Four Cheese Stuffed Shells

Spicy Tomato Sauce
1 T. olive oil
3 cloves garlic, finely chopped
28 oz. crushed tomatoes with basil (I used Muir Glen and based my sauce on their recipe)
1 t. kosher salt
1/2 t. ground black pepper
2 t. sugar
1/2 t. oregano
1/2 t. basil*
1/8 t. rosemary*
2 T. crushed red pepper

In a 3 qt saucepan, heat the oil over medium heat. Add agrlic, stir constantly for one minute. Add remaining ingredients. Bring to a boil, reduce heat, simmer for 15 minutes (or more).

*If you have Herbes de Provence, you can substitute 1/2 t. for the basil and rosemary.

Stuffed Shells
1 pound jumbo shell pasta (40 shells)
Cooking spray
1 (12-ounce) carton 1% low-fat cottage cheese
1 (15-ounce) carton ricotta cheese
3/4 cup grated Parmigiano-Reggiano
1/4 cup shredded 2% milk mozzarella
2 eggs
1 T. extra virgin olive oil
1/4 t. salt
2 t. dried parsley (probably better with 1 or 2 T. fresh)

Cook pasta according to package directions, omitting salt. Drain and set aside.

Preheat oven to 375°. Coat 2 (13 x 9-inch) baking dishes with cooking spray; set aside. Place cottage cheese and ricotta cheese in a food processor; process until smooth (if you don't have a food processor, this is no big whoop). Combine cottage cheese mixture, Parm-Regg, and next 5 ingredients. Spoon (or pipe) 1 tablespoon cheese mixture into each shell. Arrange half of stuffed shells, seam sides up, in one prepared dish. Pour sauce over stuffed shells. Sprinkle with 1/2 cup mozzarella if desired. Repeat procedure with remaining stuffed shells, sauce, and mozzarella in remaining prepared dish*. (You're going to need more sauce, as I discovered and used a jar from the pantry.)

Cover with foil. Bake at 375° for 30 minutes or until thoroughly heated.

*You can freeze your second dish (I did) by covering the shells closely with plastic wrap followed by foil. To bake from the freezer, preheat an oven to 375°, and bake (covered, plastic wrap removed) for 1.25 hours.