Stuffed Shells

I made this for my bunco group this week. Everyone seemed to really enjoy it. I got the recipe from my sister Kim, she saved me by helping me get it all ready for the party. Thanks, Kim!

1 (16 oz.) package jumbo pasta shells
4 cups small curd cottage cheese
12 ounces mozzarella cheese, shredded
1/2 cup shredded Parmesan cheese
2 eggs, lightly beaten
1 tsp. garlic powder
1 tsp. dried oregano or 2-3 tbs. fresh oregano
1 tsp. dried parsley or 2-3 tbs. fresh parsley
1 (26 oz.) jar spaghetti sauce
1/4 cup shredded Parmesan cheese
1/4 cup mozzarella cheese
*You can add one package frozen chopped spinach (thawed, liquid squeezed out)

Directions
1. Cook shells according to package directions. Place in cold water to stop cooking. Drain.
2. Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
3. Spread 1/3 of the spaghetti sauce in the bottom of a 9 x 13 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over the top, and sprinkle with remaining 1/4 cup Parmesan, and 1/4 cup mozzarella cheese.
4. Bake at 350 degrees for 20 minutes covered and 20 minutes uncovered. Let stand 10 minutes before serving.

Tips
You can pipe cheese filling from a gallon size zip-loc bag, 1/3 at a time works best. Cut a whole about a dime size so all the filling can come out.