Italian Beef Stuffed Shells Marinara

Ingredients

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

Filling:

• 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

Sauce:

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

Directions

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

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