Makeover Easy Beef-Stuffed Shells |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Enjoy the convenience of this make-ahead dish or bake right away. Either way, it has half the saturated fat of the original recipe but is just as meaty. âBlair Lonergan, Rochelle, Virginia Ingredients:
20 uncooked jumbo pasta shells |
1 pound ground beef |
1 large onion, chopped |
1 medium green pepper, chopped |
1-1/4 cups reduced-fat ricotta cheese |
1-1/2 cups (6 ounces) shredded reduced-fat italian cheese blend, divided |
1/4 cup grated parmesan cheese |
1/4 cup prepared pesto |
1 egg, lightly beaten |
1 can (14-1/2 ounces) italian diced tomatoes, undrained |
1 can (8 ounces) no-salt-added tomato sauce |
1 teaspoon italian seasoning |
Directions:
1. Cook pasta according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1 cup Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture.
2. In a small bowl, combine the tomatoes, tomato sauce and Italian seasoning. Spread 3/4 cup into a 13-in x 9-in. baking dish coated with cooking spray. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef mixture and tomato mixture; spoon over shells. Sprinkle with remaining cheese. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted. Yield: 10 servings.
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