Name: Leftover Roast – Italian Stuffed Shells
Yield: 4
Ingredients: 12 oz Cooked Roast or Brisket; 20 Jumbo pasta shells, uncooked; 1 cup Cottage cheese, lowfat; ¾ cup Parmesan cheese, grated & divided; 1 Large egg, slightly beaten; 1 tbsp Fresh parsley, chopped OR; 2 tsp Dried parsley; 2 tsp Garlic, minced; 24 oz Pasta sauce; Chopped basil

Leftover Roast – Italian Stuffed Shells

CategoryBEEFDifficultyBeginner

Yields4 Servings

Total Time44 mins

12 oz Cooked Roast or Brisket

20 Jumbo pasta shells, uncooked

For the Filling

1 cup Cottage cheese, lowfat

¾ cup Parmesan cheese, grated & divided

1 Large egg, slightly beaten

1 tbsp Fresh parsley, chopped OR

2 tsp Dried parsley

2 tsp Garlic, minced

24 oz Pasta sauce

Garnish (optional)

Chopped basil

Preheat oven to 375°F. Prepare pasta shells according to package directions; drain. Set aside. Shred beef Pot Roast with two forks.

Meanwhile, combine shredded beef, cottage cheese, 1/2 cup Parmesan cheese, egg, parsley and garlic in large bowl.

Fill shells evenly with beef mixture. Spread 1 cup pasta sauce on bottom of 11 X 7-inch glass baking dish. Arrange shells in dish; top with remaining sauce.

Cover with aluminum foil. Bake in 375°F oven 20 minutes. Remove foil; sprinkle with remaining 1/4 cup cheese. Bake, uncovered, 5 to 8 minutes or until cheese is slightly browned and sauce is bubbly. Season with salt and pepper, if desired. Garnish with basil, if desired.

Ingredients