Instructions: Mix cottage cheese, mozzarella cheese, egg, Parmesan cheese, chopped parsley & black pepper, until well blended. Place jumbo shells in boiling water and boil for 9 minutes. Drain shells & fill with the filling mixture. Cover bottom of baking dish with sauce. Arrange shells side by side in single layer.

Pour remaining sauce over shells. Bake at 350 degrees F for 30 minutes. Sprinkle with additional Parmesan cheese if desired. To freeze: Prepare as directed about, but do NOT cook shell macaroni before filling. Do not bake, but cover tightly, label and freeze up to 6 months. To use, thaw in refrigerator overnight, and bake at 350 degrees F, for 30 - 45 minutes.

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