CHEESE FILLING FOR STUFFED SHELLS RECIPES

Name: Three-Cheese Beef Pasta Shells
Prep time: 25 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Italian
Ingredients: 24 uncooked jumbo pasta shells; 1 lb ground beef (at least 80% lean); 1 jar (25.5 oz) Muir Glen™ organic chunky tomato & herb pasta sauce; 1/4 cup water; 1 container (8 oz) chive and onion cream cheese spread; 1 1/2 cups shredded Italian cheese blend (6 oz); 1/2 cup grated Parmesan cheese; 1 egg; 1 to 2 tablespoons chopped fresh parsley, if desired

THREE-CHEESE BEEF PASTA SHELLS RECIPE - BETTYCROCKER.COM

Three-Cheese Beef Pasta Shells Recipe - BettyCrocker.com image

These Three-Cheese Beef Pasta Shells can be ready to impress in no time at all. Perfect for company and cozy nights at home, this hearty dish only looks like you spent all day in the kitchen. In fact, you can pull stuffed pasta shells with ground beef together with just 25 minutes of prep time, then get the rest of the meal ready while it bakes. These stuffed shells with cream cheese, ground beef, melty cheese and pasta sauce bring a whole new meaning to the term "comfort food." No matter the occasion, nothing satisfies quite like a warm dish of Three-Cheese Beef Pasta Shells.

Provided by Betty Crocker Kitchens

Total Time 1 hours 20 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 9

Ingredients

24 uncooked jumbo pasta shells
1 lb ground beef (at least 80% lean)
1 jar (25.5 oz) Muir Glen™ organic chunky tomato & herb pasta sauce
1/4 cup water
1 container (8 oz) chive and onion cream cheese spread
1 1/2 cups shredded Italian cheese blend (6 oz)
1/2 cup grated Parmesan cheese
1 egg
1 to 2 tablespoons chopped fresh parsley, if desired

Steps:

Heat oven to 350°F. Cook and drain pasta shells as directed on package.
In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
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 beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake uncovered about 10 minutes or until cheese is melted. Sprinkle with parsley.

Nutrition Facts : Calories 430 , CarbohydrateContent 28 g, CholesterolContent 115 mg, FatContent 2 , FiberContent 2 g, ProteinContent 23 g, SaturatedFatContent 12 g, ServingSize 3 Shells, SodiumContent 660 mg, SugarContent 5 g, TransFatContent 1/2 g

ITALIAN STUFFED SHELLS RECIPE: HOW TO MAKE IT

Italian Stuffed Shells Recipe: How to Make It image

A dear friend first brought over this stuffed shells recipe. Now I take it to other friends' homes and to potlucks, because it's always a big hit! —Beverly Austin, Fulton, Missouri

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 25 minutes

Prep Time 50 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 pound ground beef
1 cup chopped onion
1 garlic clove, minced
2 cups hot water
1 can (12 ounces) tomato paste
1 tablespoon beef bouillon granules
1-1/2 teaspoons dried oregano
1 large egg, lightly beaten
2 cups 4% cottage cheese
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese
24 jumbo pasta shells, cooked and drained

Steps:

In a large skillet, cook beef, onion and garlic over medium heat, crumbling beef, until meat is no longer pink; drain. Stir in water, tomato paste, bouillon and oregano. Reduce heat; simmer, uncovered, for 30 minutes. , Meanwhile, combine egg, cottage cheese, 1 cup mozzarella and Parmesan cheese. Stuff shells with cheese mixture., Preheat oven to 350°. Arrange shells in a greased 13x9-in. or 3-qt. baking dish. Pour meat sauce over shells. Cover; bake 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes longer.
Freeze option: After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°. Bake as directed, adding remaining 1 cup mozzarella after 30-40 minutes and increasing time as necessary for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 430 calories, FatContent 17g fat (8g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 866mg sodium, CarbohydrateContent 37g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 32g protein.

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