beefy italian stuffed shells
These stuffed shells can also be made with New Mexican Red Chile and you have Mexican Stuffed Shells.
- 12 ounces cooked beef pot roast or brisket
- 20 uncooked jumbo pasta shells (about 8 ounces)
- 1 jar (24 ounces) pasta sauce
- salt & pepper to taste
- chopped fresh basil (optional)
- 1 cup low fat cottage cheese
- 3/4 cup grated Parmesan cheese, divided
- 1 large egg, beaten
- 1 tablespoon chopped fresh parsley or teaspoons dried parsley
- 3 cloves garlic, minced
Preheat oven to 375°F. Prepare pasta shells according to package directions; drain. Set aside. Shred beef pot roast with two forks.
Meanwhile, combine pot roast, cottage cheese, 1/2 cup Parmesan cheese, egg, parsley and garlic in large bowl.
Fill shells evenly with beef mixture. Spread 1 cup pasta sauce on bottom of 11 X 7-inch glass baking dish. Arrange shells in dish; top with remaining sauce.
Cover with aluminum foil. Bake in 375°F oven 20 minutes or until Remove foil; sprinkle with remaining 1/4 cup cheese. Bake, uncovered, 5 to 8 minutes or until cheese is slightly browned and sauce is bubbly. Season with salt and pepper, if desired. Garnish with basil, if desired.
Nutrition information per serving, using beef pot roast: 364 calories; 13 g fat (5 g saturated fat; 5 g monounsaturated fat); 119 mg cholesterol; 1168 mg sodium; 20 g carbohydrate; 4.0 g fiber; 40 g protein; 3.1 mg niacin; 0.3 mg vitamin B6; 3.4 mcg vitamin B12; 4.2 mg iron; 37.3 mcg selenium; 6.4 mg zinc; 131.0 mg choline.
This recipe is an excellent source of protein, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber, niacin and vitamin B6.