Description
Mmmm good!
Ingredients
- 18 jumbo pasta shells
- 1 ½ pounds ground beef
- 2 tablespoons chopped onion
- 1 (12 ounce) can tomato paste
- 1 (14 ounce) can tomato sauce
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- 2 eggs
- 3 cups cottage cheese
- 1 (16 ounce) package shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 2 tablespoons dried parsley
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat an oven to 375 degrees F (190 degrees C). Fill a large pot with lightly-salted water and bring to a rolling boil; stir in the shell pasta and return to a boil. Cook the pasta uncovered
- stirring occasionally
- until the pasta has nearly cooked through but still very firm to the bite
- about 5 minutes. Drain well and rinse with cold water.
- While the shells are cooking
- heat a large skillet over medium-high heat; cook and stir the beef and onion in the hot skillet until the beef is crumbly
- evenly browned
- and no longer pink. Drain and discard any excess grease; stir in the tomato paste
- tomato sauce
- salt
- oregano
- and garlic powder. Bring to a simmer and cook for 5 minutes. Spread half of the sauce into a 9×13-inch baking dish.
- Beat the eggs in a mixing bowl. Stir in the cottage cheese
- 3/4 of the mozzarella cheese
- Parmesan cheese
- parsley
- salt
- and pepper. Spoon the cheese mixture into the shells and set them into the prepared baking dish. Once all the shells have been filled
- pour the remaining meat sauce over the shells and sprinkle with the remaining mozzarella cheese.
- Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly
- 25 to 30 minutes.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 6