Three-Cheese Beef Pasta Shells
Makes 8 servings (3 shells each)
Prep Time: 25 min.
Baking Time: 55 min.
- 24 uncooked jumbo
- 1 pound
lean (at least 80%) ground beef
- 1 jar
(26 oz) chunky tomato pasta sauce
- 1/4 cup water
container (8 oz) chive and onion cream cheese spread
- 1 1/2 cups shredded 6 cheese Italian
cheese blend (6 oz)
- 1/2 cup grated Parmesan
- 1 egg
- 1 to 2 Tablespoons chopped fresh
parsley, if desired
Preheat oven to 350-degrees F. Cook and drain pasta shells as
directed on package.
skillet, cook ground beef for 5 to 7 minutes over medium-high
heat, stirring occasionally, until thoroughly cooked. Drain.
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
In medium bowl, mix cheese spread, 1 cup of the Italian cheese,
the Parmesan cheese, egg and cooked ground beef.
tablespoon mixture into each shell. Arrange stuffed shells over
sauce in baking dish.
sauce over top, covering shells completely. Cover with foil.
Bake for 40 to 45
minutes or until bubbly and cheese filling is set.
remaining 1/2 cup Italian cheese.
Bake for 10
minutes longer or until cheese is melted.
High Altitude (3500-6500 ft): Heat oven to 375-degrees F.
Alan’s Kitchen Tips:
For the best results, cook the
pasta shells just until al dente (still 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 spread.
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