This recipe makes a lot - usually 1 large and 1 medium size baking pan. Can use left over cheese mixture (if any) to stuff large shell noodles or manicotta dishes. Don't substitute cottage cheese for ricotta; there is a difference. Italian brands are the best, especially Progresso Italian Tomato Puree. Also, Italian Progresso bread crumbs for meatballs.
The meatballs take the longest, I like making them on a separate day and storing them in refrigerator after browning.
[I posted this recipe.]