Recipe Instructions:
Ingredients
▢1 pound ground chuck
▢1 tablespoon olive oil
▢1 small yellow onion diced
▢1 garlic clove minced
▢26 ounces marinara sauce 1 jar
▢1 large egg lightly beaten
▢2 cups small curd cottage cheese 4% milk fat
▢2 cups shredded mozzarella cheese divided
▢¾ cup grated Parmesan cheese divided
▢20 jumbo pasta shells cooked to al dente, per package directions
▢Chopped fresh basil leaves for garnish
Instructions
Preheat oven to 350°F and spray a 9×13 inch (3 qt.) baking dish with nonstick spray; set aside.
Bring a pot of water on the stovetop to a boil. Cook the pasta shells to al dente. After cooking the pasta shells, drain and place them upside down on a baking sheet to dry.
20 jumbo pasta shells
In a large skillet, brown the beef on medium heat until cooked through and no pink remains. Drain off the rendered fat.
1 pound ground chuck
Reduce heat to medium-low. In the same skillet with the beef, heat the olive oil and add the onion. Cook until translucent, about 3 minutes. Add the garlic and cook 30 seconds more.
1 tablespoon olive oil,1 small yellow onion,1 garlic clove
Reduce heat to low and add the marinara sauce. Simmer uncovered for 30 minutes, stirring occasionally.
In a medium bowl, mix the egg, cottage cheese, 1 cup of mozzarella cheese, and ½ cup of parmesan cheese together.
1 large egg,2 cups small curd cottage cheese,2 cups shredded mozzarella cheese,¾ cup grated Parmesan cheese
Pour about three quarters of the meat sauce in the bottom of the prepared baking dish.
Stuff the shells with 1 rounded tablespoon of cheese mixture and arrange them on top of the meat sauce, open-side up. Spoon the remaining meat sauce in-between the shells but not directly on top of the shells.
Cover with aluminum foil and bake for 30 minutes. Remove the foil and sprinkle the remaining mozzarella and parmesan cheeses over the shells. Bake 5-7 minutes longer, or until the cheese is melted.
Garnish with fresh basil and serve!
Chopped fresh basil leaves for garnish
