Stuffed Shells

We have been going this route over lasagne lately.  We ALL love it.  I don't follow this recipe exactly.  But I'll post the original recipe and then try to note the changes I make.

Stuffed Shells
1 pkg jumbo pasta shells
2 cups large curd cottage cheese
2 cups ricotta cheese
12 oz mozzarella cheese, shredded
1/2 cup grated Parmesan cheese {best when it's fresh, not powdered}
2 eggs, lightly geaten
1 pinch garlic powder
1 tsp dried oregano
1 tsp dried parsley
1 jar spaghetti sauce {I like garden veggie.  plus I caramelize onions to put in AND add lots of extra veggies}
1/4 cup grated Parmesan cheese {for putting on top}

Cook shells according to package directions.  Place in cold water to stop cooking.  drain.

Mix together cheeses {save the 1/4 Parmesan for the top} eggs, garlic powder, parsley, and oregano.  Put mixture into a zip lock bag and snip the end of the bag.  Pipe cheese mixture into the shells.

Spread 1/3 of the spaghetti sauce in the bottom of a 15x10 inch pan.  Place shells open side up and close together in the pan.  Spread remaining sauce over top and sprinkle with remaining 1/4 cup Parmesan cheese.

Bake at 350 for 25-35 minutes or until bubbly.