Stuffed Lasagna Shells

Preheat your oven to 375°F (190°C).

Bring a large pot of lightly salted water to a boil. Once boiling, add the pasta shells and stir, returning the water to a boil. Cook uncovered, stirring occasionally, until the shells are just undercooked, firm but not soft, about 5 minutes. Drain and rinse with cold water to stop cooking.

While the pasta cooks, heat a large skillet over medium-high heat. Add the beef and onion, stirring frequently until the beef is browned, crumbly, and fully cooked. Drain any excess grease. Stir in the tomato paste, tomato sauce, salt, oregano, and garlic powder. Let the mixture simmer for 5 minutes. Spread half of the sauce in a 9x13-inch baking dish.

In a large bowl, whisk the eggs until smooth. Mix in the cottage cheese, 3/4 of the mozzarella, Parmesan, parsley, salt, and pepper until everything is fully combined. Stuff the cooked pasta shells with the cheese mixture and arrange them in the prepared baking dish. Pour the remaining sauce over the shells and top with the remaining mozzarella.