BEEFY ITALIAN STUFFED SHELLS

Beefy Italian Stuffed Shells --
 
  • Total Recipe Time: 40 to 45 minutes
  • Makes 4 servings

INGREDIENTS

  1. 12 ounces cooked beef pot roast or brisket
  2. 20 uncooked jumbo pasta shells (about 8 ounces)
Filling:
  1. 1 cup lowfat cottage cheese
  2. 3/4 cup grated Parmesan cheese, divided
  3. 1 large egg, slightly beaten
  4. 1 tablespoon chopped fresh parsley or 2 teaspoons dried parsley leaves
  5. 2 cloves garlic, minced
Sauce:
  1. 1 jar (24 ounces) pasta sauce
  2. Salt and pepper (optional)
  3. Chopped fresh basil (optional)

INSTRUCTIONS FOR BEEFY ITALIAN STUFFED SHELLS

  1. Preheat oven to 375°F. Prepare pasta shells according to package directions; drain. Set aside. Shred beef pot roast with two forks.
  2. Meanwhile, combine pot roast, cottage cheese, 1/2 cup Parmesan cheese, egg, parsley and garlic in large bowl. 
  3. Fill shells evenly with beef mixture. Spread 1 cup pasta sauce on bottom of 11 X 7-inch glass baking dish. Arrange shells in dish; top with remaining sauce.  
  4. Cover with aluminum foil. Bake in 375°F oven 20 minutes or until   Remove foil; sprinkle with remaining 1/4 cup cheese. Bake, uncovered, 5 to 8 minutes or until cheese is slightly browned and sauce is bubbly. Season with salt and pepper, if desired. Garnish with basil, if desired.
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