I am very, very fond of Italian food. I find it easy to create and has such wonderful flavors. One dish I do not make very frequently is stuffed shells and I'm not sure why. I can recall growing up we had these at least once a month but then once those teen years hit my mom stopped making them.They are not hard at all to make and oh.so.good. I did look up a recipe to follow this time around but normally I make my ricotta my way, stuff, cover with sauce and bake. The whole family asked why I was not making them more. Umm, yeah, good question.
* Exported from MasterCook *
Italian Stuffed Shells
Recipe By: Beverly Austin
Serving Size : 8
Categories: Main Meal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef, 95% lean
1/2 cup onion -- chopped
1 clove garlic -- minced
1 cup hot water
12 ounces tomato paste
1 tbl beef bouillon granules
1 1/2 teaspoons oregano -- dried
1 large egg -- beaten
2 cups cottage cheese 4%
8 ounces shredded reduced-fat mozzarella cheese
24 jumbo shell pasta
1/2 cup Parmesan cheese
- In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.
- Stir in water, tomato paste, bouillon and oregano; simmer, uncovered for 30 minutes.
- In a large bowl, combine the egg, cottage cheese, 1 cup mozzrella and Parmesan cheese.
- Stuff shells with cheese mixture.
- Arrange in a greased 3 qt baking dish. *
- Pour meat sauce over the shells.
- Cover and bake at 350 for 30 minutes.
- Uncover; sprinkle with remaining mozzarella cheese.
- Bake 5 more minutes or until cheese is melted.
Source:
"Taste of Home. com"
Copyright:
"2011"
Yield:
"8 "
- - - - - - - - - - - - - - - - - - -
Serving Ideas:
- Tossed Salad
- Warm Italian Bread
Post a Comment