 cup reserved sauce over top. Cover with foil. Bake 30 minutes. Remove from oven.

Sprinkle with remaining Parmesan cheese. Return to oven, and bake, uncovered, 15 minutes longer, or until cheese is lightly browned.