|Shells||1 Pound (Large Ones)|
|Frozen spinach||10 Ounce, thawed and water squeezed out (1 Package)|
|Italian sausage||1⁄2 Pound|
|Small curd cottage cheese||1⁄2 Pound, drained|
|Lemon juice||1 Tablespoon (Of 1/2 Lemon)|
|Grated cheese||1⁄4 Cup (4 tbs) (Parmesan / Romano)|
|Freshly ground black pepper||To Taste|
|Egg||1 , beaten|
|Tomato spaghetti sauce/Italian gravy||2 Cup (32 tbs)|
|Coarsely grated swiss cheese/Mozzarella cheese||2 Cup (32 tbs)|
|Garlic||3 Clove (15 gm), crushed|
Boil the pasta until firm but tender.
Rinse in cold water and drain.
Saute the sausage and break up 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 mixture and place in a greased baking dish.
Top with a bit of tomato or spaghetti sauce and, finally, the cheese.
Bake at 350° until all is hot and the cheese melted, about 20 minutes.
Serve this for a complete meal, along with Zucchini and Carrots and a crisp green salad.