STUFFED ITALIAN SHELLS

Stuffed Italian Shells image

Provided by Audrey Musick

Categories Beef

Time 1h15m

Number Of Ingredients 13

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1/2 box large pasta shells, cooked and drained
STUFFING:
8 oz ricotta cheese, low-fat
1 1/2 c shredded mozzarella cheese, low-fat
1/2 c kraft parmesan and romano cheese
1/2 c cottage cheese, lowfat
1 egg
SAUCE:
1 lb lean ground beef
2 tsp minced garlic
1 can(s) tomato sauce
1 small jar, ragu traditional-style spaghetti sauce
2 tsp italian seasoning

Steps:

1. Cook shells as directed on the back of the package and drain on a paper towel until needed.
2. In a large bowl, mix the cheeses and egg. Stuff the pasta sheels with the cheese mixture. (About 2 tablespoons of mixture per shell.)
3. Cook the ground beef and garlic until the meat is browned. Drain meat of excess fat thoroughly. Add the remaining sauce ingredients, cover and continue to simmer until the sauce has thickened.
4. Spray a 9" x 13" baking dish (or two smaller baking dishes if one dish is to be served later) with PAM, ladle one cup of the pasta sauce on the bottom of the dish(s). Arrange the stuffed shells side by side. Ladle the remaining sauce over the shells and bake in a preheated 350 degree oven for 45 minutes.