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20 jumbo pasta shells
1 lb. small curd cottage cheese
1 c. grated Parmesan cheese
2 c. spaghetti sauce (your favorite brand)
2 c. grated Mozzarella cheese

Preheat oven to 350 degrees. Cook the pasta shells as directed on the
package; drain. Allow them to cool for 20 minutes or so. Combine
cottage cheese and Parmesan, stirring well. Spray the inside of a 9
x 13 baking dish. Pour a thin layer of sauce on the bottom of the
dish and spread it out. Place a heaping spoonful of the cheese
mixture into each shell. (Suggestion: Put all the cheese mixture
into a large Ziploc bag; snip the corner and squeeze the mixture into
the shells.) Place the shells side by side on the sauce in the dish.
Cover with the rest of the sauce, spreading it with a spatula.
Sprinkle the Mozzarella evenly on top of the sauce. Bake for about
25 minutes until the Mozzarella is bubbly and brown. Serves 6 to 8.

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