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Beefy Italian Stuffed Shells

Beefy Italian Stuffed ShellsRecipe courtesy of The Beef Checkoff.

Recipe Ingredients:

12 ounces cooked beef pot roast or brisket
20 uncooked jumbo pasta shells (about 8 ounces)

Filling:
1 cup low-fat cottage cheese
3/4 cup freshly grated Parmesan cheese - divided use
1 large egg, slightly beaten
1 tablespoon chopped fresh flat-leaf parsley or 2 teaspoons dried parsley leaves
2 cloves garlic, minced

Sauce:
1 (24-ounce) jar pasta sauce
Salt and ground black pepper (optional)
Chopped fresh basil (optional)

Cooking Directions:

  1. Preheat oven to 375°F (190°C). Prepare pasta shells according to package directions; drain. Set aside.
  2. Shred beef pot roast with two forks.
  3. Meanwhile, combine pot roast, cottage cheese, 1/2 cups Parmesan cheese, egg, parsley and garlic in large bowl. Fill shells evenly with beef mixture.
  4. Spread 1 cup pasta sauce on bottom of an 11x7-inch glass baking dish.
  5. Arrange shells in dish; top with remaining sauce. Cover with aluminum foil.
  6. Bake in 375°F (190°C) oven 20 minutes. Remove foil; sprinkle with remaining 1/4 cup cheese.
  7. Bake, uncovered, 5 to 8 minutes or until cheese is slightly browned and sauce is bubbly.
  8. Season with salt and pepper, if desired. Garnish with basil, if desired.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 364; Total Fat: 13g; Saturated Fat: 5g; Cholesterol: 119mg; Total Carbs: 20g; Fiber: 4g; Protein: 40g; Sodium: 1168mg.

Recipe and photograph courtesy of The Beef Checkoff.