Ingredients
- ½ lb sausage
- ½ teaspoon minced garlic (or use dried garlic powder if you don' have fresh)
- ½ cup chopped pepperoni
- 16 oz cottage cheese
- 1 teaspoon Italian seasonings
- 2 cups shredded mozzarella cheese, divided
- 25 jumbo shells
- 1 (26-oz) jar spaghetti sauce
- (optional) grated Parmesan for topping
- Preheat oven to 375 and lightly spray a 9x13-inch pan with cooking spray. I like to split it into 2 smaller pans and cook one for dinner and freeze the other one.
- Cook jumbo pasta shells according to package. Drain and cool.
- While pasta is cooking brown the sausage in a pan. Add the garlic for the last minute of cooking. Drain sausage.
- In a medium bowl, combine sausage, pepperoni, cottage cheese, Italian seasonings, and 1 cup of the mozzarella cheese.
- Stuff pasta shells with cheese mixture and place in prepared baking dish. Top with spaghetti sauce and remaining mozzarella cheese. Freeze here for later if making ahead of time.
- Bake for 25-30 minutes or until bubbly. Sprinkle Parmesan on top if desired. Enjoy!