Stuffed Lasagna Shells.

megaritta.'s Note:

Lasagna in shell form!

• Total Time: 1 mins
• Prep Time: 0 mins
• Cook Time: 1 mins

Ingredients:

Servings: 4

• 1 lb ground beef
• 3 garlic cloves
• 1 yellow onion (about half)
• 1 tablespoon parsley
• 1 tablespoon oregano
• 1 tablespoon basil
• 1 (14 ounce) can chopped tomatoes
• 2 (6 ounce) cans tomato paste
• 1 (8 ounce) can tomato sauce
• ¼ cup red wine
• 1 (16 ounce) container cottage cheese
• ½ cup parmesan cheese (I always use fresh)
• 1 lb mozzarella cheese , dived
• 1 (12 ounce) box jumbo pasta shells

Directions:

1. 1. Brown beef, onions, garlic in olive oil, drain.
2. 2. Add in parsley, oregano, basil, chopped tomatoes, tomato sauce, tomato paste, and wine. Simmer for one hour.
3. 3. In separate bowl, mix together parmesan, HALF of the mozzarella, and cottage cheese, set aside in fridge.
4. 4. Boil jumbo shells. CAREFUL, they break easily, before and after boiling. Drain and let cool enough that you can work with them.
5. 5. Spray baking dish with non-stick cooking spray.
6. 6. Stuff shells with cheese mixture, and place them in baking dish.
7. 7. After all the shells are stuffed and in the dish, spoon the sauce over the top of the shells.
8. 8. Top with remaining mozzarella cheese, and bake at 375* until cheeses are all thoroughly melted.