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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 7 |
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This recipe was in a church cookbook my sister-in-law gave me after I got married. I make this casserole for new moms just home from the hospital and it's always well receivedCindy Vanderweele, Sheboygan, Wisconsin Ingredients:
1 pound ground beef, cooked and drained |
2 cups (16 ounces) small-curd cottage cheese |
2 cups (8 ounces) shredded mozzarella cheese |
1 egg, beaten |
2 tablespoons dried parsley flakes |
1 tablespoon dried minced onion |
1/4 teaspoon garlic powder |
1/4 teaspoon dried oregano |
28 jumbo pasta shells, cooked and drained |
2 cups spaghetti sauce |
grated parmesan cheese |
Directions:
1. In a large bowl, combine the first eight ingredients. Stuff into pasta shells; arrange in a greased 13-in. x 9-in. baking dish. Top with spaghetti sauce. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with Parmesan cheese. Yield: 7-9 servings.
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