stuffed italian shells
(1 rating)
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!!!!
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(1 rating)
yield
4 to 6 people
prep time
30 Min
cook time
45 Min
method
Bake
Ingredients For stuffed italian shells
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1/2 boxlarge pasta shells, cooked and drained
- STUFFING:
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8 ozricotta cheese, low-fat
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1 1/2 cshredded mozzarella cheese, low-fat
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1/2 ckraft parmesan and romano cheese
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1/2 ccottage cheese, lowfat
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1egg
- SAUCE:
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1 lblean ground beef
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2 tspminced garlic
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1 cantomato sauce
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1 smjar, ragu traditional-style spaghetti sauce
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2 tspitalian seasoning
How To Make stuffed italian shells
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1Cook shells as directed on the back of the package and drain on a paper towel until needed.
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2In a large bowl, mix the cheeses and egg. Stuff the pasta sheels with the cheese mixture. (About 2 tablespoons of mixture per shell.)
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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.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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