Tuesday, May 1, 2012
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| Stuffed Shells II |
"Jumbo shells full of a aggregate of meat and cheese."
Ingredients :
- 1 (12 ounce) bundle jumbo pasta shells
- 3/4 pound lean ground beef
- 1 onion, chopped
- 1 (29 ounce) can diced tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (sixteen ounce) package deal cottage cheese
- 1/eight teaspoon minced garlic
- 2 teaspoons dried oregano
- 1/4 tablespoon dried basil
- salt to flavor
- ground black pepper to taste
- eight ounces shredded mozzarella cheese
Instructions :
| Prep : | Cook : 6M | Ready in : |
|---|
- Cook shell pasta in a big pot with boiling salted water until al dente. Drain well.
- In a huge skillet brown the ground beef and onions. Drain grease.
- In a large bowl add the chopped tomatoes, tomato sauce, and cottage cheese; stir well. Add basil, oregano, garlic, salt, and pepper to flavor. Stir until nicely mixed.
- In the bottom of a 2 quart baking dish, cowl with a half of of cup of tomato sauce mixture. Stuff shells with pork combination and area side by way of side in dish. Cover crammed shells with remaining tomato sauce and pinnacle with mozzarella cheese. Cover with aluminum foil.
- Bake at 350 levels F (one hundred seventy five stages C) for an hour. Allow to stand for 15 minutes and serve.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, prepare dinner it evenly, and make smooth-up easier.
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Videos For Stuffed Shells II :
What's Keto cooking today? Stuffed Shells part 2
Video Duration:06:41 Total Views: 391
