Beefy Italian Stuffed Shells
Courtesy of The Beef Checkoff 4 Servings • 15 Min. Prep Time • 25 Min Cook Time| Ingredients |
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| 12 oz. cooked beef pot roast or brisket |
| 20 uncooked jumbo pasta shells (about 8-oz.) |
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| 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 |
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| Sauce: |
| 1 jar (24 oz.) pasta sauce |
| salt and pepper (optional) |
| chopped fresh basil (optional) |
Directions:
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
Nutrition:
Calories: 364; Total Fat: 13g; Saturated Fat: 5g; Cholesterol: 119mg; Total Carbs: 20g; Fiber: 4g; Protein: 40g; Sodium: 1168mg;