Italian stuffed shells
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Creamette Jumbo Shells; (12 oz.) |
| 1 | pounds | Lean ground beef |
| 1 | Classico Di Napoli Sauce with Tomato &; (26 oz.) | |
| ; Basil | ||
| 1 | Container Ricotta Cheese; (15 or 16 oz.) | |
| 2 | cups | Shredded Mozzarella cheese |
| ½ | cup | Grated Parmesan cheese |
| 2 | Eggs | |
Directions
Cook Creamette Jumbo Shells as package directs; drain. In a large saucepan, brown meat; pour off fat. Stir in Classico Sauce, cover and simmer as you prepare cheese mixture for stuffing shells. In a medium bowl mix Ricotta cheese, ½ cup Mozzarella cheese, Parmesan cheese and eggs. Stuff shells with cheese mixture; arrange in 13x9-inch baking pan overlapping slightly.
Pour sauce over shells; top with remaining Mozzarella cheese. Cover; bake in preheated 350 degree oven 50 minutes until hot and bubbly. Uncover; let stand 10 minutes before serving.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Related recipes
- Artichoke & spinach stuffed shells
- Cheese stuffed shells
- Cheese-stuffed shells
- Chicken and ricotta cheese stuffed shells
- Chicken stuffed shells
- Creamy stuffed pasta shells
- Feta stuffed pasta shells
- Italian stuffed bread
- Mexican stuffed pasta shells
- Mexican stuffed shells
- Southwestern stuffed shells
- Spinach stuffed shells
- Spinach-stuffed pasta shells
- Stuffed pasta shells
- Stuffed pasta shells with spinach and ricotta
- Stuffed shells
- Stuffed shells marinara
- Stuffed shells primavera
- Taco stuffed pasta shells
- Three cheese stuffed shells