Minestrone-Stuffed Shells

Colorful bell peppers, beans and cheese stuff jumbo pasta shells in this beautiful presentation.

  • prep time 35 min
  • total time 35 min
  • ingredients 10
  • servings 16

Ingredients

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
  • 1 Cook pasta shells as directed on package. Drain. Rinse with cold water to cool; drain well.
  • 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 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 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 To reheat refrigerated or thawed stuffed shells, cover loosely and microwave on High for 6 to 8 minutes or until thoroughly heated.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    485
    (
    Calories from Fat
    190),
    % Daily Value
    Total Fat
    21g
    21%
    (Saturated Fat
    7g,
    7%
    ),
    Cholesterol
    50mg
    50%;
    Sodium
    1150mg
    1150%;
    Total Carbohydrate
    52g
    52%
    (Dietary Fiber
    6g
    6%
      Sugars
    9g
    9%
    ),
    Protein
    28g
    28%
    ;
    % Daily Value*:
    Vitamin A
    18%;
    Vitamin C
    26%;
    Calcium
    28%;
    Iron
    26%;
    Exchanges:
    2 1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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