For several days, we searched fruitlessly for a container of cottage cheese that Meda recalled buying. We thought it was just hidden somewhere in one refrigerator, or in the old refrigerator we have running downstairs for additional storage. No luck finding it. Then it showed up...in the freezer. We discovered that freezing cottage cheese changes its texture quite a bit. Looking for some alternate use, I decided to try cooking for it. The result--larged pasta shells filled with a cottage cheese-basil-egg mixture, covered with a tomato-garlic-sausage-anchovy sauce and then baked for 30 minutes or so. It was one of my culinary successes, simple, good tasting, and it solved the "what do you do with frozen cottage cheese" problem. The full meal included a tossed green salad, artichoke, and red wine, served on collectibleVernon Kiln plates in the May Flower pattern.