Pasta

Italian Stuffed Shells

  • 18 Jumbo Shells
  • 1 pound Ground beef
  • 2/3 cup Onions, chopped
  • 1 Cloves garlic, chopped
  • 2 cups Water
  • 12 ounces Tomato paste
  • 1 tablespoon Beef bouillon
  • 1 1/2 teaspoon Oregano
  • 16 ounces Cottage cheese
  • 2 cups Cheese, Mozzarella, shredded
  • 1/2 cup Cheese, Parmesan
  • 1 Eggs

    • Preheat oven to 350°. In large skillet, brown beef, onion and garlic; pour offfat. Stir in water, tomato paste, bouillon and oregano; simmer uncovered 30 minutes. In medium bowl, combine cottage cheese, 1 cup mozzarella, parmesan cheese and egg; mix well. Stuff shells with cheese mixture; arrange in 13 x 9-inch baking dish. Pour sauce over shells. Cover; bake 30 minutes or until hot. Uncover; sprinkle with remaining 1 cup mozzarella. Bake 3 minutes longer. Refrigerate leftovers. Yield: 6 to 8 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

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