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My review
Lasagna Stuffed Shells
13
TRACI
"Mmmm good!"
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Ingredients
45 m servings 734Original recipe yields 6 servings (18 stuffed shells)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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 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.
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Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
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Most helpful positive review
5/10/2009
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...
Most helpful critical review
5/7/2009
the recipe is solid but... the cottage cheese has got to go us ricotta
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5/10/2009
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...
5/7/2009
the recipe is solid but... the cottage cheese has got to go us ricotta
2/23/2016
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 ...
6/22/2012
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 thin...
8/23/2012
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 bo...
4/16/2011
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.
1/15/2011
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 an...
3/30/2011
LET ME START BY SAYING THIS IS A REALLY GREAT IDEA. IT'S ALSO SUMTHEN THE KIDS COULD HELP WITH. I ALSO MADE SOME CHANGES BY USING RICOTTA AND ADDING SHRIMP TO THE DISH. ALL I HAVE SAY IS THAT IT...
1/21/2011
I liked this recipe, but it needed just a little more sauce. The sauce itself needed more kick....kind of plain