Only place I ever found large shells was Vancouver, BC
Ingredients
1/2 cup onion, chopped
1/2 teaspoon garlic, minced
1/2 pound ground beef
1 15 oz. can tomato sauce
1 6 ounce can tomato paste
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
1 1/2 cups cottage cheese
1 large egg
1/4 cup Parmesan cheese
a2 tablespoons fresh parsley, minced
few grains ground nutmeg
4 ounces = 22 shells jumbo pasta shells
Directions
Heat a large skillet or saucepan over moderate heat. Add onion, garlic and meat. Cook 5 minutes, stirring with a spoon to break up the meat, until onion is soft and meat has lost its pink color. Pour off and discard any fat. Stir in tomato sauce, tomato paste, salt, oregano and pepper. Bring to a simmer; then turn heat low and cook about 15 minutes. Meanwhile, in a medium-sized bowl, mix cottage cheese, egg, parmesan cheese, parsley and nutmeg. Heat oven to 350 degrees. Spread 2 1/2 cups of the tomato sauce in a 11 3/4 x 7 1/2 x 1 3/4 inch baking dish. Using a spoon, fill each cooked shell with the cheese mixture and top with a spoonful of remaining sauce. Arrange stuffed shells on tomato sauce. Bake 25 - 30 minutes, until hot and bubbly. Makes 4 - 6 servings(using 18 shells) I use 22 shells, but I'm not sure exactly why.
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