Meatless Stuffed Shells - cooking recipe

Ingredients

12 jumbo pasta shells
Sauce
2 tablespoons olive oil
3 garlic cloves, minced
3 tablespoons minced basil
1 (15 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes, preferably fire-roasted
1/4 teaspoon sugar
1 teaspoon dried oregano or 1 teaspoon mixed Italian herbs
1/4 teaspoon red pepper flakes (optional)
salt and pepper (to taste)
filling
1 cup cottage cheese
1 egg
1/2 cup shredded mozzarella cheese
1/2 cup crumbled feta cheese
2 tablespoons minced parsley (optional) or 2 tablespoons basil (optional)
Topping
1/2 cup parmesan cheese
1/2 teaspoon dried oregano

Preparation

Preheat oven to 350\u00b0F Spray a 9 x 7 inch glass dish with cooking spray and set aside.
Cook the pasta shells according to package directions.
While the pasta is cooking, make the sauce: saute the garlic in olive oil in a medium saucepan; add all additional sauce ingredients and bring to a simmer; cook on low heat, stirring occasionally, until ready to assemble the shells.
Stir together all filling ingredients until well combined.
Drain the cooked pasta shells. Pour about 1/4 of the sauce in the bottom of the glass baking dish; fill each pasta shell with cheese filling, dividing evenly among the 12 shells.
Arrange shells in the baking dish and pour the remaining sauce over the top; sprinkle with parmesan cheese and oregano.
Cover with foil and bake for about 50 minutes; uncover and bake for another 5-10 minutes, or until parmesan cheese is lightly browned.
Cool for 10-15 minutes before serving.