Conchas Gigantes Rellenas de Requesón

Ingredientes

• 3 cups marinara sauce
• 7 oz Jumbo shells (about 27 shells, 200g)
• 1 1/2 cups shredded mozzarella (150g)
• 16 oz cottage cheese (450g)
• 3/4 cup grated Parmesan cheese (70g)
• 1 1/2 cups shredded mozzarella (150g)
• 1 teaspoon Italian herbs
• 1 teaspoon basil (or small handful fresh chopped leaves)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 large egg
• salt and pepper

Preparación

1. 1

   Cook the pasta: Bring a large pot of well-salted water to a boil, add 1 tablespoon of olive oil. Add the pasta and cook it 2 minutes shorter than the recommended time on the package. Stir the pasta from time to time with a wooden spoon making sure it doesn't stick to the pot. Drain, toss with cold water and drain again.

2. 2

   Preheat the oven to 375°F/190°C/Gas Mark 5, no fan.

3. 3

   Make the filling: add all the filling ingredients into a large bowl (well-drained cottage cheese, grated Parmesan, shredded mozzarella, Italian herbs, basil, onion and garlic powder, egg), stir until combined, season with salt and pepper.

4. 4

   Spread the marinara sauce in a 9x13-inch (22x32cm) casserole dish.

5. 5

   Fill each pasta shell with the cheese filling. Arrange the shells with the stuffing side up in the baking dish.

6. 6

   Top the shells with remaining mozzarella cheese.

7. 7

   Cover the baking dish with aluminum foil and bake for 30 minutes.

8. 8

   Uncover the dish and put it under the broiler. Bake for 3-5 minutes or until the cheese is browned (keep an eye on it, it can burn quickly).

9. 9

   Take out of the oven and let rest for 10 minutes (the sauce will thicken).

10. 10

    Enjoy!