Stuffed Shells with Beef and Tomato Sauce
|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|
|Low fat cottage cheese||1 1⁄2 Cup (24 tbs)|
|Parmesan cheese||3 Tablespoon, grated|
|Egg||1 , beaten|
|Fresh parsley||2 Tablespoon, minced|
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.