Makeover Easy Beef-Stuffed Shells
TOTAL TIME: Prep: 45 min. + chilling Bake: 45 min.
YIELD: 10 servings.
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
Ingredients
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20 uncooked jumbo pasta shells
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1 pound lean ground beef (90% lean)
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1 large onion, chopped
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1 medium green pepper, chopped
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1-1/4 cups reduced-fat ricotta cheese
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1-1/2 cups shredded reduced-fat Italian cheese blend, divided
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1/4 cup grated Parmesan cheese
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1/4 cup prepared pesto
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1 large egg, lightly beaten
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1 can (14-1/2 ounces) Italian diced tomatoes, undrained
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1 can (8 ounces) no-salt-added tomato sauce
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1 teaspoon Italian seasoning
Directions
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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.
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2.
In a small bowl, combine the tomatoes, tomato sauce and Italian seasoning. Spread 3/4 cup into a 13x9-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.
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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.
Nutrition Facts
2 stuffed shells: 295 calories, 12g fat (5g saturated fat), 70mg cholesterol, 436mg sodium, 23g carbohydrate (7g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.
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