Stuffed Shells

This is a recipe you have probably made before.  I just forget about it, but my kids love them.  They warm up great for left overs and also freeze well.  Sometimes I make a double batch and freeze once assembled, but before baking.  Just mark on the aluminum foil what is in the pan and the date you put it in there.  This is enough to feed our family of 8.  If you have  smaller clan, you could make one, freeze one with these amounts (Might want to get 2 jars of sauce if you do that).  Also, get creative...if your kids will eat spinach, mix it in with the cheeses.  If you love a certain cheese variety or spice, add it.  You really can't go wrong.  

Stuffed Shells
1 box jumbo shells
1 container ricotta cheese
1 container small curd cottage cheese
1/4 c parmesan cheese
2 beaten eggs
1 t garlic powder
1 t or more dried basil
1 jar spaghetti sauce

Boil noodles until al dente.  Drain and rinse with cold water.  Meanwhile, mix cheeses, eggs and spices.  Spray 9x13 with Pam, then spread a thin layer of sauce over bottom of pan.  Fill each shell using a spoon.  Spread sauce over the top.  Cover with foil and bake at 350 for about 30 min.