Ingredients

The following ingredients have 7 Servings
  • 12 large shell pasta
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 1 pound ground beef
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 (28-ounce) can crushed tomatoes
  • 2 (6-ounce) cans tomato paste
  • 1 cup Greek yogurt
  • 1 (8-ounce) package cream cheese
  • 1 1/2 cups shredded Parmesan cheese
  • 1 cup shredded mozzarella cheese

Instruction

  • Preheat oven to 350º F. Spray a 9x13 baking dish with nonstick cooking spray. Set aside.
  • Bring water to boil in a large stockpot. Add salt and 1 tablespoon of olive oil to water. Add pasta to water, stirring often to prevent the pasta from sticking. Boil for about 10-15 minutes or until the shells are al dente. Drain shells from water.
  • Add remaining tablespoon of oil to a large Dutch oven or deep skillet. Add onion and garlic and cook until lightly browned and tender. Add ground beef and cook until ground beef is cooked thoroughly. Drain away any excess drippings. Stir in Greek yogurt, cream cheese, Parmesan cheese, and mozzarella cheese.
  • In another saucepan, stir in crushed tomatoes, tomato paste, basil and oregano and cook until heated through, about 10 minutes. Remove from the stove and ladle about 1 cup of mixture into the bottom of baking dish.
  • Spoon beef mixture into shells and place into baking dish. Ladle remaining tomato sauce over stuffed shells, cover with aluminum foil and bake for 20-25 minutes. Remove foil and bake an additional 10 minutes.