Pre-heat the oven to 350. Spread ½ cup of the pasta sauce across the bottom of a 9 x 13 baking dish and set aside.

Bring a pot of water to a boil and cook the pasta shells according to package directions. Drain.

While the water is boiling, place the uncooked sausage in a sauté pan and bring over medium-high heat. Cook meat while breaking it up with a wooden spoon until meat is browned and cooked through. Reduce heat to low and add the remainder of the pasta sauce. Stir to combine with sausage and keep on low to warm.

In a large bowl, mix the ricotta cheese, cottage cheese, Parmesan cheese, Italian seasoning and salt and stir until thoroughly combined. Spoon the cheese mixture evenly into each pasta shell, placing the filled shells into the prepared baking dish. Fitting all 36 stuffed shells in the dish is a tight squeeze! Spoon the sauce and sausage over the top of the shells and spread it out evenly. Sprinkle the Mozzarella cheese over the top of the sauce.

Bake for 30-35 minutes until heated through and cheese on top is melted and lightly browned.