Lasagna Stuffed Shells
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
46
Spice
58
Sweetness
55
Sourness
46
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
680 g
Ground Beef2 tbsps
Onion (chopped)340 g
Tomato Paste (can)400 g
Tomato Sauce (can)1 tsp
Salt1 tsp
Oregano (dried)1 tsp
Garlic Powder2
Eggs3 cups
Cottage Cheese1 cup
Grated Parmesan Cheese2 tbsps
Dried Parsley1 tsp
Ground Black PepperDirections:
1
Preheat an oven to 375 degrees F (190 degrees C)
2
Fill a large pot with lightly-salted water and bring to a rolling boil; stir in the shell pasta and return to a boil
3
Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through but still very firm to the bite, about 5 minutes
4
Drain well and rinse with cold water
5
While the shells are cooking, heat a large skillet over medium-high heat; cook and stir the beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink
6
Drain and discard any excess grease; stir in the tomato paste, tomato sauce, salt, oregano, and garlic powder
7
Bring to a simmer and cook for 5 minutes
8
Spread half of the sauce into a 9x13-inch baking dish
9
Beat the eggs in a mixing bowl
10
Stir in the cottage cheese, 3/4 of the mozzarella cheese, Parmesan cheese, parsley, salt, and pepper
11
Spoon the cheese mixture into the shells and set them into the prepared baking dish
12
Once all the shells have been filled, pour the remaining meat sauce over the shells and sprinkle with the remaining mozzarella cheese
13
Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes