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Italian Stuffed Shells

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

In a large skillet, cook beef, onion and garlic over medium heat until

Printed from tasteofhome.com Oct 10, 2008

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Italian Stuffed Shells cont.

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.