- 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 large egg, lightly beaten
- 2 cups (16 ounces) 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, crumbling beef, until meat is no longer pink; drain. Stir in water, tomato paste, bouillon and oregano. Reduce heat; simmer, uncovered, for 30 minutes.
- Meanwhile, combine egg, cottage cheese, 1 cup mozzarella and Parmesan cheese. Stuff shells with cheese mixture.
Preheat oven to 350°. Arrange shells in a greased 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.
Freeze option: After assembling, sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 8 servings.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Italian Stuffed Shells
"I used ricotta instead of cottage cheese and added saut?ed chopped spinach to the shells filling. Absolutely delicious and great for entertaining - a hit with young & old!"
"I followed the recipe as written......it was a big hit with everyone.....I can see us going back to this many times......"
"My family really liked this! Thanks, we will be making again."
"To make this have any flavor at all, I would have to totally re-make the recipe. It was ok, but really had no flavor."
"It sounds Wonderful and so easy!!Whether you are using Ricotta or Cottage Cheese doesn't really matter, you can always adjust the recipe to suit your taste, Without slamming the original recipe ladies!! That's The Fun of cooking, tweaking a recipe to suit your own taste!This one looks like a Winner!! As soon as I have a Kitchen again, I will be making this dish!! Thank you for sharing...."