Lasagna Stuffed Shells

• 20 jumbo shells
• 1 tsp oil
• 1 C onion, diced
• 1 lb ground beef, or 1 lb Italian sausage
• salt & pepper to taste
• 15 oz cottage cheese
• 2 C mozzarella cheese
• 1/2 C Parmesan cheese, grated
• 1 large egg
• 1/2 tsp Italian seasoning
• 26 oz spaghetti sauce (recommended Ragu Garden Medley) 

Preheat oven to 350 degrees. Prepare a 9 x 13 casserole dish with nonstick cooking spray and set aside.

Cook jumbo shell pasta according to directions. Drain and rinse with cold water, then set aside.

Heat oil in a skillet then saute onions. Add ground beef and cook on medium heat.

Remove ground beef from heat and mix in ricotta cheese, 1 1/2 C mozzarella, Parmesan, egg, and Italian seasoning.

Add 3/4 C of pasta sauce to 9 x 13 dish.

Spoon in ground beef mixture into each shell and place in the casserole dish. 

Top with remaining pasta sauce and shredded mozzarella.

Cover and bake for 40 minutes. Remove foil and bake for 5-10 more minutes.