Patty’s Stuffed Shells
Bernadette Corley Troge
Ingredients
1 (12 oz) pkg large jumbo shells cooked enough to stuff
1 big jar of Prego (Look on the bottom shelf in store 48 or 64 oz. Sorry its automatic now.)
1.5 lbs ground beef and 1 large chopped onion, browned together and drained
Add to:
12 oz cottage cheese
1/2 lbs shredded mozzarella (More is ok if grating from a block)
1 TB Italian Seasoning
1 minced fresh garlic or 1 tsp dried minced garlic
Mix well together.
Directions
Stuff each shell so it is full but closed with meet mixture. Lay seam down in a 9×13 pan with the bottom covered thinly with sauce. After shells are all added to the pan cover shells with the remainder of the sauce. Sprinkle with grated Parmesan.
Bake uncovered for 45 minutes at 350 degrees. Cook 15 minutes longer if you pulled made ahead and the pan is cold.
*Note: You can make this ahead and pop it in the oven, so your spending time with your friends and family not the stove.
This is great for large family gatherings. Make it earlier in the week and refrigerate. Also freezes well. Just remember to pull off the wax paper/plastic wrap before recovering with foil while bringing it to temp. Some well intended person may put the pan in the oven, when it comes to temp, and you’ll end up with a melted mess.
Bernadette Corley Troge is from Facilities & Operations Management.