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Beef and Cheese Shells Recipe

This recipe was in a church cookbook my sister-in-law gave me after I got married. I make this casserole for new moms just home from the hospital and it's always well received—Cindy Vanderweele, Sheboygan, Wisconsin

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Beef and Cheese Shells Recipe

Prep: 25 min. Bake: 30 min.

Yield: 7-9 Servings

25 30 55

Ingredients

1 pound ground beef, cooked and drained
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With Johnsonville Italian Sausage.
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2 cups (16 ounces) small-curd cottage cheese
2 cups (8 ounces) shredded mozzarella cheese
1 egg, beaten
2 tablespoons dried parsley flakes
1 tablespoon dried minced onion
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
28 jumbo pasta shells, cooked and drained
2 cups spaghetti sauce
Grated Parmesan cheese

Directions

In a large bowl, combine the first eight ingredients. Stuff into pasta shells; arrange in a greased 13-in. x 9-in. baking dish. Top with spaghetti sauce. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with Parmesan cheese. Yield: 7-9 servings.

To prevent cooked jumbo pasta shells from tearing, carefully remove them from the boiling water with a tong. Pour out any water inside shells. Drain on lightly greased waxed paper.

Nutritional Facts 1 serving (1 each) equals 360 calories, 15 g fat (7 g saturated fat), 80 mg cholesterol, 579 mg sodium, 30 g carbohydrate, 2 g fiber, 25 g protein.

Originally published as Beef and Cheese Shells in Taste of Home Ground Beef Cookbook , p230