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SIMPLE STUFFED SHELLS RECIPE - BETTYCROCKER.COM



Simple Stuffed Shells Recipe - BettyCrocker.com image

A make-ahead version of an Italian classic, these cooked pasta shells are stuffed with hearty beef, ricotta and mozzarella. Make a double batch and keep one in the freezer for a handy potluck dish.

Provided by Paula Jones

Total Time 1 hours 30 minutes

Prep Time 40 minutes

Yield 6

Number Of Ingredients 12

2 tablespoons olive oil
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 lb ground beef
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
Salt and pepper to taste
1 box (12 oz) jumbo pasta shells
2 cups ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
1 egg
2 tablespoons chopped fresh basil leaves
Additional chopped fresh basil leaves, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 2-quart saucepan, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until softened. Add beef. Cook 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked. Stir in tomatoes. Season with salt and pepper. Reduce heat to low; cook uncovered about 20 minutes until liquid is reduced.
  • Meanwhile, cook and drain pasta shells as directed on box, using minimum cook time. Rinse with cold water to cool; drain.
  • In medium bowl, mix ricotta cheese, 1 cup of the mozzarella cheese, the egg and 2 tablespoons basil.
  • Spoon about 2 cups meat sauce into baking dish. Using small spoon, carefully fill each pasta shell with about 2 tablespoons cheese mixture (do not overfill). Invert shells and place on sauce in baking dish. Spoon remaining meat sauce over shells. Sprinkle with remaining 1 cup mozzarella cheese.
  • Bake uncovered about 30 minutes until sauce is bubbly and cheese is melted. Garnish with additional basil.

Nutrition Facts : Calories 680 , CarbohydrateContent 62 g, CholesterolContent 125 mg, FatContent 1 1/2 , FiberContent 4 g, ProteinContent 43 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 870 mg, SugarContent 6 g, TransFatContent 1 g

NOBAKE LEMON ICEBOX PIE FROM BETTY CROCKER | JUST A PINCH ...



Nobake Lemon Icebox Pie from Betty Crocker | Just A Pinch ... image

This sounds so good! I haven't tried it yet, but I plan to.

Provided by Cathy Evans Mauricio @CathyEvansMauricio

Categories     Pies

Prep Time 1 hours

Cook Time 6 hours

Yield 8

Number Of Ingredients 9

1 1/2 cup(s) graham crackers, crushed
1/4 cup(s) brown sugar, firmly packed
- pinch of salt
6 tablespoon(s) unsalted butter, melted
FILLING
8 ounce(s) cream cheese, softened
1 can(s) sweetened condensed milk
1/2 cup(s) freshly squeezed lemon juice
1 tablespoon(s) grated lemon peel

Steps:

  • In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.
  • In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 4 hours but no longer than 8 hours.
  • Serve with whipped cream if desired.

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