A tasty lunch for the whole family!

Servings: 4

Preparation Time: 10 minutes

Recipe, photo and design: Nomi Abeliovich

Ingredients:
½ pckg. of large pasta shells
2 cartons of Tnuva Cottage Cheese
2 cups of Tnuva Mozzarella Chunk, grated
3 garlic cloves, crushed
Coarse black pepper and salt to taste

For the tomato sauce:
A little more than 1.5 cups of whole, peeled, canned tomatoes
2 tbs. olive oil
4-5 basil leaves
Coarse black pepper and salt, to taste
1/3 cup Tnuva Parmesan Chunk, grated

Instructions:
1.For the tomato sauce: Place the tomatoes, olive oil, and basil leaves into a food processor, and blend until smooth. Season with salt and pepper and set aside.
2.For the cheese filling: Place the cottage cheese, Mozzarella, and crushed garlic into a mixing bowl, and stir well. Season with salt and pepper to taste.
3.Preheat the oven to 180 degrees, and grease a lined baking tray with a little bit of olive oil.
4.Boil a big pot of water and cook the pasta shells for about 7 minutes, until they are al dente.
5.Strain and coat with a little bit of olive oil so that the shells don’t stick to one another.
6.Fill the shells with the cheese filling and place in a baking pan in one layer with the filling side facing down. Pour the tomato sauce over the shells, and sprinkle with parmesan cheese flakes.
7.Bake in the oven until golden, for about 20 minutes. Serve hot.