Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook for slightly less than the package instructions (for example, boil for 10 minutes if the package recommends 14). The shells should be tender but still firm enough to stuff without tearing.

(Optional) While the pasta cooks, brown the ground beef in a non-stick skillet over medium heat. Break it into small pieces and cook until fully done. Set aside to cool slightly.

Once the pasta is cooked, drain the shells in a colander and rinse with cold water to stop the cooking process. Return the shells to the pot and drizzle with a little olive oil to keep them from sticking together while you prepare the filling.

In a medium bowl, combine the cottage cheese, shredded cheddar cheese, and eggs until well mixed. If using cooked ground beef, stir it into the mixture. This creamy, cheesy filling will give the shells their signature rich flavour.

Spread a layer of pasta sauce over the bottom of a 9x13-inch baking dish. Stuff each pasta shell generously with the cheese filling and arrange them neatly in the baking dish. Continue until all the shells are filled.

Pour the remaining pasta sauce evenly over the filled shells, making sure they’re fully covered. Cover the baking dish with aluminum foil and bake in a preheated 400°F/200°C/Gas Mark 6 oven for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the sauce is bubbling and the shells are heated through.

Remove the dish from the oven and allow it to cool for a few minutes before serving. Garnish with extra cheese or fresh herbs if desired.