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Easy Beef-Stuffed Shells

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

10 ServingsPrep: 45 min. + chilling Bake: 45 min.

Ingredients

20 uncooked jumbo pasta shells
1 pound ground beef
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With Johnsonville Italian Sausage.
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1 large onion, chopped
1 carton (15 ounces) ricotta cheese
2 cups (8 ounces) shredded Italian cheese blend, divided
1/2 cup grated Parmesan cheese
1/4 cup prepared pesto
1 egg
1 jar (26 ounces) spaghetti sauce, divided

Directions

Cook pasta shells according to package directions to al dente; drain
and rinse in cold water. In a large skillet, cook beef and onion
over medium heat until meat is no longer pink; drain. In a large
bowl, combine the ricotta cheese, 1-1/2 cups Italian cheese blend,
Parmesan cheese, pesto, egg and half of the beef mixture.
Spread 3/4 cup spaghetti sauce into a greased 13-in x 9-in. baking
dish. Spoon cheese mixture into pasta shells; place in baking dish.
Combine remaining beef mixture and spaghetti sauce; pour over
shells. Sprinkle with remaining cheese. Cover and refrigerate
overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake
at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or

2 of 2

Easy Beef-Stuffed Shells (continued)

Directions (continued)

until cheese is melted. Yield: 10 servings.

Nutrition 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.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.