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Three-Cheese Beef Pasta Shells

(36)
  23 reviews
  • 25 min prep time
  • 1 hr 20 min total time
  • 9 ingredients
  • 8 servings
  • Pinterest
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  • Save
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Put a delicious spin on traditional stuffed shells with this recipe that packs hearty ground beef and three types of cheeses: Parmesan cheese, Italian cheese blend and chive and onion cream cheese. The result is a filling, delicious casserole that is bound to become a new household fave. Perfect for weeknight dinners or for hosting party guests!

Ingredients

24
uncooked jumbo pasta shells
1
lb lean (at least 80%) ground beef
1
jar (26 oz) chunky tomato pasta sauce
1/4
cup water
1
container (8 oz) chive and onion cream cheese spread
1 1/2
cups shredded 6 cheese Italian cheese blend (6 oz)
1/2
cup grated Parmesan cheese
1
egg
1
to 2 tablespoons chopped fresh parsley, if desired

Steps

  • 1 Heat oven to 350°F. Cook and drain pasta shells as directed on package.
  • 2 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.
  • 3 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.
  • 4 Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake 10 minutes longer or until cheese is melted. Sprinkle with parsley.
  • 1 Heat oven to 350°F. Cook and drain pasta shells as directed on package.
  • 2 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.
  • 3 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.
  • 4 Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake 10 minutes longer or until cheese is melted. Sprinkle with parsley.

Expert Tips

Try using ground turkey in place of ground beef for a leaner option.

Love stuffed-shells recipes? Try our top-rated Taco-Stuffed Pasta Shells too!

For the best results, cook the pasta shells just until al dente (still slightly firm). They are easier to stuff, and they won’t be overcooked during baking.

If you can’t find chive and onion cream cheese spread, just stir 1 tablespoon of each, finely chopped, into plain cream cheese spread.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
521.7
Calories from Fat
230
% Daily Value
Total Fat
25.2g
39%
Saturated Fat
10.3g
52%
Trans Fat
1g
Cholesterol
90.0mg
30%
Sodium
469.3mg
20%
Total Carbohydrate
45.4g
15%
Dietary Fiber
3.8g
15%
Sugars
5.0g
Protein
27.2g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
30.50%
30%
Calcium
27.90%
28%
Iron
15.10%
15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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