Stuffed Shells

When I've made stuffed shells in the past, Meriel usually complains if there's "TOO MUCH" cheese. In this version, I've reduced the amount of cheese and added some ground turkey. If you don't have time to stuff the shells, skip 'em and mix the filling with any shape of cooked pasta -- it'll taste just the same.

1 lb ground turkey

12 oz package of pasta shells

1 tsp. oregano

1 tsp. basil

1 tsp. marjoram

1/2 tsp. crushed red peppers

salt & pepper to taste

2 cloves garlic, crushed

8 oz. cottage cheese

2 eggs

16 oz. grated mozzarella

26 oz jar pasta sauce (you probably won't use the whole thing)

1. Brown the ground turkey over medium heat, breaking up into little pieces. Set aside to cool slightly.
2. Cook shells (or other pasta shape) according to directions. Add a bit of oil to the water so they don't stick together. Drain.
3. In a large bowl combine cottage cheese, eggs, herbs, salt & pepper, garlic, 1/2 of the mozzarella and the ground turkey.
4. Preheat oven to 350 degrees. Grease a 9" x 13" lasagna pan.
5. Stuff each shell with the cottage cheese/turkey mixture and place in pan. (Or, mix the cooked pasta into the cottage cheese/turkey and spread around pan.) Spread sauce over top (don't feel like you need to use the whole jar) and sprinkle with remaining mozzarella cheese.
6. Cover with aluminum foil and bake for 35 minutes. Remove foil and continue baking until cheese starts to brown, about 10 more minutes.