Stuffed Shells (Ron Kalisz)

Ingredients

Shells pasta

Cheese Filling:

24 oz small curd cottage cheese

¼ cup grated Parmesan cheese

¼ cup Italian bread crumbs

¼ to ½ tsp salt

¼ cup chopped parsley

1 egg, slightly beaten

Sauce:

1 cup chopped onions

2 cloves garlic, mashed

3 8 oz cans tomato sauce

1 15 oz can tomatoes

½ tsp basil

¼ tsp oregano

Directions

Cook shells as directed on package.

Cheese Filling

Mix well:

24 oz small curd cottage cheese ¼ cup grated Parmesan cheese

¼ cup Italian bread crumbs ¼ to ½ tsp salt

¼ cup chopped parsley 1 egg, slightly beaten

Sauce

1 cup chopped onions, sauté in oil

Add:

2 cloves garlic, mashed 3 8 oz cans tomato sauce

1 15 oz can tomatoes ½ tsp basil

¼ tsp oregano

Save 1 cup sauce

In 9x13 baking dish, pour tomato sauce. Place shells that have been stuffed

with cheese filling on top of sauce. Pour saved sauce on top, cover with foil.

Bake ½ hour at 375°. Uncover and add ½ Parmesan cheese and bake

additional 15 minutes.