Ingredients

The following ingredients have 4 Servings
  • 1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
  • 1 container (16 oz) cottage cheese
  • 1 1/2 cups shredded mozzarella cheese (6 oz)
  • 4 oz (from 8-oz package) cream cheese, softened
  • 1/4 cup shredded Parmesan cheese (1 oz)
  • 1 egg, slightly beaten
  • 1/4 teaspoon crushed red pepper flakes
  • 1 lb lean (at least 80%) ground beef
  • 3/4 cup water
  • 1/2 cup heavy whipping cream
  • 30 uncooked jumbo pasta shells

Instruction

  • Spray 5-quart slow cooker with cooking spray. Set aside 3/4 cup of the pasta sauce.
  • In medium bowl, mix cottage cheese, 1 cup of the mozzarella cheese, the cream cheese, Parmesan cheese, egg and pepper flakes.
  • Heat 12-inch skillet over medium heat; add beef. Cook 5 to 7 minutes, stirring occasionally, until browned; drain. Add remaining pasta sauce (about 2 1/2 cups), 1/2 cup of the water and the whipping cream to the beef. Pour into slow cooker.
  • Fill each uncooked pasta shell with rounded tablespoonful of cheese mixture. Place in slow cooker. Mix reserved 3/4 cup pasta sauce with remaining 1/4 cup water; spoon over shells. Cover; cook on high heat setting 1 1/2 to 2 hours or until pasta is tender. Sprinkle remaining 1/2 cup mozzarella cheese over shells. Cover; let stand 15 minutes.