So I found this recipe flipping through a magazine the first time my husband was deployed and ever since then it has become a huge hit no matter who I make it for. In fact my husband begs for this dish almost once a month. Okay so the picture truly does not give it credit. I forgot to take a picture the night I made it because we had a new military family come into Belgium & my husband is their sponsor (someone who shows them the ropes) so we had them over for dinner. It was crazy with all the babies running around so I just forgot. This is actually a picture of the leftover LOL! It still tasted just as amazing just looks not as great. Oh well just trust me its yummy and well worth the effort. I am going to use this sauce next time I make spaghetti.
* 1 pound ground beef
* 1 cup chopped onion
* 1 garlic clove, minced ( I use the kind that comes in a little jar already cut up)
* 2 cups hot water (add 3-4 cups if you use 2 cans of the tomato paste)
* 1 can (12 ounces) tomato paste ( use 2 cans trust me)
* 1 tablespoon beef bouillon granules
* 1-1/2 teaspoons dried oregano
* 1 egg, lightly beaten
* 2 cups 4% cottage cheese
* 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
* 1/2 cup grated Parmesan cheese
* 24 jumbo shell noodles, cooked and drained
* In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste, bouillon and oregano; simmer, uncovered, for 30 minutes.
* Meanwhile, in a large bowl, combine the egg, cottage cheese, 1 cup mozzarella and Parmesan cheese. Stuff shells with cheese mixture.
* Arrange in a greased 3-qt. baking dish. Pour meat sauce over shells. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 5 minutes longer or until cheese is melted.