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Three -Cheese Beef Pasta Shells
PrepTime : 25 Minutes
Start to Finish: 1 hour 20 minutes
Servings: 8
à What You Will Need à
·24 uncooked jumbo pasta shells
·1lb lean (at least 80%) ground beef
(other meats may be substituted by
I’ve only ever used beef)
·1 jar (26 oz.) chunky tomato pasta sauce
·¼ cup water
·1 container (8 oz) chive and onion cream cheese spread
·1½ cups shredded 6-cheese Italian cheese blend (6 oz, I suggest Sargento)
·½ cup grated Parmesan Cheese
·1 egg
·1 to 2 tablespoons chopped fresh parsley...if desired...
Step 1: Heat oven to 350°F. Cook and drain pasta shells as directed on package.
Step 2: In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
Step 3: In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3 quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked ground beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in backing dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
Step 4: Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining ½ cup of Italian cheese. Bake 10 minutes longer or until cheese is melted. Sprinkle with parsley.
à Tips à
~For best result cook the pasta shells just until they’re slightly firm. They are easier to stuff, and they won’t be overcooked during baking.
~If you can’t find chive and onion cream cheese spread, just stir 1 tablespoon of each, finely chopped, into plain cream cheese.
Tis delish, eat and enjoy!
xXOutsXx
K
 ll Michi ll · Mon Sep 11, 2006 @ 12:17am · 0 Comments |
