Sheryl's Stuffed Shells

1 box large shells pasta
3 cups (24 oz.) cottage cheese, drained
12 oz. mozzarella cheese, grated
3/4 cup parmesan cheese, grated
3 eggs
1/2 tsp. salt
2 tsp. parsley
3/4 tsp. oregano
1/4 tsp. pepper
1 jar (28 oz.) prego sauce

Preheat oven to 350°. Cook shells about 15 minutes.
Mix drained cottage cheese, mozzarella, parmesan, eggs, salt, parsley, oregano, and pepper in large bowl. Spread a thin layer of sauce in the bottom of 1 9x13 inch baking pan and 1 8x8 inch baking pan. Stuff shells with mixture and place in baking pans. Pour sauce over stuffed shells, cover with aluminum foil and bake for 30-40 minutes, or until heated through. I usually remove the foil and allow the top to get a bit crispy before taking it out. Allow to set for a few minutes.

Recipe courtesy of my wonderful mother-in-law, Sheryl.