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Three-Cheese Beef Pasta Shells Recipe

Three-Cheese Beef Pasta Shells
Source: Betty Crocker

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Ingredients

  • 24 uncooked jumbo pasta shells
  • 1 lb lean (at least 80%) ground beef
  • 1 jar (25.5 oz) Muir Glen™ organic chunky tomato & herb pasta sauce
  • 1/4 cup water
  • 1 container (8 oz) chive and onion cream cheese spread
  • 1 1/2 cups shredded Italian cheese blend (6 oz)
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 to 2 tablespoons chopped fresh parsley, if desired
PREP TIME
25m
COOK TIME
1h
TOTAL TIME
1h20m
YIELD
8 servings

Instructions

  • Heat oven to 350°F. Cook and drain pasta shells as directed on package.
  • In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, 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 dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked ground beef. Spoon heaping tablespoon mixture into each shell.
  • Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
  • Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake, uncovered, 10 minutes longer or until cheese is melted. Sprinkle with parsley.

Dinner

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A recipe from Betty Crocker

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