1 (16 oz.) package jumbo pasta shells
4 cups large curd cottage cheese
12 oz. mozzarella cheese, shredded
3/4 cup Parmesan cheese, grated
1 pinch garlic powder
1 tsp. dried oregano
1 tsp. dried parsley
1 (26 oz.) jar spaghetti sauce
1. cook shells according to package. 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 thin layer of spaghetti sauce in the bottom of a 15x10 inch pan. Place shells open side up and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
4. Bake 350 for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.