Minestrone-Stuffed Shells

(3)
  1 reviews
  • 35|min prep time
  • 35|min total time
  • 10 ingredients
  • 16 servings

48
uncooked jumbo pasta shells (from two 12-oz. pkg.)
2
lb. lean (at least 80%) ground beef
2
cups chopped any color bell peppers (4 medium)
1
cup chopped onions (2 medium)
1
teaspoon salt
3/4
cup refrigerated basil pesto (from 7-oz. container)
8
oz. (2 cups) shredded mozzarella cheese
2
(15-oz.) cans dark red kidney beans, drained, rinsed
2
(26-oz.) jars thick and hearty tomato pasta sauce
4
oz. (1 cup) shredded fresh Parmesan cheese

Directions

  1. 1 Cook pasta shells as directed on package. Drain. Rinse with cold water to cool; drain well.
  2. 2 Meanwhile, in 5 to 6-quart Dutch oven, break up ground beef. Add bell peppers and onions; sprinkle with salt. Cook over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in pesto, mozzarella cheese and beans.
  3. 3 Fill each cooked pasta shell with scant 1/4 cup beef mixture. Place 12 filled shells in each of 4 large (9 1/2-cup) rectangular freezer/microwave-safe containers. Spoon 1/2 jar (about 1 1/2 cups) of the pasta sauce over each to cover. Sprinkle each with 1/4 cup Parmesan cheese. Cover; refrigerate up to 3 days or freeze up to 2 months.
  4. 4 Thaw 1 container of stuffed shells in refrigerator for 24 hours, or uncover and thaw in microwave on Defrost for 15 to 20 minutes.
  5. 5 To reheat refrigerated or thawed stuffed shells, cover loosely and microwave on High for 6 to 8 minutes or until thoroughly heated.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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