DIRECTIONS

Make the Ricotta Filling

- In a medium bowl, mix cottage cheese, ricotta, Parmesan, eggs, and salt until well combined. Set aside.

Cook the Sausage & Broccoli
- In a large pan over medium heat, brown the Calabrian sausage. Remove from the pan and set aside.

-In the same pan, sauté the chopped broccoli until just tender. Add half the jar of red sauce and return the sausage to the pan. Stir to combine and remove from heat.

Prepare the Shells
- Par-cook jumbo shells in salted water until al dente. Drain and let cool slightly.

Assemble
- Preheat oven to 350°F. Spread the remaining half jar of red sauce on the bottom of a casserole dish.

- Fill each shell generously with the ricotta mixture and arrange in the dish. (You may need to squeeze shells in or slightly double them up depending on dish size).

- Spoon the sausage and broccoli mixture evenly over the shells and sprinkle with additional Parmesan.

Bake
- Bake uncovered for 30–45 minutes, until bubbling and lightly golden on top.

- Let rest for 5 minutes before serving. Finish with more Parmesan if desired.