Marvelous Shells 'n' Cheese

This came from a Taste of Home casseroles booklet (the kind you find at the check out at the store). I wasn't entirely sure about the cottage cheese in it, but I thought the Velveeta would make it quick. Well, it took much longer than I anticipated to melt the Velveeta, and the cottage cheese is not noticeable at all, at least not by flavor, in the dish. So, even though it wasn't what I anticipated, it was very tasty and very, very cheesy. Definitely one I'll make again. And it's a handy way to use up any Velveeta you have in the fridge from another recipe.

1 package (16 oz) medium pasta shells
1 package (8 oz) process cheese (Velveeta), cubed
1/2 cup 2% milk
2 cups (16 0z) 2% cottage cheese
1 can (10 3/4 oz) condensed cream of onion soup, undiluted
3 cups (12 oz) shredded Mexican cheese blend
2/3 cup dry bread crumbs
1/4 cup butter, melted

Cook pasta according to package directions. Meanwhile, in a large saucepan, combine process cheese and milk; cook and stir over low heat until melted. Remove from heat. Stir in cottage cheese and soup.
Drain pasta and add to cheese sauce; stir until coated. Transfer to a greased 13x9 inch baking dish. Sprinkle with Mexican cheese blend. Toss bread crumbs with butter; sprinkle over the top.
Bake, uncovered, at 350* for 30-35 minutes or until heated through.
6 servings