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Beef and Cheese Shells

This recipe was in a church cookbook my sister-in-law gave me after I got married. I make this casserole for new moms just home from the hospital and it's always well received—Cindy Vanderweele, Sheboygan, Wisconsin
  • Total Time
    Prep: 25 min. Bake: 30 min.
  • Makes
    7-9 servings

Ingredients

  • 1 pound ground beef, cooked and drained
  • 2 cups small-curd cottage cheese
  • 2 cups shredded mozzarella cheese
  • 1 large egg, beaten
  • 2 tablespoons dried parsley flakes
  • 1 tablespoon dried minced onion
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 28 jumbo pasta shells, cooked and drained
  • 2 cups spaghetti sauce
  • Grated Parmesan cheese

Directions

  • In a large bowl, combine the first eight ingredients. Stuff into pasta shells; arrange in a greased 13x9-in. baking dish. Top with spaghetti sauce. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with Parmesan cheese.
To prevent cooked jumbo pasta shells from tearing, carefully remove them from the boiling water with a tong. Pour out any water inside shells. Drain on lightly greased waxed paper.

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