Lasagna Stuffed Shells

Recipe View 2 mins Preheat the oven to 375 degrees F (190 degrees C). (5 minutes)

Recipe View 5 mins Bring a large pot of lightly salted water to a rolling boil. Add pasta shells and cook until al dente, about 5 minutes. Drain well and rinse with cold water to prevent sticking. (10 minutes)

Recipe View 5 mins While the shells are cooking, heat a large skillet over medium-high heat. Add ground beef and chopped onion and cook until the beef is browned and crumbly, and the onion is translucent. Drain off any excess grease. (10 minutes)

Recipe View 5 mins Stir in tomato paste, tomato sauce, 0.5 teaspoon salt, oregano, and garlic powder. Bring to a simmer and cook for 5 minutes to allow the flavors to meld. (7 minutes)

Recipe View 30 mins Spread half of the sauce evenly into a 9x13-inch baking dish. (2 minutes)

Recipe View In a large bowl, beat the eggs until smooth. Stir in cottage cheese, 3/4 of the mozzarella cheese, Parmesan cheese, parsley, 1 teaspoon salt, and black pepper. Mix well to combine all ingredients. (5 minutes)

Recipe View Spoon the cheese mixture generously into each cooked pasta shell and arrange them in the prepared baking dish. (15 minutes)

Recipe View Pour the remaining sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese. (3 minutes)

Recipe View Bake in the preheated oven for 25 to 30 minutes, or until the shells are heated through, the sauce is bubbly, and the cheese is melted and lightly golden. (30 minutes)

Recipe View Let stand for 5-10 minutes before serving. (10 minutes)