1/2 cups cottage cheese
2 cups shredded cheddar cheese
6 oz. imitation crabmeat - flaked
2 tablespoon finely chopped fresh parsley
1 tablespoon minced onion
1 teaspoon dried basil
2 1/2 cups tomato sauce
12 large pasta shells - cooked until almost tender (al dente)
salt and pepper
Preheat oven to 375. In large bowl, combine cottage cheese, 1 cup shredded cheddar cheese, imitation crabmeat, parsley, onion, and basil. Season with salt and pepper to taste. Pour 2 cups tomato sauce into shallow baking dish. Stuff shells with equal amounts of cheese mixture and place the remaining mixture on top of the stuffed shells. Spoon remaining sauce over shells, cover with foil, and bake for 25 minutes. Uncover and sprinkle with remaining cheddar cheese. Return to oven and bake 5 minutes more until bubbly. Serves 6.
Variation: For a Florentine version, add 1 package cooked and drained frozen chopped spinach, 1 tablespoon dried oregano and 1 egg when adding the imitation crabmeat.