Stuffed Shells

I don't know what it is about a baked pasta dish...the cheese, the noodles, the meaty sauce...it is just always yummy. Here is the recipe for the easy stuffed shells I made that I referenced in the post a few days ago. My family really enjoyed them and even the leftovers were eaten quickly. I served this with Caesar Salad and garlic breadsticks.


A few tips-
1. I browned the ground beef with the onion ahead of time (even a day ahead) so prep is really fast!
2. You can get prepared pesto off the deli line-on the olive bar at Wegman's-or in jars near the spaghetti sauce. Or, if you have basil in your garden, make you own! It is delicious in this dish.
3. I used part skim Ricotta and part skim Italian cheese to lighten the dish. I also used spaghetti sauce that was "flavored with meat."
4. You can make this entire dish the day before and put it in the fridge. Then just take it out of the fridge 30 minutes before baking.
5. You will probably have extra shells. I didn't really know what to do with them- so Corey was eating them plain off of the counter. If you want, make extra of the cheese mixture so you can fill the extra shells!

Ingredients:Easy Beef-Stuffed Shells Rec

• 20 uncooked jumbo pasta shells
• 1 pound ground beef
• 1 large onion, chopped
• 1 carton (15 ounces) ricotta cheese, part skim
  
• 2 cups (8 ounces) shredded Italian cheese blend, divided
• 1/2 cup grated Parmesan cheese
• 1/4 cup prepared pesto
• 1 egg
• 1 jar (26 ounces) spaghetti sauce, divided

How-To:

• Cook pasta shells according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1-1/2 cups Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture.
• Spread 3/4 cup spaghetti sauce into a greased 13-in x 9-in. baking dish. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef mixture and spaghetti sauce; pour over shells. Sprinkle with remaining cheese.
  
• Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted.