Ingredients Jump to Instructions ↓

  1. 28 uncooked jumbo pasta shells

  2. 1 pound ground beef

  3. 1/2 cup chopped onion

  4. 1 garlic clove, minced

  5. 2 (15 ounce) cans tomato sauce

  6. 1 (28 ounce) can Italian-style diced tomatoes, well drained

  7. 1 1/2 teaspoons dried oregano, divided

  8. 1/2 teaspoon dried basil

  9. 2 eggs, lightly beaten

  10. 3 cups small curd cottage cheese

  11. 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry

  12. 2 cups shredded mozzarella cheese

  13. 1/2 cup grated Parmesan cheese

  14. 1/2 teaspoon seasoned salt

Instructions Jump to Ingredients ↑

  1. Cook pasta shells according to package directions. Meanwhile, in a skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, tomatoes, 1/2 teaspoon oregano and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.

  2. In a large bowl, combine the eggs, cottage cheese, spinach, mozzarella cheese, Parmesan cheese, seasoned salt and remaining oregano. Drain pasta shells; cool slightly. Stuff with cheese mixture.

  3. Spread 1 cup of meat sauce into each of two greased 11-in. x 7-in. x 2-in. baking dishes; arrange shells over sauce in a single layer. Pour remaining meat sauce over the shells. Cover and bake at 350 degrees F for 40-50 minutes or until a thermometer reads 160 degrees F.


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