EASY STUFFED SHELLS WITH MEAT RECIPES

Name: Easy Beef-Stuffed Shells
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 10 servings.
Cuisine: Europe, Italian
Ingredients: 20 uncooked jumbo pasta shells; 1 pound ground beef; 1 large onion, chopped; 1 carton (15 ounces) ricotta cheese; 2 cups shredded Italian cheese blend, divided; 1/2 cup grated Parmesan cheese; 1/4 cup prepared pesto; 1 large egg; 1 jar (26 ounces) spaghetti sauce, divided

EASY BEEF-STUFFED SHELLS RECIPE: HOW TO MAKE IT

Easy Beef-Stuffed Shells Recipe: How to Make It image

Here’s a rich and comforting dish that’s terrific right away or made ahead and baked the next day. Pesto makes a surprising filling for these stuffed shells with meat sauce. —Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 30 minutes

Prep Time 45 minutes

Cook Time 45 minutes

Yield 10 servings.

Number Of Ingredients 9

Ingredients

20 uncooked jumbo pasta shells
1 pound ground beef
1 large onion, chopped
1 carton (15 ounces) ricotta cheese
2 cups shredded Italian cheese blend, divided
1/2 cup grated Parmesan cheese
1/4 cup prepared pesto
1 large egg
1 jar (26 ounces) spaghetti sauce, divided

Steps:

Cook pasta shells according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1-1/2 cups Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture., Spread 3/4 cup spaghetti sauce into a greased 13x9-in. baking dish. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef mixture and spaghetti sauce; pour over shells. Sprinkle with remaining cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake for 40 minutes. Uncover; bake until cheese is melted, 5-10 minutes longer.

Nutrition Facts : Calories 405 calories, FatContent 22g fat (10g saturated fat), CholesterolContent 90mg cholesterol, SodiumContent 730mg sodium, CarbohydrateContent 26g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 25g protein.

SPINACH RICOTTA STUFFED SHELLS WITH MEAT SAUCE

Spinach Ricotta Stuffed Shells with Meat Sauce image

Jumbo pasta shells stuffed with ricotta cheese, mozzarella and spinach topped with a turkey meat sauce. Here's a great way to sneak spinach on your kids' plate!

Provided by Gina

Categories Dinner

Total Time 85 minutes

Prep Time 10 minutes

Cook Time 75 minutes

Yield 9

Number Of Ingredients 13

Ingredients

27 9 oz Barilla Jumbo Shells ( or GF shells)
1 cup onion (finely chopped)
2 garlic cloves (chopped)
1 tsp olive oil
1 lb 99% lean ground turkey
32 oz crushed tomatoes (I used Tuttorosso)
1 tbsp chopped fresh basil
salt and pepper
2 cups part skim ricotta cheese
8 oz reduced fat mozzarella cheese (shredded)
1 egg
16 oz package frozen spinach (thawed and squeezed well)
1/4 cup Parmigiano Reggiano

Steps:

Boil water and cook shells according to package directions, make sure to make them al dente.
Meanwhile, saute onions and garlic in oil.
Add turkey and salt and brown until cooked, breaking up in small pieces.
Add tomatoes, salt, pepper and basil, then simmer on low, covered, about 15 minutes.
Preheat oven to 375°.
In a large bowl, mix together ricotta, egg, spinach, mozzarella, and parmesan.
Once shells are cooked and cool, fill each shell with (about 2 heaping tbsp) cheese mixture and place on a large baking dish, or two smaller dishes, covering the bottom of the dish with a little sauce.
Top shells with half of the sauce, cover with foil and bake 40 minutes; uncover foil and bake 5 more minutes.
Serve with additional sauce on top.

Nutrition Facts : ServingSize 3 stuffed shells, Calories 360.9 kcal, CarbohydrateContent 34.3 g, ProteinContent 28.4 g, FatContent 12.8 g, SaturatedFatContent 3.7 g, CholesterolContent 72.5 mg, SodiumContent 375 mg, FiberContent 3.3 g, SugarContent 0.5 g

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