This is the recipe as passed on to me from my mother. I have been making this for 15 years. I love stuffed shells but you can use this same recipe for lasagna or even manicotti. This recipe make a very large pan of lasagna or two pans of stuffed shells. You can also freeze a pan (before baking it) for up to 3 months. Be sure to wrap tightly in heavy foil.
1 lg container Ricotta cheese
1 sm container cottage cheese
3 c shredded mozzarella cheese
1/2 - 1 c Parmesan cheese
Dried parsley flakes
Salt & pepper
Lasagna noodles or shells (cooked according to package directions)
Your favorite pasta sauce (click here for my recipe)
Mix all cheeses, eggs, parsley, salt & pepper. Spoon mixture onto lasagna noodles or stuff the shells with the mixture. For lasagna, layer in the following order: sauce, noodles, cheese mixture; repeat until pan is full & noodles are on top. Cover the noodles with sauce & sprinkle with Parmesan cheese. For stuffed shells, cover the bottom of the pan(s) with sauce, then lay the stuffed shells on top. Once the pan is full, cover with sauce & sprinkle with Parmesan cheese. Cover pan with foil. Bake either variation at 350 degrees for one hour. Allow to rest 25-30 minutes before serving.