Italian Beef Stuffed Shells Marinara Recipe Photo - Diabetic Gourmet Magazine Recipes


  • 12 ounces cooked beef pot roast or brisket
  • 20 uncooked jumbo pasta shells (about 8 ounces)


  • 1 cup lowfat cottage cheese
  • 3/4 cup grated Parmesan cheese, divided
  • 1 large egg, slightly beaten
  • 1 tablespoon chopped fresh parsley or 2 teaspoons dried parsley leaves
  • 2 cloves garlic, minced


  • 1 jar (24 ounces) pasta sauce
  • Salt and pepper (optional)
  • Chopped fresh basil (optional)


  1. Preheat oven to 375F. Prepare pasta shells according to package directions; drain. Set aside. Shred beef pot roast with two forks.
  2. Meanwhile, combine pot roast, cottage cheese, 1/2 cup Parmesan cheese, egg, parsley and garlic in large bowl.
  3. Fill shells evenly with beef mixture. Spread 1 cup pasta sauce on bottom of 11 X 7-inch glass baking dish. Arrange shells in dish; top with remaining sauce.
  4. Cover with aluminum foil.
  5. Bake in 375F oven 20 minutes or until heated through.
  6. Remove foil; sprinkle with remaining 1/4 cup cheese.
  7. Bake, uncovered, 5 to 8 minutes or until cheese is slightly browned and sauce is bubbly.
  8. Season with salt and pepper, if desired. Garnish with basil, if desired.

Recipe Yield: Makes 4 servings

Nutritional Information Per Serving:

Calories: 364
Fat: 13 grams
Saturated Fat: 5 grams
Fiber: 4 grams
Sodium: 238 milligrams
Cholesterol: 119 milligrams
Protein: 40 grams
Carbohydrates: 20 grams

Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.