Ingredients

• 1 lb. sweet or hot Italian sausage
• 30 large pasta shells
• 3 cups marinara sauce
• 2 cups ricotta or low-fat cottage cheese
• 1/2 cup fresh grated parmesan cheese
• 8 oz. shredded mozzarella cheese
• 1 Tbs basil
• 1 Tbs garlic
• 1 tsp oregano
• 1 small onion, chopped
• 1/2 small red pepper, julienne

Preheat oven to 375 degrees.

In large skillet, combine olive oil, garlic, basil, oregano, onion, and peppers. Cook over medium heat until onions are transparent.

In separate skillet, cook sausage until firm. Remove and cut into bite-size slices.

In medium bowl, combine herb and vegetable mixture with sausage, blending gently. Fold in cottage cheese, just until mixed.

Boil shells in water until al dente (firm, but not soft) - drain. Stuff shells with mixture, being sure not to overstuff.

Place stuffed shells in a large baking pan, cover with marinara sauce, sprinkle with mozzarella and parmesan cheese.

Bake 45-50 minutes or until bubbling.