Total TimePrep: 35 min. Bake: 30 min.
I could not find cream-style cottage cheese, so I just used small curd regular. If you are using frozen shrimp and scallops the trick is to throughly defrost and drain as much moisture out of them as possible before adding to cheese mixture. This is how you avoid a too runny sauce! These tasted great! Remember to cook shells in plenty of water to avoid sticking together.
My family loved them. I think I will try adding some grated cheese next time.
Filing was watery. Beat egg and cheese mixture instead of using the blender to keep a thicker consistency.