Italian Stuffed Shells
Y’all... this recipe was sooo good! I love any kind of pasta dish! So it was no surprise that I fell in love with this dish first bite. I did make one change; instead of using 4% cottage cheese I used ricotta.
Again this recipe was found on taste of home. Thank you Beverly Austin from Missouri, for sharing!
Italian Stuffed Shells
Y’all... this recipe was sooo good! I love any kind of pasta dish! So it was no surprise that I fell in love with this dish first bite. I did make one change; instead of using 4% cottage cheese I used ricotta.
Again this recipe was found on taste of home. Thank you Beverly Austin from Missouri, for sharing!
Cooking Instructions
- 1
In a large skillet, cook beef, onion, garlic over medium heat, crumbling beef, until meat is no longer pink; drain.
- 2
On medium hear, stir in water, tomato paste, boullion and oregano. Reduce heat; simmer, uncovered for 30 minutes
- 3
Meanwhile, combine egg, ricotta cheese, 1 cup mozzarella and parmesan cheese. Stuff shells with cheese mixture. Arrange shells in a greased 13X9 qt baking dish.
- 4
Preheat oven to 350. Pour meat sauce over shells. Cover; bake for 30 minutes.
- 5
Uncover; sprinkle remaining mozzarella. Baked until cheese is melted, about 5 minutes.
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