Stuffed Shells with Beef and Tomato Sauce Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy++
CuisineCourse
MethodMain Ingredient

Ingredients

 Pasta shells18 Large (Jumbo Shells)
 Lean ground chuck1⁄2 Pound
 Onion1 Small, chopped
 Garlic2 Clove (10 gm), minced
 Tomato sauce15 Ounce (1 Can)
 Canned tomato paste6 Ounce (1 Can)
 Fresh oregano/3/4 teaspoon dried oregano1 1⁄2 Teaspoon
 Pepper1⁄2 Teaspoon
 Low fat cottage cheese1 1⁄2 Cup (24 tbs)
 Parmesan cheese3 Tablespoon, grated
 Egg1 , beaten
 Fresh parsley2 Tablespoon, minced
 Nutmeg1 Dash

Directions

Preheat oven to 350 degrees.
Cook pasta shells according to package directions, omitting salt; drain and set aside.
Spray a large skillet with vegetable cooking spray.
Over medium heat place skillet; add ground chuck, onion and garlic.
Cook until brown and crumbly, stirring frequently.
Into colander place mixture; drain well then pat dry with paper towels.
With fresh paper towels wipe skillet.
Into skillet place ground chuck mixture.
Add tomato sauce, tomato paste, oregano and pepper; mix well.
Bring to a boil over medium heat; reduce heat.
Simmer, uncovered, for 15 minutes.
In a medium bowl combine cottage cheese, Parmesan cheese, egg, parsley and nutmeg; mix well.
Into each pasta shell stuff 1 rounded tablespoon cottage cheese mixture.
Into an 8 x 12-inch baking dish spoon sauce.
Arrange shells in prepared dish; cover.
Bake for 40 minutes.
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