Serves 8 to 12

This is a quick, easy crowd-pleaser. (Sometimes I like to add crumbled bacon.)

Salt
1 pound (16 ounces) pasta shells
1 pound (16 ounces) grated sharp cheddar cheese
1 container (16 ounces) cottage cheese
1/2 cup grated Parmesan cheese
1 container (16 ounces) sour cream
Ground black pepper
1 cup dry bread crumbs
3 tablespoons chopped fresh parsley
3 tablespoons melted butter

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Bring 2 quarts of water and 1 tablespoon of salt to boil in a large soup kettle over high heat. Using package directions as a guide, and stirring frequently at first to keep it from sticking, boil pasta, partially covered, until just tender. Drain.

Meanwhile, mix cheeses and sour cream in a large bowl. Add hot pasta; toss to coat. Adjust seasonings, including pepper. Turn in to a vegetable spray-coated 13- by 9-inch baking dish.

Mix bread crumbs, parsley, and butter. Sprinkle evenly over shells and cheese. Bake until casserole is bubbly and crumbs are golden brown, 30 to 35 minutes. Serve.