Beefy Italian Stuffed Shells

Courtesy of The Beef Checkoff

Servings: 4
Prep Time: 15 Min.
Cook Time: 25 Min

* 12 oz. cooked beef pot roast or brisket
* 20 uncooked jumbo pasta shells (about 8-oz.)

Filling:
* 1 c. lowfat cottage cheese
* 3/4 c. grated parmesan cheese, divided
* 1 large egg, slightly beaten
* 1 Tbsp. chopped fresh parsley or 2 tsp. dried parsley leaves
* 2 cloves garlic, minced

Sauce:
* 1 jar (24 oz.) pasta sauce
* salt and pepper (optional)
* chopped fresh basil (optional)

1. Preheat oven to 375°F. Prepare pasta shells according to pkg. directions; drain. Set aside. Shred beef pot roast with two forks.
2. Meanwhile, combine pot roast, cottage cheese, 1/2 c. Parmesan cheese, egg, parsley and garlic in large bowl.
3. Fill shells evenly with beef mixture. Spread 1 c. pasta sauce on bottom of 11X7-in. glass baking dish. Arrange shells in dish; top with remaining sauce.
3. Cover with aluminum foil. Bake in 375°F oven 20 min. Remove foil; sprinkle with remaining 1/4 c. cheese. Bake, uncovered, 5-8 min. or until cheese is slightly browned and sauce is bubbly. Season with salt and pepper, if desired. Garnish with basil, if desired.

* Recipe Courtesy of The Beef Checkoff

Calories: 364;   Total Fat: 13g;   Saturated Fat: 5g;   Cholesterol: 119mg;   Total Carbs: 20g;   Fiber: 4g;   Protein: 40g;   Sodium: 1168mg;