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. —Blair Lonergan, Rochelle, Virginia
- 20 uncooked jumbo pasta shells
- 1 pound lean ground beef (90% lean)
- 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
- 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.
- 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.
- 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.
Originally published as Makeover Easy Beef-Stuffed Shells in Healthy Cooking February/March 2012, p27
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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