Originally Posted by CarolPa
I've never made this, but I would like a combination meat/cheese filling.
The version made in my house goes something like this:
Jumbo shells, just undercooked.
15 oz. diced tomatoes
4 oz. tomato paste
1 lb. ground beef
1 onion, diced fine
1/4 tsp. granulated garlic powder
1/2 tsp. each - oregano, sweet basil, thyme, and rosemary
1/4 tsp. salt
Bring to a very low boil and reduce heat until the sauce is no longer bubbling. Stir.
Grate - 1/2 lb. Monterey Jack, 1/2 lb. sharp Cheddar. Add 1 cup large curd cottage cheese. Stir to combine. Let simmer for 10 minutes, then taste. Correct the seasonings. Typically, I'm adding more basil.
Fill the shells with the sauce and place in a greased casserole dish. Pout any remaining sauce over the top. Sprinkle any leftover cottage cheese on top. Cover the dish with a lid, or with aluminum foil. Bake for 20 minutes at 350' F. Remove and serve with good veggie.
Seeeeeeya; Chief Longwind of the North