Italian Stuffed Shells

Ingredients

• 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 4% cottage cheese
• 2 cups shredded part-skim mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 24 jumbo pasta shells, cooked and drained

Directions

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.
2. Meanwhile, combine egg, cottage cheese, 1 cup mozzarella, and Parmesan cheese. Stuff shells with cheese mixture.
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.
4. Freeze option: After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°. Bake as directed, adding remaining 1 cup mozzarella after 30-40 minutes and increasing the time as necessary for a thermometer inserted in the center to read 165°.

Read More Please Visit: www.tasteofhome.com

Share this post