Cheese Stuffed Shells

• Sauce:
• 1 Tbsp. Primo 100% Pure Olive Oil
• 1/2 cup each: chopped onion and celery stalk
• 3 cloves garlic, minced
• 1 can (28oz/796mL) Primo Plum Tomatoes
• 1 can (24oz/680mL) Primo Original Pasta Sauce
• 2 tsp. LEA & PERRINS Worcestershire Sauce
• pinch hot pepper flakes
• 1 box jumbo pasta shells
• FILLING:
• 2 containers (500g each) cottage cheese
• 2 eggs
• 1/3 cup chopped walnuts
• 1 cup grated Cracker Barrel Mozzarella Cheese
• 1/2 cup grated asiago cheese
• 2 Tbsp. each: chopped fresh parsley and basil
• 1/2 tsp. each: salt and pepper
• 1/2 cup Kraft 100% Parmesan Grated Cheese

1. SAUCE:
2. HEAT oil in a large saucepan over medium heat.
3. Add onion, celery and garlic; cook for 3 minutes, or until softened.
4. Add tomatoes, spaghetti sauce, Worchestershire sauce and hot pepper flakes; bring to a boil, reduce heat to medium-low and cook for 1 hour, stirring occasionally.
5. MEANWHILE, in a large pot of boiling, salted water cook the pasta for 20 minutes or until tender, refresh in cold water and drain.
6. FILLING:
7. COMBINE cottage cheese, eggs, walnuts, mozzarella cheese, asiago cheese, parsley, basil and salt and pepper in a large bowl.
8. SPREAD 1 cup (250mL) of the tomato sauce in the bottom of each of two 13 x 9" (3L) baking dishes.
9. STUFF each shell with 3 Tbsp (45mL) filling and place half of the stuffed shells in each dish.
10. Pour the remaining tomato sauce evenly and equally over the shells in each dish and sprinkle with 1/4 cup (50mL) parmesan cheese.
11. BAKE at 350F (180C) for 30 minutes, or until heated through.

olive oil, onion, garlic, tomatoes, pasta sauce, worcestershire sauce, hot pepper, jumbo pasta shells, containers, eggs, walnuts, grated cracker barrel, asiago cheese, parsley, salt, cheese

Taken from www.kraftrecipes.com/recipes/cheese-stuffed-shells-83501.aspx (may not work)