Creamy, cheesy stuffed pasta shells

Serves :  8  ›  Preparation:  40 mins  ›  Cook:  30mins
​Ingredients:

• 2 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 225gm package cream cheese, softened
• 1 cup cottage cheese
• 1 500gm container ricotta cheese
• 2 eggs
• 2 cups shredded Mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 heaped tablespoon chopped parsley
• salt and pepper to taste
• 1 pack of large pasta shells
• 1 large (around 750gms) jar chunky pasta sauce 

Preheat oven to 190 degrees C. Bring a large pot of salted water to a boil. In small saucepan, heat olive oil over medium heat. Add onion and garlic; cook and stir until tender, about 6-8 minutes. Remove from heat.

Place cream cheese, cottage cheese, ricotta, and eggs in food processor; blend until smooth. Remove to large bowl. Stir in 1 cup mozzarella cheese, 1/2 cup Parmesan cheese, parsley, salt and pepper to taste, and onion mixture.

​Cook pasta shells for 2 minutes less than the time recommended on the package. Drain well, rinse with cold water, and place on cookie sheet. Fill shells with the cheese mixture.

Brush a 33cm x 22cm glass baking dish with oil. Place 1/2 cup of the pasta sauce in the bottom and place the shells, stuffed side up, on top. Spoon the rest of the pasta sauce over all.

At this point, you can cover and refrigerate the casserole up to 48 hours. Or bake it immediately. To eat right away, top with remaining mozzarella and Parmesan cheese and bake for 25-35 minutes until casserole is bubbling and cheese browns. To bake from the refrigerator, top with the cheeses and bake for 40-50 minutes until bubbly and browned.