Easiest Way to Make Appetizing Make Over Easy Beef Stuffed Shells

Make Over Easy Beef Stuffed Shells. The key is to not overcook your shells so that they hold their shape and are easier to stuff. cold water. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. How to make Stuffed beef and cheesy Shells

This pasta recipe is comfort food times ten! Comforting pasta recipes like these Beef Stuffed Shells are always on our dinner menu! This recipe makes a ton so there will be plenty for another dinner! You can have Make Over Easy Beef Stuffed Shells using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Make Over Easy Beef Stuffed Shells

1. You need 1 lb of lean ground beef.
2. You need 1 large of onion chopped.
3. It's 1 medium of green pepper chopped.
4. Prepare 1 1/4 cup of reduced fat ricotta cheese.
5. Prepare 1 1/2 cup of shredded reduced fat Italian cheese blend, divided.
6. You need 1/4 cup of grated parmesan cheese.
7. You need 1/4 cup of prepared pesto.
8. It's 1 of egg lightly beaten.
9. Prepare 1 can of Italian diced tomatoes.
10. You need 8 oz of no salt added tomato sauce.
11. You need 1 tsp of Italian seasoning.

Today the weather was cool I had left over roast beef and gravy and I finally got to make it! I did not drain my beef well of the gravy because we LOVE gravy and I also didn't measure the horseradish so I think I ended up using. Beef stuffed inside large pasta shells topped with gooey cheese then baked to perfection. Make-ahead and it's freezer friendly Stuff the shells with the meat mixture and place in dish on top of sauce.

Make Over Easy Beef Stuffed Shells step by step

1. Cook pasta according to package direction; drain and rinse in cold water..
2. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain..
3. In a large bowl; combine the ricotta ;1 cup Italian cheese blend; Parmesan cheese, pesto, egg and half of the beef mixture..
4. In a small bowl, combine tomatoes, tomato sauce and Italian. Spread 3/4 cup into a 13in x 9in baking dish coated by cooking spray. Spoon cheese mixture into pasta shells; place in baking dish.Combine remaining beef mixture and tomato mixture; spoon over shells. Sprinkle remaining cheese. Cover and refrigerate over night..
5. Remove dish 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..

Pour remaining sauce over the stuffed shells and sprinkle with the grated Parmesan cheese. Jumbo pasta shells stuffed with a hearty beef and mushroom filling are baked with tomato sauce and cheese for an In a large nonstick skillet, heat olive oil over medium heat. Over the years I've developed a ton of recipes that I can hide veggies into without her noticing. I cut the spinach into big pieces because I made this batch for you guys but if your kids are picky you can While the shells are boiling Heat a large pan or skillet. Add the ground beef (no oil needed) and.