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Stuffed Shells with Meat Sauce Recipe

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.
TOTAL TIME: Prep: 35 min. Bake: 40 min. YIELD:6-8 servings

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

  • 1. 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.
  • 2. 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 mixture.
  • 3. 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 Pairings

Full-Bodied Red Wine

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