Another recipe from The Freezer Cooking Manual from 30 Day Gourmet.
40 Jumbo Shells
32oz. Cottage Cheese
16oz. shredded Mozzarella
3/4C grated parmesan cheese
3 Eggs
3/4t. Oregano
1/2t. salt
1/2t. Pepper
28oz. Spaghetti Sauce
Cook shells 1/2 of recommended time. Drain. Cool in a single layer on pan or waxed paper.
Combine cheeses. eggs, seasonings. Fill each shell with 2T. cheese mixture.
TIP: Using an icing bag with wide tip works great for this, or make your own by snipping the corner off a freezer bag.
FREEZING DIRECTIONS: Freeze shells for one meal in a rigid container. Freeze sauce in a freezer bag.
SERVING DIRECTIONS: Thaw cheese filled shells and sauce. Spread 1/2C. spaghetti sauce in bottom of 9×13 dish. Arrange shells in dish. Pour remaining sauce over shells. Warm at 350 for 30 minutes.
