Try a New Recipe: Italian Stuffed Shells

Another good thing to do: Try a different recipe

Have you ever wanted to use those big jumbo pasta shells? This yummy recipe is a great "basic", one to try and then add some of your own delicious touches.  It is best baked in a Longaberger Woven Traditions 9" x 13" Baking Dish, of course.

Italian 3-Cheese Stuffed Shells
1 lb. ground chuck
1 c. onion, chopped
1 clove garlic, minced
2 c. hot water
12-oz. can tomato paste
1 T instant beef bouillon granules
1 1/2 t. dried oregano
16-oz. container cottage cheese
8-oz. pkg. shredded mozzarella cheese, divided
1/2 c. grated Parmesan cheese
1 egg, beaten
24 jumbo pasta shells, cooked

Cook beef, onion, and garlic in a large skillet until browned;  drain. Stir in water, tomato paste, bouillon granules, and oregano; simmer over medium heat about 30 minutes.


Stir together cottage cheese, one cup mozzarella, Parmesan cheese, and egg; mix well.  Stuff cooked shells with cheese mixture; arrange in a greased 9" x 13" baking dish.  


Pour beef mixture over shells.  Cover and bake at 350 degrees for 40-45 minutes.  Uncover and sprinkle with remaining mozzarella cheese.  Bake 5 more minutes or until cheese melts.  Serves 6-8.

We had this a month ago, and I froze some smaller portions.  I got one of those out to have for supper tonight, and it tasted as good as ever.  Filling those shells was fun!  I may try a mild sausage next time instead of the ground beef.  I hope you'll enjoy it too.

from Gooseberry Patch Family Favorite Recipes (2008)
recipe submitted by M. McNew from Missouri