Italian Stuffed Shells

  Dinner

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!

Italian Stuffed Shells

Average Rating: 4.533333

TOTAL TIME: Prep: 50 min. Bake: 35 min.
YIELD: 8 servings.

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

Instructions

  • 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.
    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 time as necessary for a thermometer inserted in center to read 165°.

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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