Italian Stuffed Shells

Directions

• Bring a large pot of salted water to a boil, then add the jumbo shells. Boil for about 12 minutes or until al dente. Drain and then add a large drizzle of olive oil over the shells and toss together. Set aside.
• In a large skillet over medium high heat, drizzle a bit of olive oil in the pan. Add the 1 lb of ground beef and cook all the way through. Drain any excess grease. Add 1 Tablespoon minced garlic.
• Turn heat to low, then pour in the jar of spaghetti sauce plus a large pinch of salt and pepper. Stir together and heat on low while you mix the filling.
• In a large bowl, add the 3 cups (24 oz) Hiland Dairy Cottage Cheese, 1 egg, ¼ cup parmesan cheese, ½ cup shredded mozzarella cheese, 1 Tablespoon parsley, ½ teaspoon Garlic Powder, ½ teaspoon Oregano, 1 Tablespoon Basil and a large pinch of salt and pepper. Mix everything together until well combined. Set aside.
• Preheat the oven to 375 degrees. Spray a 9×13 baking dish or casserole dish with nonstick spray.
• Assemble: Spread half of the ground beef mixture on the bottom of the baking dish, Next, spoon about a Tablespoon of the cottage cheese mixture into the shell and place into the dish. Repeat with the remaining shells and line them together tightly in the baking dish.
• Spoon the remaining ground beef mixture on top of the filled shells. Then sprinkle the remaining 1 cup of shredded mozzarella over top of the entire dish.
• Cover loosely with foil and then bake for 20 minutes. Remove foil and bake for another 10 minutes.
• Remove from the oven and let sit for about 5 minutes before serving.