Italian Stuffed Shells

Flora's Stuffed Shells

Ingredients

• 1 pound ground beef
• 1 cup chopped onion
• 1 garlic clove, minced
• 1 lg jar of spaghetti sauce
  
• 1 tsp of rosemary, oregano, basil (optional) I like to use fresh herbs
• 1-1/2 teaspoons Italian Seasoning
  
• 1 egg, lightly beaten
• 2 cups (16 ounces each) 4% cottage cheese or ricotta cheese
  
• 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 24 jumbo shell noodles, cooked and drained

Directions

• In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and fresh spices; simmer, uncovered, for 30 minutes.
• Meanwhile, in a large bowl, combine the egg, cottage cheese, 1 cup mozzarella, Italian seasoning and Parmesan cheese. Stuff shells with cheese mixture.
• Arrange in a greased 3-qt. baking dish. Pour meat sauce over shells. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Yield: 6-8 servings.

Frozen Meal Prep:

Thaw pan of shells. Pour 1 cup of water around the edge. Cover and bake for 30 minutes. Uncover and bake for 5 more minutes (or until pasta is soft)