Bring a large pot of salted water to a boil, then add the jumbo shells. Boil for about 12 minutes or until al dente. Drain and then add a large drizzle of olive oil over the shells and toss together. Set aside.

In a large skillet over medium high heat, drizzle a bit of olive oil in the pan. Add the 1 lb of ground beef and cook all the way through. Drain any excess grease. Add 1 Tablespoon minced garlic.

Turn heat to low, then pour in the jar of spaghetti sauce plus a large pinch of salt and pepper. Stir together and heat on low while you mix the filling.

In a large bowl, add the 3 cups (24 oz) Hiland Dairy Cottage Cheese, 1 egg, ¼ cup parmesan cheese, ½ cup shredded mozzarella cheese, 1 Tablespoon parsley, ½ teaspoon Garlic Powder, ½ teaspoon Oregano, 1 Tablespoon Basil and a large pinch of salt and pepper. Mix everything together until well combined. Set aside.

Preheat the oven to 375 degrees. Spray a 9×13 baking dish or casserole dish with nonstick spray.

Assemble: Spread half of the ground beef mixture on the bottom of the baking dish, Next, spoon about a Tablespoon of the cottage cheese mixture into the shell and place into the dish. Repeat with the remaining shells and line them together tightly in the baking dish.

Spoon the remaining ground beef mixture on top of the filled shells. Then sprinkle the remaining 1 cup of shredded mozzarella over top of the entire dish.

Cover loosely with foil and then bake for 20 minutes. Remove foil and bake for another 10 minutes.

Remove from the oven and let sit for about 5 minutes before serving.