32 jumbo pasta shells (Cook a couple of extra shells to allow for a few breaking while the pasta cooks.)
For Sauce:
3 tbsp olive oil
4 tsp fresh garlic, minced (4-6 cloves)
1 lb beef or sausage
45 oz tomato sauce
4 oz tomato paste
1 tsp salt
1/4 tsp pepper
Pinch of red pepper flakes for additional flavor (optional)
For shell filling:
2 package frozen spinach (20 oz)
24 oz cottage cheese
2 cup shredded skim-milk mozzarella cheese
1 cup grated Parmesan cheese, plus more for serving
2 large egg
2 tbsp parsley
2 tbsp fresh basil, finely chopped
2 tsp kosher salt
1 tsp freshly-ground black pepper
2 9"x13" baking pans
Method
- Preheat the oven to 375 degrees F. Cook the pasta al dente, according to package directions. Drain and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two.
- Add the beef or sausage and brown in the garlic. Then add in tomato sauce and paste and simmer altogether for about 5 minutes. Add 1 tsp salt and 1/4 tsp pepper to taste, and red pepper flakes if desired.
- Cook the spinach in another pot, add to the mixture once cooked. Remove from the heat and let cool.
- In a mixing bowl, stir together the spinach, cottage cheese, Parmesan cheese, egg, basil and salt and pepper until thoroughly combined. Pour a small amount of olive oil into the bottom of the 9x13" pan, then add enough tomato sauce to line it (about half cup in each pan). Stuff each pasta shell with a about 1 tbsp of the spinach and cottage cheese mixture, and place in the baking dish.
- Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and dribble the remaining sauce on top and layer each 9x13 with about 2lb of mozzarella cheese (one lb in each pan).
- Continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes. Serve warm with a dusting of Parmesan.
Source - doubled from original
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