Ingredients

12 ounces cooked beef Pot Roast or Brisket
20 uncooked jumbo pasta shells (about 8 ounces)

Filling:

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

Garnish:

Chopped fresh basil (optional)

Preparation

Step 1

Preheat oven to 375°F. Prepare pasta shells according to package directions; drain. Set aside. Shred beef Pot Roast with two forks.
Step 2

Meanwhile, combine shredded beef, cottage cheese, 1/2 cup Parmesan cheese, egg, parsley and garlic in large bowl.
Step 3

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.
Step 4

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.

Nutrition Information

Nutrition information per serving: 364 Calories; 117 Calories from fat; 13g Total Fat (5 g Saturated Fat; 5 g Monounsaturated Fat;) 119 mg Cholesterol; 1168 mg Sodium; 20 g Total Carbohydrate; 4 g Dietary Fiber; 40 g Protein; 4.2 mg Iron; 3.1 mg NE Niacin; 0.3 mg Vitamin B₆; 3.4 mcg Vitamin B₁₂; 6.4 mg Zinc; 37.3 mcg Selenium; 131 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Iron, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, Niacin, and Vitamin B6.

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Ingredients

Filling:

Garnish:

Preparation

Step 1

Step 2

Step 3

Step 4

Nutrition Information

Nutrition Tip

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45

4

9

Ingredients

Filling:

Garnish:

Preparation

Step 1

Step 2

Step 3

Step 4

Nutrition Information

Nutrition Tip

Share Your Beef-Loving Experience! Cancel reply

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