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Here’s a rich and comforting dish that’s terrific right away or made ahead and baked the next day. Pesto makes a surprising filling for these cheesy and satisfying shells. —Blair Lonergan, Rochelle, Virginia
With Johnsonville Italian Sausage.
Lighter version: Makeover Easy Beef-Stuffed Shells
Nutritional Facts 2 shells equals 405 calories, 22 g fat (10 g saturated fat), 90 mg cholesterol, 730 mg sodium, 26 g carbohydrate, 2 g fiber, 25 g protein.
Originally published as Easy Beef-Stuffed Shells in Simple & Delicious June/July 2011, p42
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Oct. 12, 2012 by thompmn
Very good. Takes time to make but worth it.
Reviewed on Dec. 10, 2011 by bjsilve0
Made 15 shells. Not 20 and they were filled to the top but not rounded. Good flavor but too much cheese for my taste.
Reviewed on Nov. 02, 2011 by bejowe
love this recipe! it turns out better than my lasagna! I never put the pesto in and I use whatever cheese I have on hand and it still turns out great
Reviewed on Sep. 24, 2011 by sklnurse
This will now be my go-to recipe for stuffed shells. I had never used pesto before, and bought a dry mix which is probably not ideal, but these were absolutely delicious. I did refrigerate overnight. I also used lean ground beef and low fat ricotta.
Reviewed on Aug. 21, 2011 by Lori's Kitchen
This recipe was so easy to make. My whole family loved it and keeps asking me when I'm going to make it again.Try it!!! You'll love it!!!
This recipe was so easy to make. My whole family loved it and keeps asking me when I'm going to make it again.
Try it!!! You'll love it!!!
Reviewed on Aug. 12, 2011 by eatnrun
I took this recipe to a club meeting and they all but licked the dish.
Reviewed on Jul. 27, 2011 by kyle1987
Loved this recipe! It was better than other "stuffed shell" recipes that I've tried in the past. Since there were only three of us, I froze the leftovers for another time. They reheated in the microwave just fine.
Reviewed on Jul. 13, 2011 by BrittneyR
Popped it right in the oven as soon as I had it assembled and it turned out great! Love this recipe! Very tasty! A keeper for sure!
Reviewed on Jul. 06, 2011 by ibpiggy34
This was delicious. For a slightly healthier version I used extra-lean ground turkey and fat-free ricotta cheese. You can also get 100% Whole Wheat pasta shells too!
Reviewed on Jun. 23, 2011 by janicelhart
This was a very good dish. It was easy to make and I didn't even refrigerate it overnight. Turned out great, reheated well. My husband and I ate the whole 13x9 inch dish over the week. I didn't throw any letovers out. I followed the recipe almost exactly, except I used lean ground beef, and low fat ricotta cheese. As stated above, I also did not put it in the refrigerator overnight. Will absolutely make again.
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