Classic Stuffed Shells

Preheat oven to 375 degrees. Bring large pot of salted water to boil. Cook pasta shells for 8 minutes. Drain and rinse with cold water. Set aside to drain. Pour both jars of marinara sauce into the bottom of two 9×13 baking dishes, one jar per pan.

In a large bowl, stir cottage cheese together with 1 cup mozzarella, parmigiano reggiano, eggs, oregano, basil, salt and pepper. Fill disposable piping bag (or large freezer bag) with filling. Snip the end of the bag to create a 1-inch hole and fill each shell. (Spooning it into the shells also works, it just takes a little more time.) Place the filled shells into the prepared pans, 20 shells per pan.

Spoon prepared alfredo sauce overtop the filled shells. Sprinkle the tops with remaining 1 cup of mozzarella (1/2 cup cheese per pan), cover with foil sprayed with nonstick cooking spray and bake 30 minutes. Remove foil and bake uncovered for remaining 15 minutes to brown the tops.

Alternately, you can keep the pans covered for the full 45 minute bake time and broil the tops at the end of the cooking time.

Remove from oven and set 5-10 minutes. Sprinkle with chopped parsley and serve hot.