For the pasta shells, there is jumbo and regular. Either one would work well, I will verify this when I prepare this.

Heat a large non stick pan on medium heat and saute the mushrooms until they have released their water and are nicely wilted. Remove from the pan and set aside to cool.

Heat a pot of salted water to a boil, then add the shells. Cook the shells until just tender or slightly before tender, then drain and rinse under cold water to stop the cooking process. Set the shells aside.

While the shells are cooking, heat the same non stick pan used for the mushrooms on medium high heat, when hot, add the sausage and break that up as it cooks. Cook the sausage through.

Once the sausage is cooked through, drain the fat, then add the tomato sauce and tomato paste. Mix together and cook for about 2-3 minutes, then remove from heat and let cool.

In a large mixing bowl, add HALF of each shredded and grated cheeses and mix those together (reserve the other half of each cheese for a topping to be used later), then add the cooled sausage, cooled mushrooms, all the cottage cheese, bell pepper, and egg. Mix together.

Using a teaspoon, stuff each shell and arrange in a 9x13 baking dish. When the dish is full, repeat with the second dish.

Preheat your oven to 180 C (350 F). Cover one or both dishes with foil. You can freeze one dish at this point for use at another time. If you freeze one dish, freeze half of the reserved cheese as well.

Bake for 40 minutes, then remove the foil and top with the reserved cheeses and bake uncovered for another 10 minutes. If using a frozen dish, no need to thaw, just cover with foil and bake for 50 minutes, then remove the foil and sprinkle with the thawed, reserved cheese.

Remove the dish from the oven, cover with the foil previously used and let it cool for 10-15 minutes then serve and enjoy.