stuffed italian shells
One of my sweetie's favorite dishes. Since there's only two of us, I usually make the recipe (as written) and divide it up between pyrex dishes, cook one dish (as shown)and freeze the other one. If you choose to freeze a smaller portion, let the dish thaw to room temperature before baking it. DE-LISH!!!!
prep time
30 Min
cook time
45 Min
method
Bake
yield
4 to 6 people
Ingredients
- 1/2 box large pasta shells, cooked and drained
- STUFFING:
- 8 ounces ricotta cheese, low-fat
- 1 1/2 cups shredded mozzarella cheese, low-fat
- 1/2 cup kraft parmesan and romano cheese
- 1/2 cup cottage cheese, lowfat
- 1 - egg
- SAUCE:
- 1 pound lean ground beef
- 2 teaspoons minced garlic
- 1 can tomato sauce
- 1 small jar, ragu traditional-style spaghetti sauce
- 2 teaspoons italian seasoning
How To Make stuffed italian shells
-
Step 1Cook shells as directed on the back of the package and drain on a paper towel until needed.
-
Step 2In a large bowl, mix the cheeses and egg. Stuff the pasta sheels with the cheese mixture. (About 2 tablespoons of mixture per shell.)
-
Step 3Cook the ground beef and garlic until the meat is browned. Drain meat of excess fat thoroughly. Add the remaining sauce ingredients, cover and continue to simmer until the sauce has thickened.
-
Step 4Spray a 9" x 13" baking dish (or two smaller baking dishes if one dish is to be served later) with PAM, ladle one cup of the pasta sauce on the bottom of the dish(s). Arrange the stuffed shells side by side. Ladle the remaining sauce over the shells and bake in a preheated 350 degree oven for 45 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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