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Three-Cheese Beef Pasta Shells: Submitted by: DWM | Date Added: 11 Jan 2019
Listed in: Beef, Chicken, Lamb, Pork and Turkey

24 uncooked jumbo pasta shells
1 lb lean (at least 80%) ground beef
1 jar (26 oz) chunky tomato pasta sauce
1/4 cup water
1 container (8 oz) chive and onion cream cheese spread
1 1/2 cups shredded Italian cheese blend (6 oz)
1/2 cup grated Parmesan cheese
1 egg
1 to 2 tablespoons chopped fresh parsley, if desired

Cooking Instructions

Heat oven to 350°F. Cook and drain pasta shells as directed on package.

In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.

In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked ground beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.

Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake, uncovered, 10 minutes longer or until cheese is melted. Sprinkle with parsley.


Be sure to cook the pasta shells just till they’re al dente(still slightly firm), then don’t overfill them. If they do tear a little that’s fine, just tuck them in close together, so they support each other as they bake. A 6-cheese Italian blend is typically made up of a mild mozzarella and Provolone and saltier and more pungent Parmesan, fontina, Romano, and asiago. The combo contrasts and balances a rich, creamy flavor.

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Three-Cheese Beef Pasta Shells
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