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Italian Stuffed Shells

Italian Stuffed Shells
A dear friend first brought over this casserole when I was recovering from an accident. Now I take it to other friends' homes and to potlucks, because it's always a big hit!—Beverly Austin, Fulton, Missouri
6-8 ServingsPrep: 50 min. Bake: 35 min.

Ingredients

  • 1 pound ground beef
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 2 cups hot water
  • 1 can (12 ounces) tomato paste
  • 1 tablespoon beef bouillon granules
  • 1-1/2 teaspoons dried oregano
  • 1 egg, lightly beaten
  • 2 cups (16 ounces each) 4% cottage cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 24 jumbo shell noodles, cooked and drained

Directions

  • In a large skillet, cook beef, onion and garlic over medium heat
  • until meat is no longer pink; drain. Stir in the water, tomato
  • paste, bouillon and oregano; simmer, uncovered, for 30 minutes.
  • Meanwhile, in a large bowl, combine the egg, cottage cheese, 1 cup
  • mozzarella and Parmesan cheese. Stuff shells with cheese mixture.
  • Arrange in a greased 3-qt. baking dish. Pour meat sauce over shells.
  • Cover and bake at 350° for 30 minutes. Uncover; sprinkle with
  • remaining mozzarella cheese. Bake 5 minutes longer or until cheese
  • is melted. Yield: 6-8 servings.
© Taste of Home 2013

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Italian Stuffed Shells (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013