Italian Stuffed Shells Recipe
Ingredients
| 24 Jumbo Macaroni Shells, cooked and drained | ||
| Lean ground beef | 1 pound | |
| Onion | 2/3 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), chopped | |
| Boiling water | 2 Cup (16 tbs) | |
| Tomato Paste | 1 Can (10oz) | |
| 1 tablespoon Beef-Flavor | ||
| Instant Bouillon or 3 Beef-Flavor | ||
| Bouillon Cubes | ||
| Oregano leaves | 1 1/2 Teaspoon | |
| Cottage cheese | 1 Can (10oz) | |
| Shredded mozzarella cheese | 2 Cup (16 tbs) | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
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.
Chef
