Ingredients
28 uncooked jumbo pasta shells1 pound ground beef1/2 cup chopped onion1 garlic clove, minced2 cans (15 ounces each) tomato sauce1 can (28 ounces) Italian diced tomatoes, drained1-1/2 teaspoons dried oregano, divided1/2 teaspoon dried basil2 large eggs, lightly beaten3 cups 4% cottage cheese2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry2 cups shredded mozzarella cheese1/2 cup grated Parmesan cheese1/2 teaspoon seasoned salt
Preparation
Cook pasta shells according to package directions. Meanwhile, in a skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, tomatoes, 1/2 teaspoon oregano and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.
In a large bowl, combine the eggs, cottage cheese, spinach, mozzarella cheese, Parmesan cheese, seasoned salt and remaining oregano. Drain pasta shells; cool slightly. Stuff with cheese mixture.
Spread 1 cup of meat sauce into each of 2 greased 11x7-in. baking dishes; arrange shells over sauce in a single layer. Pour remaining meat sauce over the shells. Cover and bake at 350° for 40-50 minutes or until a thermometer reads 160°.
