Stuffed Shells

Ingredients:

• 1 (26oz) jar of spaghetti sauce, any flavor
• 1 (16oz) can diced tomatoes
• 1 clove garlic, minced
• 2 c. cottage cheese
• 1 c. ricotta cheese
• 3 T. grated parmesan cheese
• 2 egg whites
• 4 T. fresh parsley chopped or 2 T. if you use dried parsley
• 8 oz box jumbo shells, uncooked
• 3/4 cup water

Directions:

1. Preheat oven to 450 degrees.
   
2. Combine spaghetti sauce, tomatoes, and garlic; set aside.
   
3. Combine cheeses, egg whites, and parsley; stuff shells with cheese mixture.
   
4. Fill the bottom of a 13*9 inch & a 8*8 inch casserole with tomato mixture(just enough to barely cover bottom). Arrange stuffed shells in a single layer over sauce; pour remaining sauce evenly over pasta.
   
5. Cover dish with foil and bake for 50 minutes. Remove foil and bake another 10 minutes.

I always cook one dish and freeze another. To freeze, do so before cooking. To use after you've frozen it. Take out of freezer over night, let thaw in the fridge. Microwave.