CAN YOU MAKE STUFFING AHEAD OF TIME RECIPES

Name: Simple Stuffed Shells
Prep time: 40 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Italian
Ingredients: 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

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

Ingredients

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

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

Ingredients

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.

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