Ricotta would most commonly be used, but when all you have is cottage cheese, or a friend with a preference for cottage cheese, it can be used. Just let sit in a fine sieve so excess moisture is drained away.
put the cottage cheese into a very fine sieve over a bowl, or line a larger holed one with cheesecloth. Let sit one hour or more
Bring a large pot of salted water to a boil. Put the shells in to cook until about halfway done. They will cook the rest of the way in the sauce. Drain and let cool until they can be handled.
Once the cheese has drained put into a large bowl and add all the rest of the ingredients. Stir well to mix and incorporate the eggs fully.
Use a large spoon or small cookie scoop to fill the shells. Place side by side in rows. 20 shells will fill a 9 x 12 pan.
Partially cover with sauce. Sprinkle with grated Parmesan. I like to refrigerate at this point and let the flavors meld together.
Bake at 350 F for 34-45 minutes.
Serve with hot crusty bread and large meatballs in extra sauce, with salad on the side.