Skill required: Confident beginner
24 giant macaroni shells
2 1/4 teaspoons salt
1 1/2 pounds cottage cheese
1/4 cup Italian-flavored bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons chopped parsley
1 egg, slightly beaten
2 tablespoons salad oil
1 cup sliced onion
2 cloves garlic, crushed
1 can (16 ounces) tomatoes, undrained
3 cans (8 ounces each) tomato sauce
1/2 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1. In 4-quart saucepan, cook shells and 2 teaspoons salt in 2 quarts boiling water, 25 minutes. Drain in colander and rinse with cool water.
2. In medium bowl, mix cottage cheese, bread crumbs, 1/4 cup Parmesan, 1/4 teaspoon salt, parsley, and egg until blended.
3. In large skillet, heat oil and sauté onion until golden.
4. Add garlic, tomatoes, tomato sauce, oregano and basil; stir well and bring to boiling.
5. Reserve 1 cup of sauce for later. Pour remaining sauce into 9-by-13-by-2-inch baking dish.
6. Preheat oven to 375 degrees F.
7. Spoon cheese mixture into shells.
8. Arrange shells, cheese side up, in tomato sauce.
9. Pour 1 cup reserved sauce over top.
10.Cover with foil. Bake 30 minutes.
11.Remove from oven. Sprinkle with remaining Parmesan cheese.
12.Return to oven and bake, uncovered, 15 minutes longer or until cheese is lightly browned.
Yield: Makes 6 servings
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