1 lb. lg. shells
1 pkg. (10 oz.) frozen spinach, thawed and water squeezed out
1/2 lb. Italian sausage
1/2 lb. cottage cheese, sm. curd, drained
3 cloves garlic, crushed (this is only about 1/4 a whole garlic) or you can use 3 tbsp. garlic powder
Juice of 1/2 lemon
1/4 c. grated Parmesan or Romano cheese
Salt and pepper to taste
1/2 tsp. oregano
1 egg, beaten
2 c. tomato or spaghetti sauce
2 c. grated Swiss or Mozzarella cheese

(Use fresh Parmesan, not the plastic stuff in the can - it will make a difference.)

Boil the pasta until firm but tender. Rinse in cold water and drain.

Saute the sausage and break into small pieces. Mix with the drained spinach, drained cottage cheese, garlic, lemon juice, grated cheese, salt, pepper and oregano. Stir in the beaten egg.

Stuff the shells with the above mixture and place in a greased baking dish. Top with a bit of tomato sauce and finally, the cheese.

Bake at 350 degrees until hot and the cheese is melted, approximately 20 minutes.

Serves 6 people. Serve with the zucchini and carrot recipe.