Pasta Favourite

2 cloves garlic, minced

1-1/2 tsp Italian seasoning

Pinch each hot pepper flakes and pepper Pinch

1 can diced tomatoes

28oz/

1-1/2 cups pasta sauce or stewed tomatoes

1 tbsp granulated sugar

Pasta Shells:

15ml 20 (approx) jumbo pasta shells

2 cups Nordica 2% Cottage Cheese

2 cups shredded Mozzarella cheese

1/2cup grated Parmesan cheese

1 egg

8 oz thawed frozen crabmeat, drained well

4 green onions, minced

1/4 cup chopped fresh parsley

1/2 tsp pepper

Instructions :

3 minutes. Pour in diced tomatoes, pasta sauce and sugar; bring to boil. Reduce heat and simmer for 30 minutes or until thickened. Spread half of sauce in bottom of

13 x 9-inch glass baking dish.

Meanwhile, in large pot of boiling salted water, cook pasta shells for about 12 minutes or until tender but still firm. Drain well. Rinse under cold running water to cool. Drain again.

1-1/2 cups of the Mozzarella, half of the Parmesan, egg, crabmeat, onions, parsley and pepper. Spoon

2 tablespoons of crab filling into each pasta shell. Arrange shells in single layer on top of pasta sauce. Drizzle remaining sauce over; sprinkle with remaining Mozzarella and Parmesan.

375 F (190 C) over for 30 minutes or until sauce is bubbling and filling is warmed through. Let stand for 10 minutes before serving.