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Stuffed Shells with Meat Sauce

 Stuffed Shells with Meat Sauce
Even my "meat-and-potatoes" husband often requests these filling and flavorful shells. Chock-full of veggies and cheese, they make great cold-weather fare.
6-8 ServingsPrep: 35 min. Bake: 40 min.

Ingredients

  • 28 uncooked jumbo pasta shells
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 2 cans (15 ounces each) tomato sauce
  • 1 can (28 ounces) Italian diced tomatoes, drained
  • 1-1/2 teaspoons dried oregano, divided
  • 1/2 teaspoon dried basil
  • 2 eggs, lightly beaten
  • 3 cups (24 ounces) 4% cottage cheese
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon seasoned salt

Directions

  • Cook pasta shells according to package directions. Meanwhile, in a
  • skillet, cook the beef, onion and garlic over medium heat until meat
  • is no longer pink; drain. Stir in the tomato sauce, tomatoes, 1/2
  • teaspoon oregano and basil. Bring to a boil. Reduce heat; simmer,
  • uncovered, for 10-15 minutes.
  • In a large bowl, combine the eggs, cottage cheese, spinach,
  • mozzarella cheese, Parmesan cheese, seasoned salt and remaining
  • oregano. Drain pasta shells; cool slightly. Stuff with cheese

2 of 2

Stuffed Shells with Meat Sauce (continued)

Directions (continued)

  • mixture.
  • Spread 1 cup of meat sauce into each of two greased 11-in. x 7-in.
  • baking dishes; arrange shells over sauce in a single layer. Pour
  • remaining meat sauce over the shells. Cover and bake at 350° for
  • 40-50 minutes or until a thermometer reads 160°. Yield: 8
  • servings.
Nutritional Facts: 1 serving (1 cup) equals 481 calories, 18 g fat (10 g saturated fat), 125 mg cholesterol, 1,300 mg sodium, 42 g carbohydrate, 3 g fiber, 36 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.