Friday, May 27, 2011

Stuffed Shells; 2 ways!

My husband and daughter can't have dairy, so when I make stuffed shells I make a batch with meat, and a batch with cheese. They're equally good, no one can pick which is their favorite.

Stuffed Shells, 2 ways

Meat filling

2 tbsps olive oil
1 lb ground beef (or turkey)
1 cup red wine
Salt / pepper
1 tsp minced garlic
½ cup minced parsley
½ cup parmesan cheese
1 egg

Place olive oil in a large skillet; turn the heat to medium. Add the meat and cook, stirring and breaking up lumps, until the meat loses its color.
Add the wine, salt, and pepper, then turn the heat to very low. Cook, stirring occasionally and adding more liquid if needed until the meat is very tender and the sauce is thickened, about 45 minutes.
Add the garlic and cook another 5 minutes. Cool, then stir in the parsley, parmesan and egg. If the mixture is too liquidy, stir in some bread crumbs. 

Cheese Filling
1 cup small curd cottage cheese
1 cup cream cheese
6 ounces mozzarella cheese, shredded (you'll need another 6oz later)
1/4 cup grated Parmesan cheese
1 eggs, lightly beaten
2 cloves garlic, minced
1 small onion, minced
½ tbsp butter
1 bag spinach, steamed, drained and chopped

Lightly saute the spinach with the garlic, onion and butter.
Mix together cottage cheese, cream cheese, ½ of the mozzarella cheese, Parmesan cheese, eggs, and spinach mixture.

Preparing the shells
1 (8oz) package jumbo pasta shells
1 (26 ounce) jar spaghetti sauce

Boil the shells in water according to the box. Drain and rinse with cool water. Stuff the shells with fillings. Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining mozzarella cheese.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

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