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Italian Stuffed Shells by


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 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 until meat is no longer pink; drain. Stir in the water, tomato paste, bouillon and oregano; simmer, uncovered, for 30 minutes.
• Meanwhile, in a large bowl, combine the egg, cottage cheese, 1 cup mozzarella and Parmesan cheese. Stuff shells with cheese mixture.
• Arrange in a greased 3-qt. baking dish. Pour meat sauce over shells. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Yield: 6-8 servings

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