- 12 oz jumbo shells (about 35 shells)
- 1 Tablespoon Olive oil (to coat)
- 1 lb. ground beef
- 3 cloves garlic (minced)
- Salt and pepper (to taste)
- 3 cups spaghetti sauce
- 3 cups 24 oz cottage cheese
- 1 egg
- 1 cup grated Parmesan cheese (divided)
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- 2 cups shredded mozzarella (divided)
- 1 Tablespoon dried parsley
- ½ teaspoon garlic powder
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- ½ teaspoon dried oregano
- ¾ teaspoon Kosher salt
- ½ teaspoon pepper
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- About 10 basil leaves (sliced, divided)
INSTRUCTIONS:
Filling
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- Bring a large pot of salted water to a boil. Add the shells and cook for 12-14 minutes, or according to package directions. When the shells are al dente, drain well, then gently separate and toss with oil. Set aside.
- Meanwhile, heat the oil in a large skillet over medium high heat. Add the beef, breaking it up into large chunks spread across the pan. Cook, undisturbed, for 2-3 minutes, then flip. Continue to cook until all sides are browned, then add the garlic, sauteeing another 30 seconds. Turn off the heat, then drain off any excess fat.
- Season the beef to taste with salt and pepper. Stir in the spaghetti sauce.
- In a bowl, mix together the cottage cheese, egg, ½ cup Parmesan cheese, ½ cup mozzarella cheese, parsley, garlic powder, oregano, basil, Kosher salt, pepper, and half the basil.
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