Lasagna Stuffed Shells

READY IN: 45mins


  • 18 jumbo pasta
  • 1 12 lbsground beef
  • 2tablespoons chopped onions
  • 12ouncestomato paste
  • 14ouncestomato sauce
  • 12 teaspoonsalt
  • 12 teaspoondried oregano
  • 12 teaspoongarlic powder
  • 2eggs
  • 3cupscottage cheese
  • 16ounces shredded mozzarella cheese, divided
  • 12 cup grated parmesan cheese
  • 2tablespoonsdried parsley
  • 1teaspoonsalt
  • 12 teaspoonground black pepper

    Serving Size: 1 (448) g

    Servings Per Recipe:5

    Calories: 841.1

    Calories from Fat 462 g 55 %

    Total Fat 51.4 g 79 %

    Saturated Fat 24.6 g 122 %

    Cholesterol 268.9 mg 89 %

    Sodium 2961.4 mg 123 %

    Total Carbohydrate25.2 g 8 %

    Dietary Fiber 4.4 g 17 %

    Sugars 16.4 g 65 %

    Protein 70.1 g 140 %


  • Preheat oven to 375.Fill a large pot with lightly salted water and bring to a rolling boil.Stir in the shell pasta and return to boil.Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through but still very firm to the bite, about 5 minutes.Drain well and rinse with cold water.
  • 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.Drain and discard any excess grease.Stir in the tomato paste, tomato sauce, salt, oregano, and garlic powder.Bring to a simmer and cook for 5 minutes.Spread half of the sauce into a 9×13 inch baking dish.
  • Beat the eggs in a mixing bowl.Stir in the cottage cheese, 3/4 cup of the mozzarella cheese, Parmesan cheese, parsley, salt, and pepper.Spoon the cheese mixture into the shells and set them into the prepared baking dish.Once all the shells have been filled, pour the remaining meat sauce over the shells and sprinkle with the remaining mozzarella cheese.
  • 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.
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