Tasty Tuesday: Stuffed Shells and Cheese - New and Improved

I have had this as a staple or at least easy reoccurring meal on our menu for years I suppose.  I first tried a recipe out of my sister's 30 Day Gourmet Big Book of Freezer Cooking.  I stayed pretty loyal to this for years.  Great recipe and easy to freeze and have on hand.  However, we moved a few times and during one of those moves the recipe book was packed up and I looked for a similar recipe.  Instead I found myself meshing together recipes I found to make one I really like.  And my kids love it too.

Stuffed Shells and Cheese

1 package of large pasta shells
3-4 cups of spinach leaves, chopped
24 oz cottage cheese (or ricotta but I've always used cottage cheese)
1 C mozarella
2/3 C Parmesan cheese (I used a mix of Grated Parmesan cheese and the more authentic type); reserve some for topping
1 egg
1 Tbsp Basil, finely chopped
1 tsp Salt
1/2 tsp Pepper
Jar of marinara sauce (can substitute other spaghetti sauce in a pinch but Marinara is the best)

• Preheat oven to 375* F.  Boil water in a large pot and cook your pasta shells until they are al dente (cooking time is usually marked on the package).

• While pasta is cooking begin mixing together your cheese filling.  Stir together cottage cheese, spinach, cheese, egg, basil, salt and pepper.  

• Pour a layer of marinara sauce into an 9x13 inch 3 qt  pan.  Drain your shells once cooked.  I usually rinse them with cold water to help with handling.  Stuff each shell with a generous spoonful of the cottage cheese mixture.  Place them on top of the marinara sauce in the baking dish.  Pack them in tightly to make room for all shells you can.  

• Cover with the remaining sauce and then top with aluminum foil.  Back for 20-25 minutes before removing foil and topping with reserved cheese.  Bake an additional 10-15 minutes until cheese is melted and sauce begins to bubble.  Serve warm.