- 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
- 1 egg
- 2 Tablespoons chopped parsley
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.