Italian Stuffed Shells
TOTAL TIME: Prep: 50 min. Bake: 35 min.
YIELD: 8 servings.
A dear friend first brought over this stuffed shells recipe. Now I take it to other friends' homes and to potlucks, because it's always a big hit! —Beverly Austin, Fulton, Missouri
Ingredients
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1 pound ground beef
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1 cup chopped onion
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1 garlic clove, minced
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2 cups hot water
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1 can (12 ounces) tomato paste
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1 tablespoon beef bouillon granules
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1-1/2 teaspoons dried oregano
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1 large egg, lightly beaten
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2 cups 4% cottage cheese
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2 cups shredded part-skim mozzarella cheese, divided
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1/2 cup grated Parmesan cheese
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24 jumbo pasta shells, cooked and drained
Directions
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1.
In a large skillet, cook beef, onion and garlic over medium heat, crumbling beef, until meat is no longer pink; drain. Stir in water, tomato paste, bouillon and oregano. Reduce heat; simmer, uncovered, for 30 minutes.
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2.
Meanwhile, combine egg, cottage cheese, 1 cup mozzarella and Parmesan cheese. Stuff shells with cheese mixture.
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3.
Preheat oven to 350°. Arrange shells in a greased 13x9-in. or 3-qt. baking dish. Pour meat sauce over shells. Cover; bake 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes longer.
Nutrition Facts
3 stuffed shells and sauce: 430 calories, 17g fat (8g saturated fat), 94mg cholesterol, 866mg sodium, 37g carbohydrate (9g sugars, 3g fiber), 32g protein.
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