Cottage Cheese and Tomato Stuffed Noodles with Fresh Onions

1.Preheat your oven to 375°F (190°C).

2.In a mixing bowl, combine the cottage cheese, diced tomatoes, diced avocado, chopped onions, garlic powder, dried oregano, red pepper flakes, salt, and pepper. Mix well until all ingredients are evenly incorporated.

3.Cook the pasta shells according to package instructions until al dente. Drain and let cool slightly.

4.Stuff each pasta shell with the cottage cheese and tomato mixture, using a spoon to fill them generously.

5.In a baking dish, spread a thin layer of olive oil on the bottom to prevent sticking. Arrange the stuffed shells in the dish, open side up.

6.Sprinkle the grated Parmesan cheese over the stuffed shells and add any remaining filling around the shells in the dish.

7.Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

8.Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

9.Once done, remove from the oven and let cool for a few minutes before serving. Garnish with fresh basil and additional chopped onions if desired.