Beefy Italian Stuffed Shells

Name: Beefy Italian Stuffed Shells
Total time: 45 min
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)

www.utahbeef.org

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.

View full recipe on www.utahbeef.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.utahbeef.org.

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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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