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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hamburger - Lasagne Roll-ups OR Stuffed Shells Recipe

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This recipe for Hamburger - Lasagne Roll-ups OR Stuffed Shells is from The Wright Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 lb hamburger
1/4 lb Italian spicy sausage
1 med onion
1 green pepper, chopped
1 zucchini, chopped
1 cp mushrooms, sliced
1 can diced Italian tomatoes
1 bottle Three Cheese Prego spaghetti sauce

3 cps shredded mozzarella cheese - divided
1 16 oz container cottage cheese
˝ tsp each parsley, basil, oregano

8 lasagna noodles OR 20-22 large shell pasta
Directions:
Directions:
Get a large pan of water on to boil. In a large skillet brown the hamburger and the sausage. Drain the fat off and add the chopped onion, stir fry till opaque. Stir in the green pepper and spaghetti sauce. Add the tomatoes, juice and all. Cover and simmer 15 min. Stir in the zucchini and mushrooms.

As soon as the water starts boiling add the noodles/shells (add a couple extra to allow for breakage) and cover. While they’re cooking, mix the cottage cheese and 1 cp of the mozzarella cheese in a bowl. Add the herbs and stir till blended.

For Lasagna Roll-ups: When the noodles are done lay them out on the counter. Spoon the cheese blend on to the noodles evenly. Roll the noodle up and set it in a 9x12 baking dish.

For Stuffed Shells: Drain and rinse with cold water to cool slightly so you can hold them to fill each with the cheese blend and set it in a 9x12 baking dish.

Pour the meat/veggie sauce over the pasta in the baking dish, make sure each noodle/shell is covered in sauce. Sprinkle with the other 2 cps of mozzerella. Bake 15-20 min or until bubbly and heated through.
Personal Notes:
Personal Notes:
If you don't want to use a bottled sauce you could make the Meat Lovers Marinara instead. It's a delicious sauce.

There is also a vegetarian version of this recipe.

 

 

 

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