Cheese Stuffed Shells

Ingredients

12 oz GF jumbo pasta shells, this is 1.5 packages of the Tinkyada Grand Shells
2 eggs beaten
32 oz cottage cheese
1 pound mozzarella cheese, shredded
8 oz parmesan cheese, grated (fresh is the best here)
1 T dried parsley
2 t salt
1 t black pepper
2 (28 oz each) jars spaghetti sauce
8 oz mushrooms, sliced
1 pound buffalo burger, or whatever you have on hand

Instructions

In a large bowl mix the eggs, cottage cheese, half of the mozzarella, half of the parmesan, parsley, salt and pepper until combined. Place in the refrigerator while you boil the pasta, this will make the filling more firm and make it easier to stuff the shells.

Preheat oven to 350 F. Bring a large pot of water to a boil then add 1T salt and olive oil along with the pasta. Cook for about 17 minutes then rinse under cold water and drain well on paper towels.

Brown the burger while boiling the pasta and add the two jars of spaghetti sauce and mushrooms to mix evenly. Put a layer of the sauce mixture on the bottom of a 9×13 inch baking dish to keep the shells from sticking to the bottom of the pan.

Fill the shells with the cheese mixture and place each shell open side up into the baking dish. I took a Ziploc bag and filled it with the cheese mixture, cut one corner off and used that to pipe the mixture into the shells, it worked great and was fast. After all the shells are filled top with the remaining pasta sauce mixture and then top with the remaining mozzarella and parmesan cheese. Cover with foil and bake for 45-60 minutes or until the edges are bubbly. Take the foil off for the last 10 minutes of baking.