To make the meat sauce, heat avocado oil in a large skillet over medium heat. Add the finely diced onion and sauté until soft and fragrant, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds. Add the ground beef and Italian sausage, breaking it up with a spoon, and cook until fully browned. If needed, drain the excess grease.

Next, stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, water, beef bouillon, brown sugar, Worcestershire sauce, and the bay leaf. Season with salt and pepper to taste. Let the sauce simmer uncovered for about 15–20 minutes, stirring occasionally. Don’t forget to remove the bay leaf once it’s done!

Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until just shy of al dente—they’ll finish cooking in the oven. Drain and set them aside to cool slightly while you prep everything else.

While the sauce simmers, blend the cottage cheese in a blender or food processor until smooth and creamy. Transfer it to a bowl and mix in the shredded mozzarella, basil, and oregano. (Reserve or shred extra mozzarella for the top!) That’s your rich and creamy filling—surprisingly high in protein, too!

Preheat your oven to 375°F (190°C). Spread a thin layer of meat sauce in the bottom of a 9x13-inch baking dish. Fill each shell with a generous spoonful of the cheese mixture and arrange them snugly in the dish.

Pour the remaining meat sauce over the stuffed shells, then top with more shredded mozzarella and a sprinkle of Parmesan & Parsley. Bake for 25 minutes until the cheese is melty and golden brown.

Let the dish rest for a few minutes before serving.