Mmmm good!

TRACI

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
6
Yield:
18 stuffed shells
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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 9x13-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.

Nutrition Facts

734 calories; protein 63.1g 126% DV; carbohydrates 41.7g 14% DV; fat 35g 54% DV; cholesterol 196.8mg 66% DV; sodium 2486.5mg 100% DV. Full Nutrition

Reviews (239)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/12/2009
This is a good, solid recipe. I made just a few minor changes: sauteed fresh garlic with the meat instead of using garlic powder, added a few extra seasonings, and cut the meat down to one pound. As always, I used a little Ziploc baggy with the corner cut out to pipe the filling into the shells. Hassle free! I prepared this early in the day, refrigerated, then baked for dinner. Turned out great. Thanks :) Read More
(141)

Most helpful critical review

Rating: 3 stars
05/08/2009
the recipe is solid but... the cottage cheese has got to go us ricotta Read More
(131)
317 Ratings
  • 5 star values: 216
  • 4 star values: 79
  • 3 star values: 11
  • 2 star values: 8
  • 1 star values: 3
Rating: 5 stars
05/12/2009
This is a good, solid recipe. I made just a few minor changes: sauteed fresh garlic with the meat instead of using garlic powder, added a few extra seasonings, and cut the meat down to one pound. As always, I used a little Ziploc baggy with the corner cut out to pipe the filling into the shells. Hassle free! I prepared this early in the day, refrigerated, then baked for dinner. Turned out great. Thanks :) Read More
(141)
Rating: 3 stars
05/08/2009
the recipe is solid but... the cottage cheese has got to go us ricotta Read More
(131)
Rating: 5 stars
01/15/2010
This was great! I used 1lb Italian Sausage instead of ground beef and ricotta instead of cottage cheese. I also just used a jar of spaghetti sauce because I had it on hand. Everything turned out AMAZING! Thank you so much for this recipe I will be making it again! Read More
(52)
Advertisement
Rating: 2 stars
02/29/2016
I used ricotta cheese to replace the cottage cheese. I suggest you use jarred spaghetti sauce and not tomato sauce. Lastly, a quick tip I suggest to all even professional chefs, do NOT par boil your pasta first. If you are making this or manicotti, it is easier to stuff if you do it raw, then add a little watered down sauce to the bottom of the dish and seal it with tin foil. This will a help it cook in much better stuff than boiling water. You can also substitute wine to dilute your sauce. Read More
(47)
Rating: 5 stars
06/22/2012
Absolutely LOVED, LOVED, LOVED this recipe! I made it for my family last night for the very first time - what can I say, it'll definitely be added to the rotation on cooler days! The only things I did differently was substitute spaghetti sauce for the tomato paste and sauce, in addition to substituting ricotta cheese for the cottage cheese. Piping the cheese mixture into the shells by using a baggie with the corner cut off was a brilliant suggestion. Read More
(24)
Rating: 5 stars
08/24/2012
I didn't follow this recipe to exact I did my own version. I didn't use jumbo shells I used smaller sized shells. I didn't stuff the shells with any cheese. I layered the ground beef at the bottom of the pan and then cheese and then the shells and topped it off with more of the sauce with the ground beef and some mozzarella cheese. Read More
(15)
Advertisement
Rating: 5 stars
04/19/2011
This is just what I was looking for in stuffed shells! I love that it uses cottage cheese - healthier! Everyone loved it. It's a keeper! Thanks for posting this recipe. Read More
(15)
Rating: 5 stars
04/16/2016
This was delicious and I will definitely make it again! Something I did to make it easier on me, I stuffed the UNCOOKED shells and placed them on top of the sauce mixture stuffed to overflowing with the cheese mixture, put the 2nd half of the sauce layer on top of that. Then I poured 1 cup of water over the top of the sauce and added the cheese last. I covered tightly with foil and cooked for an hour and then turned off the oven and let it sit in the oven for 10 min afterwards. The shells were cooked perfectly and I didn't have an extra pot to clean! I did make this with 24 jumbo shells in a 13x9. Read More
(14)
Rating: 4 stars
01/18/2011
Good basic recipe. I used ricotta instead of cottage cheese. Also used Kraft Italian blend cheese instead of mozzerella. Used a can of tomato sauce, can of diced tomatoes with sauteed onions and garlic with ground beef. Put all into blender to make an awesome meat sauce. Hubby loved it. We'll be having leftovers for lunch. Read More
(13)