• Preheat oven to 375F degrees. Boil pasta 3 minutes less than package directions state. Mine said to cook for 8-10 minutes, so I cooked my shells for 5 minutes.
• Mix in garlic and herb cheese, cottage cheese, 3/4 cup mozzarella, 2 tbsp parmesan, seasonings, and egg in a large bowl. Add in drained pasta and mix together until pasta is fully coated.
• Coat a 13x9 baking dish with cooking spray, then add in two cups of marinara and spread until it evenly covers the bottom of the dish.
• Add the pasta and cheese mixture to the dish. Spread evenly across the marinara sauce.
• Top pasta/cheese mixture with another 1 -2 cups of marinara, depending on how saucy you like your pasta.
• Sprinkle remaining 1/2 cup mozzarella and 2 tbsp parmesan over the top of the casserole. Bake, uncovered, for 30-40 minutes, or until cheese is bubbling at the tops of the shells have started to brown.
• Divide into 8 servings, about 2 cups of shells and sauce combined.

FOR THE QUICK ZERO POINT MARINARA

• In a large skillet or stock pot, saute garlic in cooking spray until slightly brown, about 1 minute.
• Add in tomatoes. Add about 1 cup of water to one of the cans, sloshing around to get the remaining tomatoes out. Add the tomato water to the skillet or pot.
• Add all remaining ingredients. Bring to a boil, then simmer, uncovered, for 20 minutes, stirring occasionally. Remove bay leaf and serve.