Beefy Italian Stuffed Shells
Make the most of leftover beef Pot Roast or Brisket. Shred and combine with cheese, egg, parsley, and garlic, then stuff pasta and top with sauce. Get the recipe.
Ingredients
- 12 oz 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 teaspoons minced garlic
- 1 jar (24 ounces) pasta sauce
- Chopped fresh basil (optional)
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