Stuffed Shells with Meat Sauce |
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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Even my meat-and-potatoes husband often requests these filling and flavorful shells. Chock-full of veggies and cheese, they make great cold-weather fare. Ingredients:
28 uncooked jumbo pasta shells |
1 pound ground beef |
1/2 cup chopped onion |
1 garlic clove, minced |
2 cans (15 ounces each) tomato sauce |
1 can (28 ounces) italian diced tomatoes, drained |
1-1/2 teaspoons dried oregano, divided |
1/2 teaspoon dried basil |
2 eggs, lightly beaten |
3 cups (24 ounces) 4% cottage cheese |
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry |
2 cups (8 ounces) shredded mozzarella cheese |
1/2 cup grated parmesan cheese |
1/2 teaspoon seasoned salt |
Directions:
1. Cook pasta shells according to package directions. Meanwhile, in a skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, tomatoes, 1/2 teaspoon oregano and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.
2. In a large bowl, combine the eggs, cottage cheese, spinach, mozzarella cheese, Parmesan cheese, seasoned salt and remaining oregano. Drain pasta shells; cool slightly. Stuff with cheese mixture.
3. Spread 1 cup of meat sauce into each of two greased 11-in. x 7-in. baking dishes; arrange shells over sauce in a single layer. Pour remaining meat sauce over the shells. Cover and bake at 350° for 40-50 minutes or until a thermometer reads 160°. Yield: 8 servings.
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