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Italian Stuffed Shells

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Test Kitchen Approved
Total Time

Prep: 50 min. Bake: 35 min.

Makes

8 servings

A dear friend first brought over this stuffed shells recipe. Now I take it to other friends' homes and to potlucks, because it's always a big hit! —Beverly Austin, Fulton, Missouri
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Ingredients

  • 1 pound ground beef
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 2 cups hot water
  • 1 can (12 ounces) tomato paste
  • 1 tablespoon beef bouillon granules
  • 1-1/2 teaspoons dried oregano
  • 1 large egg, lightly beaten
  • 2 cups 4% cottage cheese
  • 2 cups shredded part-skim mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 24 jumbo pasta shells, cooked and drained

Directions

  1. In a large skillet, cook beef, onion and garlic over medium heat, crumbling beef, until meat is no longer pink; drain. Stir in water, tomato paste, bouillon and oregano. Reduce heat; simmer, uncovered, for 30 minutes.
  2. Meanwhile, combine egg, cottage cheese, 1 cup mozzarella and Parmesan cheese. Stuff shells with cheese mixture.
  3. Preheat oven to 350°. Arrange shells in a greased 13x9-in. or 3-qt. baking dish. Pour meat sauce over shells. Cover; bake 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes longer.

Can you freeze Italian Stuffed Shells?

After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°. Bake as directed, adding remaining 1 cup mozzarella after 30-40 minutes and increasing time as necessary for a thermometer inserted in center to read 165°.


Test Kitchen Tips
  • Get a nutritious boost by adding a 5-ounce package of chopped baby spinach to the cheese mixture.
  • The sweet aniselike flavor and bright color make basil a great garnish choice for this.

    • Nutrition Facts

    3 stuffed shells and sauce: 430 calories, 17g fat (8g saturated fat), 94mg cholesterol, 866mg sodium, 37g carbohydrate (9g sugars, 3g fiber), 32g protein.