-
For the Sauce: Heat the oil in a large pot over medium heat until shimmering. Add the basil and oregano and stir around for 30 seconds to release flavors. Add the strained tomatoes, diced tomatoes and salt and stir mixture together well. Bring to a simmer, cover, adjust heat and cook at a low simmer for about 10 minutes. Taste and adjust seasoning if necessary; set aside.
-
For the Pasta and Meatballs: Scrape the cottage cheese into a fine-meshed strainer set over a bowl to partially drain while you par-boil the pasta.
-
Line a sheet pan with a triple layer of paper towels; set aside. Bring 5-quarts (4.7 L) of salted water to a boil in a large pot and cook shells until a little firmer than al dente. They should be a tad chewy. Drain very well in colander, then go a step further and dump them out onto paper-lined pan. Toss around gently to get all the water that might be trapped inside the shells to drain.
-
Position rack in middle of oven. Preheat oven to 375°F/190°C. Lightly coat a 13 by 9-inch (33 cm by 23 cm) casserole pan with nonstick spray; set aside.
-
To make the meatballs place the meat in a large bowl. Finely shred the bread into small soft crumbs and add to the meat. (We sometimes actually grate it on the large holes of a box grater). Add the egg, cheese, 1/4 cup (8 g) parsley, salt and pepper, then add 1 cup (120 ml) of the drained cottage cheese, reserving the rest of it to the side. Use your hands to combine meatball mixture very well. Use a small scoop or a tablespoon to make small meatballs that will fit inside the shells. You should have the same number of meatballs as shells, but if there are a few extra meatballs, that’s fine too.
-
Stir the reserved drained cottage cheese into the tomato sauce.
-
Stuff each and every shell with a meatball. Pour about half of the sauce in the prepared pan. Nestle the shells in the sauce and tuck any extra meatballs here and there. Cover with remaining sauce then cover evenly with shredded mozzarella. Cover with aluminum foil.
-
Bake for 45 minutes then uncover and bake for about 15 minutes more until casserole is bubbling and cheese is melted and tinged golden brown. Sprinkle reserved parsley on top and serve. Leftovers should be packed in airtight containers and can be refrigerated for up to 3 days.