Cottage Cheese and Herb Stuffed Shells

Preheat your oven to 190°C.

Boil a large pot of salted water and cook the pasta shells for 2 minutes less than the package instructions to ensure they remain firm.

Drain the shells and set them aside on a plate to cool slightly so they are easy to handle.

In a medium bowl, combine the cottage cheese, parmesan, finely chopped parsley, egg, salt, pepper, and garlic powder, mixing until well incorporated.

Spread 240ml of the marinara sauce across the bottom of a 23x33cm baking dish.

Fill each cooked shell generously with the cottage cheese mixture and place them in the baking dish in a single layer.

Top the shells with the remaining marinara sauce and sprinkle evenly with the mozzarella cheese.

Bake for 25 minutes or until the cheese is melted and bubbling at the edges.