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Enjoy this recipe from 103 Pot Pies & Casseroles.
Submitted by: Melanie McNew from Cameron, MO
1 lb. ground chuck
1 c. onion, chopped
1 clove garlic, minced
2 c. hot water
12 oz. can tomato paste
1 T. beef bouillon granules
1-1/2 t. dried oregano
16 oz. container cottage cheese
8 oz. pkg. shredded mozzarella
1/2 c. grated Parmesan cheese
1 egg, beaten
24 jumbo pasta shells, cooked
Cook beef, onion and garlic in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink, drain, Stir in water, tomato paste, bouillon granules and oregano; simmer over medium-high heat, about 30 minutes. Stir together cottage cheese, one cup mozzarella, parmesan cheese and egg in a medium bowl; mix well. Stuff cooked shells with cheese mixture; arrange in a greased 13x9” baking pan. Pour beef mixture over shells. Cover and bake at 350 degrees for 40 to 45 minutes. Uncover and sprinkle with remaining mozzarella cheese. Bake 5 more minutes, or until cheese melts. Serves 6 to 8. | |
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Cook beef, onion and garlic in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink, drain, Stir in water, tomato paste, bouillon granules and oregano; simmer over medium-high heat, about 30 minutes. Stir together cottage cheese, one cup mozzarella, parmesan cheese and egg in a medium bowl; mix well. Stuff cooked shells with cheese mixture; arrange in a greased 13x9” baking pan. Pour beef mixture over shells. Cover and bake at 350 degrees for 40 to 45 minutes. Uncover and sprinkle with remaining mozzarella cheese. Bake 5 more minutes, or until cheese melts. Serves 6 to 8. |
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