Preheat oven to 375°F. Prepare pasta shells according to package directions; drain. Set aside. Shred beef Pot Roast with two forks.
Meanwhile, combine shredded beef, cottage cheese, 1/2 cup Parmesan cheese, egg, parsley and garlic in large bowl.
Fill shells evenly with beef mixture. Spread 1 cup pasta sauce on bottom of 11 X 7-inch glass baking dish. Arrange shells in dish; top with remaining sauce.
Cover with aluminum foil. Bake in 375°F oven 20 minutes. Remove foil; sprinkle with remaining 1/4 cup cheese. Bake, uncovered, 5 to 8 minutes or until cheese is slightly browned and sauce is bubbly. Season with salt and pepper, if desired. Garnish with basil, if desired.
Nutrition information per serving: 364 Calories; 117 Calories from fat; 13g Total Fat (5 g Saturated Fat; 5 g Monounsaturated Fat;) 119 mg Cholesterol; 1168 mg Sodium; 20 g Total Carbohydrate; 4 g Dietary Fiber; 40 g Protein; 4.2 mg Iron; 3.1 mg NE Niacin; 0.3 mg Vitamin B6; 3.4 mcg Vitamin B12; 6.4 mg Zinc; 37.3 mcg Selenium; 131 mg Choline.
This recipe is an excellent source of Protein, Iron, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, Niacin, and Vitamin B6.