Three Cheese Beef Pasta Shells

Nothing beats a winter dinner of baked pasta shells
Editor
Baked Pasta Shells

Photo Modified: Flickr / Ginny / CC BY-SA 4.0

These baked pasta shells are filled with tomatoes, cheese and ground beef, exactly as a comforting casserole should be. This recipe comes from Betty Crocker.

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8
Servings
281
Calories Per Serving
Deliver Ingredients

Ingredients

  • 24  jumbo pasta shells
  • 1  Pound  ground beef
  • 26  Ounces  chunky tomato sauce
  • 1/4  Cup  water
  • 8  Ounces  chive and onion cream cheese spread
  • 1 1/2  Cup  shredded Italian cheese
  • 1/2  Cup  grated Parmigiano-Reggiano
  • egg
  • 2  Tablespoons  chopped parsley

Directions

Heat oven to 350 degrees F.

Cook and drain pasta shells as directed on package.

In 10-inch skillet, cook ground beef over medium-high heat for 5—7 minutes, stirring occasionally, until cooked through. Set aside to cool for 5 minutes.

In large bow, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture into a 9-by-13-inch baking dish.

In medium bowl, mix cheese spread, 1 cup of the Italian cheese, Parmigiano-Reggiano, egg, and cooked ground beef. Spoon a tablespoon of the mixture into each shell.

Arrange stuffed shells over the sauce in the baking dish. Pour remaining sauce over the top to cover the shells. Cover with foil.

Bake for 40—45 minutes until bubbly and set. Sprinkle with remaining 1/2 cup of Italian cheese.

Return to the oven and bake for 10 minutes longer until the cheese is melted. Sprinkle with parsley.

Nutritional Facts

Total Fat
15g
21%
Sugar
10g
11%
Saturated Fat
6g
25%
Cholesterol
52mg
17%
Carbohydrate, by difference
18g
14%
Protein
18g
39%
Vitamin A, RAE
18µg
3%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
4mg
5%
Calcium, Ca
37mg
4%
Choline, total
1mg
0%
Fiber, total dietary
4g
16%
Folate, total
11µg
3%
Iron, Fe
3mg
17%
Magnesium, Mg
23mg
7%
Niacin
2mg
14%
Phosphorus, P
146mg
21%
Selenium, Se
9µg
16%
Sodium, Na
552mg
37%
Water
175g
6%
Zinc, Zn
4mg
50%

Cheese Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheese Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.