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Minestrone-Stuffed Shells

(3)

1 reviews

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

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

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

Steps

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.

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.

Expert Tips

If one family member likes the beans and the other doesn’t, just use 1 can in half of the mixture and leave the other half without.

Freeze the finished dish in a microwave-safe glass or plastic container. Then you’ll be able to quickly thaw and heat directly in the microwave. Inexpensive microwave-safe plastic containers are available in most discount and grocery stores. The large rectangles that hold 9 1/2 cups are perfect for this recipe.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 485
Calories from Fat: 190

% Daily Value

Total Fat: 21g; 32%
Saturated Fat 7g 35%
Cholesterol: 50mg; 17%
Sodium: 1150mg; 48%
Total Carbohydrate: 52g; 17%
Dietary Fiber 6g 24% Sugars 9g
Protein: 28g

% Daily Value*:

Vitamin A: 18%; 18%
Vitamin C: 26%; 26%
Calcium: 28%; 28%
Iron: 26%; 26%

Exchanges:

2 1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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