Italian Stuffed Shells 6 to 8 servings

1 lb. ground beef 1 c. chopped onion 1 garlic clove, minced 2 c. hot water 12-oz. Can tomato paste 1 Tbsp. beef bouillon granules 1 1/2 t. oregano 16-oz. Carton cottage cheese 2 c. (8 oz.) shredded mozzarella cheese, divided 1/2 c. grated Parmesan cheese 1 egg, beaten 24 jumbo shell noodles, cooked and drained

In a large skillet, brown beef, onion and garlic; drain well. Stir in water, tomato paste, bouillon and oregano. Simmer, uncovered, about 30 minutes.

Meanwhile, in a medium bowl, combine cottage cheese, 1 c. mozzarella, Parmesan and egg; mix well. Stuff shells with cheese mixture; arrange in a 13x9x2-inch baking dish. Pour meat sauce over shells. Cover and bake at 350 for 30 minutes. Uncover, sprinkle with remaining mozzarella and bake 5 minutes longer or until cheese is melted.

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Contributed by: Edit

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