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Stuffed Shells With Beef And Tomato Sauce

21st.Century.Chef's picture
Ingredients
  Pasta shells 18 Large (Jumbo Shells)
  Lean ground chuck 1⁄2 Pound
  Onion 1 Small, chopped
  Garlic 2 Clove (10 gm), minced
  Tomato sauce 15 Ounce (1 Can)
  Canned tomato paste 6 Ounce (1 Can)
  Fresh oregano/3/4 teaspoon dried oregano 1 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Low fat cottage cheese 1 1⁄2 Cup (24 tbs)
  Parmesan cheese 3 Tablespoon, grated
  Egg 1 , beaten
  Fresh parsley 2 Tablespoon, minced
  Nutmeg 1 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Tomato
Interest: 
Healthy

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