Ingredients
Scale
- 18 jumbo pasta shells
- 1 ½ pounds ground beef
- 2 tablespoons chopped onion
- 1 (12 ounce) can tomato paste
- 1 (14 ounce) can tomato sauce
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- 2 eggs
- 3 cups cottage cheese
- 1 (16 ounce) package shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 2 tablespoons dried parsley
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Boil the pasta shells for 5 minutes in salted water, then drain and rinse with cold water.
- Cook ground beef and onion in a skillet until browned. Drain excess grease.
- Add tomato paste, tomato sauce, salt, oregano, and garlic powder to the beef. Simmer for 5 minutes.
- Spread half the sauce in a 9×13-inch baking dish.
- Mix eggs, cottage cheese, 3/4 of the mozzarella, Parmesan, parsley, salt, and pepper in a bowl.
- Fill the shells with the cheese mixture and place them in the baking dish.
- Pour the remaining sauce over the shells and sprinkle with the rest of the mozzarella.
- Bake for 25-30 minutes until cheese is bubbly and shells are heated through.
Notes
- Boil the shells al dente to prevent them from becoming too soft.
- Rinse the shells with cold water to stop cooking and prevent sticking.
- Use a spoon or piping bag to fill the shells easily.
- Let the dish cool slightly before serving for easier handling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 3 shells
- Calories: 420
- Sugar: 6g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg