Meatless Stuffed Shells

This does not make a huge amount. The sauce is simple, quick and flavorful. The feta cheese gives some zest to the filling.

• Ready In: 2 hrs 5 mins
• Serves: 4-6
• Yields: 12 shells

Ingredients

• 12  jumbo pasta shells

• Sauce

• 2  tablespoons olive oil
• 3  garlic cloves, minced
• 3  tablespoons  minced basil
• 1 (15 ounce) can tomato sauce
• 1 (14 1/2ounce) can diced tomatoes, preferably fire-roasted
• 1⁄4 teaspoon sugar
• 1  teaspoon dried oregano or 1  teaspoon  mixed Italian herbs
• 1⁄4 teaspoon red pepper flakes (optional)
•  salt and pepper (to taste)

• filling

• 1  cup cottage cheese
• 1  egg
• 1⁄2 cup  shredded mozzarella cheese
• 1⁄2 cup  crumbled feta cheese
• 2  tablespoons  minced parsley (optional) or 2  tablespoons basil (optional)

• Topping

• 1⁄2 cup parmesan cheese
• 1⁄2 teaspoon dried oregano

Directions

1. Preheat oven to 350°F Spray a 9 x 7 inch glass dish with cooking spray and set aside.
2. Cook the pasta shells according to package directions.
3. While the pasta is cooking, make the sauce: saute the garlic in olive oil in a medium saucepan; add all additional sauce ingredients and bring to a simmer; cook on low heat, stirring occasionally, until ready to assemble the shells.
4. Stir together all filling ingredients until well combined.
5. Drain the cooked pasta shells. Pour about 1/4 of the sauce in the bottom of the glass baking dish; fill each pasta shell with cheese filling, dividing evenly among the 12 shells.
6. Arrange shells in the baking dish and pour the remaining sauce over the top; sprinkle with parmesan cheese and oregano.
7. Cover with foil and bake for about 50 minutes; uncover and bake for another 5-10 minutes, or until parmesan cheese is lightly browned.
8. Cool for 10-15 minutes before serving.