STUFFED SHELLS WITH MEAT SAUCE

Stuffed Shells with Meat Sauce image

Even my "meat-and-potatoes" husband often requests these filling and flavorful shells. Chock-full of veggies and cheese, they make great cold-weather fare.

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

28 uncooked jumbo pasta shells
1 pound ground beef
1/2 cup chopped onion
1 garlic clove, minced
2 cans (15 ounces each) tomato sauce
1 can (28 ounces) Italian diced tomatoes, drained
1-1/2 teaspoons dried oregano, divided
1/2 teaspoon dried basil
2 large eggs, lightly beaten
3 cups 4% cottage cheese
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon seasoned salt

Steps:

Cook pasta shells according to package directions. Meanwhile, in a skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, tomatoes, 1/2 teaspoon oregano and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes., In a large bowl, combine the eggs, cottage cheese, spinach, mozzarella cheese, Parmesan cheese, seasoned salt and remaining oregano. Drain pasta shells; cool slightly. Stuff with cheese mixture., Spread 1 cup of meat sauce into each of 2 greased 11x7-in. baking dishes; arrange shells over sauce in a single layer. Pour remaining meat sauce over the shells. Cover and bake at 350° for 40-50 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 481 calories, Fat 18g fat (10g saturated fat), Cholesterol 125mg cholesterol, Sodium 1300mg sodium, Carbohydrate 42g carbohydrate (12g sugars, Fiber 3g fiber), Protein 36g protein.