STUFFED SHELLS WITHOUT RICOTTA OR COTTAGE CHEESE RECIPES

Name: I Hate Ricotta Meat & 2 Cheese Stuffed Shells
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 18 stuffed shells, 6 serving(s)
Ingredients: 1 lb ground beef; 1 large onion, diced; 1 garlic clove, chopped; 8 ounces mozzarella cheese, shredded; 1/2 cup Italian style breadcrumbs; 1/4 cup fresh parsley, chopped; 1 egg, beaten; 1 (26 ounce) jar of your favorite spaghetti sauce; 8 ounces tomato sauce; 1/2 cup parmesan cheese, grated; 18 jumbo pasta shells, cooked and drained; salt and pepper, to taste; 1/3 cup dry red wine

I HATE RICOTTA MEAT & 2 CHEESE STUFFED SHELLS RECIPE ...

I Hate Ricotta Meat & 2 Cheese Stuffed Shells Recipe ... image

My non-ricotta cheese-eating husband always raved about "the meat stuffed shells his mom used to make." His grandmother recently wrote to the TV guide (where this recipe originated) and they were kind enough to send back the recipe, dated September 13, 1976. I have to agree, these are delicious! Serve with a tossed salad and garlic bread. The prep time includes the pasta/beef cooking; the cook time is the baking time for the casserole.

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 18 stuffed shells, 6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb ground beef
1 large onion, diced
1 garlic clove, chopped
8 ounces mozzarella cheese, shredded
1/2 cup Italian style breadcrumbs
1/4 cup fresh parsley, chopped
1 egg, beaten
1 (26 ounce) jar of your favorite spaghetti sauce
8 ounces tomato sauce
1/2 cup parmesan cheese, grated
18 jumbo pasta shells, cooked and drained
salt and pepper, to taste
1/3 cup dry red wine

Steps:

Boil water for pasta.
Meanwhile, in a large skillet, brown ground beef, onion and garlic; drain and cool.
Cook pasta in water, drain.
Preheat oven to 400 degrees.
Meanwhile pasta is cooking, combine meat, mozzarella cheese, bread crumbs, egg and parsley; season with salt and pepper.
Mix spaghetti sauce with tomato sauce; cover bottom of a 13x9 casserole dish with 1/4 of the sauce.
Stuff cooked, drained shells with the meat mixture and place on top of sauce in dish in a row.
Add red wine to remaining sauce and mix well; cover shells with sauce and sprinkle with parmesan cheese.
Bake in oven for 20-25 minutes or until bubbly and browned.

Nutrition Facts : Calories 449.3, FatContent 25.4, SaturatedFatContent 11.7, CholesterolContent 121, SodiumContent 968, CarbohydrateContent 21.9, FiberContent 3.2, SugarContent 9.7, ProteinContent 30

SPINACH AND COTTAGE CHEESE STUFFED SHELLS (NO RICOTTA ...

Spinach and Cottage Cheese Stuffed Shells (No Ricotta ... image

I have made many stuffed shell recipes, and I always end up adding stuff, substituting stuff, or taking stuff out. We are a no-ricotta-for-me house, mostly (unless it's disguised), so I use all cottage cheese. So, here is my version of spinach and cheese stuffed shells. I think they taste very good. Thank you. ;)

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 20 shells, 5 serving(s)

Number Of Ingredients 13

Ingredients

20 jumbo pasta shells, cooked (about half of a 12 oz. box)
1 1/2 cups cottage cheese (I use 2%)
1 cup reduced-fat mozzarella cheese, shredded
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1 teaspoon italian seasoning
2 teaspoons garlic, minced (from a jar-I usually have them heaping, because I love garlic)
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 small onion, finely chopped
fresh ground pepper (about 1 teaspoon)
1 egg
3 cups spaghetti sauce, divided (I use Classico Tomato and Basil from Costco)
1/2 cup parmesan cheese, grated

Steps:

Preheat the oven to 350 degrees F.
In a large bowl, combine ingredients "cottage cheese" through "egg".
Pour half of the sauce in a 9x13 pan (I never measure the sauce, I just pour it from the jar). Fill the shells full with the cheese mixture, and place them into the pan with the sauce.
Drizzle the remaining sauce lightly over the top of the shells (or spoon sauce from the jar over the shells, like I do). Sprinkle with parmesan cheese.
Cover with foil and bake for 35 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 256.2, FatContent 10.7, SaturatedFatContent 4.5, CholesterolContent 60.5, SodiumContent 1419.1, CarbohydrateContent 22.7, FiberContent 2.5, SugarContent 14.5, ProteinContent 18.3

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