Italian Stuffed Shells Recipe
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
- 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
- 1. 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.
- 2. Meanwhile, in a large bowl, combine the egg, cottage cheese, 1 cup mozzarella and Parmesan cheese. Stuff shells with cheese mixture.
- 3. 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.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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