Jumbo Stuffed Shells

So before I begin this recipe I feel the need to share some info with you guys that can be changed.

I used ground beef, but it can be substituted with turkey or sausage.

For the sauce I used Ragu, because it's what I had on hand. Feel free to use any pasta sauce you have at home or even homemade.

The cottage cheese can also be substituted with Ricotta.

I don't usually measure so I tried my best to measure everything out with this recipe, some ingredients can vary in amounts depending on your preferences. I will let you know which ones further into the recipe.

This recipe yields 4 servings for four VERY hungry people. Simply, cut the recipe in half if you need to make less servings. This recipe might have many steps, but don't let that discourage you from trying it. 

One quick tip: when adding foil in the end, add a light sprinkle of cooking spray to prevent the cheese from sticking to it.

Ingredients:

• Jumbo Shell Pasta-12 oz. box (I only used about 30 shells from it)
• Pasta Sauce- 1 can or jar (3-4 cups if homemade)
• Ground beef- 1.5 lbs
• Mozzarella - 2 cups
• Cottage Cheese - 2 cups
• Zucchini(shredded)- 1 cup
• Carrot(shredded)- 1 cup
• Dried Oregano(pinch), Dried Parsley(1/2 tbsp), Dried Basil(pinch), Onion Powder(1 tsp), Italian Seasoning(1 tbsp), Garlic Powder(1tbsp), Salt & Pepper to taste.
• Parmesan Cheese(optional)
• Save about a cup of your pasta water once the pasta is cooked. This may or may not be used later.

Meat and Veggies Stuffed Shells

Put salted water to boil in large pot. Once, it boils add shells and only cook them for about half the cooking time. (Check your box for instructions on how to cook.)

In a different medium sized pan add the ground beef. Add Oregano, Parsley, Basil, Onion pwdr, Italian Seas., Garlic Pwdr, and salt and pepper. Cook until meat is browned. Set aside and let cool. (In this picture I'm demonstrating what a tablespoon to me would look like, use a measuring spoon for more precise measuring)

In a large bowl, shred carrot and zucchini until they yield a cup each. Add cooled meat, cottage cheese, 1 cup of mozzarella (the other cup will be used later), 1/4 cup of pasta sauce (This can vary. If you want it creamier add more cottage cheese. If you want it saucier, add more sauce). Mix until mixture is combined. Set aside.

Add some sauce to the bottom of a 9x13 baking dish (Again this can vary depending on how many shells you are making.) Stuff shells with a spoonful of the meat mixture and assemble into baking dish.

Once your baking dish is filled with shells, top them with remaining sauce (Add pasta water if needed, because all shells must be covered in sauce in order to cook, just don't drown them in it!)

Spread remaining cup of mozzarella cheese evenly over all the shells. Add parmesan cheese as desired. Cover with foil and bake at 375 degrees for 30 minutes or until it's all bubbly. Remove foil and cook for an additional 10 minutes or until cheese is bubbly and slightly golden brown. Serve along with a chef's salad and/or garlic bread.

Remember: I appreciate the feedback and would really like to know if you tried it and what you thought about it. Send me pics as well! Thanks for stopping by!

-mari