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 pasta shells until nearly cooked, then drain and rinse.
- Cook beef and onion until browned, then stir in tomato paste, tomato sauce, salt, oregano, and garlic powder. 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 cooked shells with cheese mixture and place in the baking dish.
- Pour remaining sauce over shells and top with remaining mozzarella.
- Bake for 25 to 30 minutes until cheese is bubbly.
Notes
- Prepare shells up to a day in advance and refrigerate before baking.
- Do not overcook shells initially—they should be firm.
- Serve 2-3 shells per person.
- Cover with foil if shells dry out during baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 3 shells
- Calories: 480
- Sugar: 6g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 135mg