Lasagna or Stuffed Shells

So, this recipe.  It is so dang good.  I could eat and eat it until I made myself sick.  So could my family.  There is, however, one little bone of contention with it.  Katie and Caleb refuse to eat spaghetti.  They say they don't like it.  When I make it (it is Cameron's FAVE!) they eat the pasta with bacon and shredded parmesan on it.  I find it bizarre since this recipe for stuffed shells or lasagna has THE EXACT SAME INGREDIENTS!  Seriously.  It.  Makes.  Me.  CRAZY. I try to tell them it is the same and they will have none of it.  I usually just roll my eyes and carry on eating my spaghetti.  This recipe can be used for two different dishes.  We all seem seem to gravitate to the stuffed shells, but the lasagna is also a favorite.

Stuffed Shells

1 box jumbo shells pasta
1 lb extra lean ground beef (or turkey!)
1 jar preferred spaghetti sauce (we prefer Prego Traditional)
24 oz cottage cheese (I have tried ricotta - I prefer the flavor of cottage cheese...and it's cheaper!)
1 c freshly grated parmesan cheese (Don't use pre-shredded.  It does not melt.)
3 eggs
1 t minced garlic
1 t parsley
1 t basil
1/2 t salt
1/2 t black pepper
2 c freshly grated mozzarella cheese (Don't use the pre-shredded.  It just isn't that good.)

Preheat oven to 350*.
Cook ground beef and drain excess fat. Stir in sauce and set aside.
Place cottage cheese, parmesan, eggs, garlic, parsley, basil, salt and pepper in blender and pulse to combine until smooth.
Spread a small amount of sauce on the bottom of your pan.
Fill shells with cheese mixture and place in pan.
Pour remaining meat/sauce over the shells.
Sprinkly mozzarella cheese on top.
Cover and bake for 40 minutes.
Remove foil for the last 5 minutes to brown and crisp cheese, if desired.

Lasagna

9 lasagna noodles, cooked and drained
2 lb extra lean ground beef (or turkey!)
2 jar preferred spaghetti sauce (we prefer Prego Traditional)
24 oz cottage cheese (I have tried ricotta - I prefer the flavor of cottage cheese...and it's cheaper!)
1 c freshly grated parmesan cheese (Don't use pre-shredded.  It does not melt.)
3 eggs
1 t minced garlic
1 t parsley
1 t basil
1/2 t salt
1/2 t black pepper
2 c freshly grated mozzarella cheese (Don't use the pre-shredded.  It just isn't that good.)

Preheat oven to 350* and grease 9x13 pan.
Cook ground beef and drain excess fat. Stir in sauce and set aside.
Place cottage cheese, parmesan, eggs, garlic, parsley, basil, salt and pepper in blender and pulse to combine until smooth.
Spread a small amount of sauce on the bottom of your pan.
Layer 1/3 each of pasta, meat, cottage cheese mixture and shredded mozzarella, repeating until you have 3 layers.
Cover and bake for 65-75 minutes.
Remove foil for the last 5 minutes to brown and crisp cheese, if desired.

Notes:
Be sure to pay attention to the amountS of sauce and meat that are called for. The shells require much more of the cheese filling than the lasagna does. 
If desired, use the amounts for the shells and make a 9x9 pan of lasagna.  Great for a smaller group.
I always, always shred my own parsmesan and mozzarella.  Pre-shredded parmesan will. not. melt. Pre-shredded mozzarella is pretty rubbery.  It is worth the effort. I promise.  Get a rotary grater like they use at Italian restaurants.  They are super slick for parmesan.  I use a shredder attachment for my KitchenAid for any other kinds of cheese, including mozzarella. 
The cheese filling for the shells will fill all of the shells and maybe even have some leftover.  The shells won't fit in a 9x13.  I usually use a 9x13 and a 9x9 for the shells.  It makes that many.  The meat and sauce should be plenty for all of the shells.
These recipes are both great left over and I swear the lasagna is even better the second day. 
PS: I do not like crispy browned cheese but my family does!! :)