Italian Stuffed Shells Recipe
Ingredients
24 Jumbo Macaroni Shells, cooked and drained
1 pound lean ground beef
2/3 cup chopped onion
1 clove garlic, chopped
2 cups boiling water
1 (12-ounce) can tomato paste
1 tablespoon Beef-Flavor
Instant Bouillon or 3 Beef-Flavor
Bouillon Cubes
1 1/2 teaspoons oregano leaves
1 (16-ounce) container Cottage Cheese
2 cups (8 ounces) shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
Directions
In large skillet, brown beef, onion and garlic; pour off fat.
Stir in water, tomato paste, bouillon and oregano; simmer 30 minutes.
In medium bowl, combine cottage cheese, 1 cup Mozzarella, grated Parmesan and egg; mix well.
Stuff shells with cheese mixture; arrange in individual ramekins or 13x9-inch baking dish.
Pour sauce over shells; cover.
Bake in preheated 350°F oven 30 minutes.
Uncover; sprinkle with remaining 1 cup Mozzarella.
Bake 3 minutes longer.
Refrigerate leftovers.
Stir in water, tomato paste, bouillon and oregano; simmer 30 minutes.
In medium bowl, combine cottage cheese, 1 cup Mozzarella, grated Parmesan and egg; mix well.
Stuff shells with cheese mixture; arrange in individual ramekins or 13x9-inch baking dish.
Pour sauce over shells; cover.
Bake in preheated 350°F oven 30 minutes.
Uncover; sprinkle with remaining 1 cup Mozzarella.
Bake 3 minutes longer.
Refrigerate leftovers.
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