Stuffed Lasagna Shells

First, preheat your oven to the ideal temperature of 375 degrees Fahrenheit or 190 degrees Celsius.

Next, fill a large pot with water that has been lightly seasoned with salt and bring it to a vigorous boil; then, add the pasta shells and return the pot to a rolling boil. Continue cooking the pasta uncovered, stirring occasionally, until it is almost fully cooked but still retains some firmness to the bite, which should take around 5 minutes. Remove from heat and drain off any excess water; rinse the pasta shells with cold water to stop the cooking process.

Simultaneously, heat a large skillet over medium-high heat and cook the beef and onion in it until the beef is broken down into small pieces, evenly browned, and no longer pink. Discard any excess grease that may have accumulated during cooking. Stir in the tomato paste, tomato sauce, salt, oregano, and garlic powder to combine. Allow the sauce to simmer for 5 minutes before proceeding.

While the pasta is cooking, prepare a baking dish by spreading half of the prepared sauce into it.

In a separate bowl, whisk eggs until they become smooth and creamy. Mix in the cottage cheese, 3/4 of the mozzarella cheese, Parmesan cheese, parsley, salt, and pepper until everything is well combined.

Fill the cooked pasta shells with the cheese mixture and place them into the prepared baking dish. Pour the remaining sauce over the filled shells and sprinkle with the remaining mozzarella cheese.

Finally, bake the dish in the preheated oven until it reaches a hot temperature at its center and the cheese is melted and bubbly, which should take 25 to 30 minutes.