Jumbo Stuffed Shells

Chef's notes

Cook the shells 2 minutes under the package direction (about 8 minutes) so they finish cooking in the oven without blowing out -- over-boiled shells tear when stuffed and fall apart during baking. Prep in order: boil and cool the shells first, then mix the filling while the shells drain so the cheese mixture goes into shells that are cool enough to handle without scorching your hands. The dish is done when the sauce is actively bubbling around the edges and an instant-read thermometer inserted into the center of a filled shell reads at least 165 degrees F; a loose, jiggly center means it needs more time. Large curd cottage cheese keeps the filling texturally interesting -- do not substitute ricotta 1:1 without draining it first, or the filling will be watery and the shells will slide apart on the plate. Assemble the dish up to 24 hours ahead, cover tightly with foil, and refrigerate; bake straight from the fridge adding 10 to 15 minutes to the bake time. Leftovers keep refrigerated for up to 3 days and reheat well covered with a splash of extra spaghetti sauce to prevent drying out.