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Italian Stuffed Shells Recipe

Italian Stuffed Shells Recipe photo by Taste of Home

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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

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Italian Stuffed Shells Recipe

Prep: 50 min. Bake: 35 min.

Yield: 6-8 Servings

50 35 85

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.

Originally published as Italian Stuffed Shells in Country Ground Beef , p54

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Italian Stuffed Shells

Italian Stuffed Shells

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Reviewed on Apr. 10, 2013 by SparkysCountryGirl

We enjoyed this recipe very much. I made some changes to fit our family. I used 6oz of tomato paste instead of 12oz, and sautéed mushrooms, onion and garlic with the meat. Also, my shells totally came apart in the cooking process. Before I cooked them they had some cracks, then they fell apart in the water. So I assembled it like a Lasanga. Turned out well.

Reviewed on Mar. 18, 2013 by pottaway

Family loved this recipe!

Reviewed on Oct. 08, 2012 by VictoriaElaine

Very easy to make & very yummy! I followed the recipe with no substitutions. Next time, however, I might substitute a jar of spaghetti sauce for the homemade sauce to speed things up a bit. The 24 jumbo shells was right on - used up all the filling with none left over. Love this cheesy shells recipe!

Reviewed on Oct. 07, 2012 by VictoriaElaine

Reviewed on Jan. 07, 2012 by dknudson

Great recipe! Will be making this again. I added Italian sausage with the ground beef for more flavor.

Reviewed on Oct. 22, 2011 by allaboutcookies86

I was a little aprehensive with all the cheese in the middle. I wasn't quite sure I would like it. I don't care for A TON of cheese. My husband on the other hand can't get enough cheese which is why I tried this recipe. And I am GLAD I did! It was SOOO delicious! The three cheeses aren't overpowering they were perfect. I will Definitely make this again and again. Thank you for the AWESOME recipe. I didn't put Oregano in mine. I don't care for the taste of it. I did add about 1/2 a cup of chopped onion and some salt, pepper and garlic powder to the sauce when simmering. It came out FANTASTIC!! Thank you for the great idea!

Reviewed on Jun. 07, 2011 by sdeb

I LOVE THIS RECIPE!!!! I get requests for it all the time. I just put a little cheese on top & YUMMM!!! Been making it for about 6 or 7 years now. Thanks for the recipe :)

Reviewed on Apr. 18, 2011 by kimheath

Great recipe!

Reviewed on Apr. 03, 2011 by cpal2552

I was really disapointed in this especially after reading the reviews. The oregano was overpowering. The filling is too bland. I will adjust next time and use jar sauce and probably use a few onions, garlic and maybe some parsley in the cheese filling. Also will try using ricotta cheese. I made this for the first time for a sick neighbor and after tasting it, I chose not to deliver it. I had to come up with something different. Also, the recipe states to pour the sauce over the stuffed shells. But the picture clearly shows the shells on top and what is the green garnish? I would suspect that it is parsley, but it shoud be mentioned.

Reviewed on Oct. 10, 2010 by jenjerry

This is my favorite stuffed shells recipe. I like how it has cottage cheese instead of ricotta which I don't care for. I simplified it a bit and use Classico tomato basil spagetti sauce but either one is good. I also heat up some extra sauce to poor over the shells after being served. I make this very often.

Reviewed on Sep. 04, 2010 by Jessyka1980

Oh also italian sausage instead of ground beef is excellent!..plus added the chopped spinach

Reviewed on Sep. 04, 2010 by Jessyka1980

Loved this recipe..I put my own twist to it though. Instead of pouring the meat over top I added it to the cheese mixture and put it all together inside the shells...liked it much better.

Reviewed on Feb. 04, 2010 by tanoean

My husband requests this dish over any other pasta dish I make. Great for potlucks.

Reviewed on Jan. 17, 2010 by FriedaG

I've been making these yummy stuffed shells about every other month for fifteen-plus years. My family nevers tires of them. Sometimes I add chopped spinach to the cheese mixture.

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