MMMMM.... Yummy!!! That's all I can say about these shells! And my kids like them too. Add a green salad and garlic bread or rolls and it's a great meal, even for company!!
24 Jumbo pasta shells, cooked and drained
1 lb lean ground beef
1 jar of your favorite spaghetti sauce (28-32 oz)
1/4 cup water
1 8 oz container chive & onion cream cheese
1 bag (2 cups) Italian blend shredded cheese
1/2 cup grated parmesan cheese
Italian seasoning sprinkled on top
Cook ground beef and drain of grease. Pour 1/3 of the spaghetti sauce in a 9x13 pan bottom. Add the water to the rest of the spaghetti sauce and save for the top of the shells. Mix together the cream cheese, ground beef, 1 1/2 cups shredded cheese, parmesan cheese, and egg. Spoon a heaping tablespoon of mixture into each cooked shell and place in pan on top of sauce. Pour the rest of the spaghetti sauce/water mixture over all of the stuffed shells. Top with remaining shredded cheese and sprinkle with Italtian seasoning. Cover with tinfoil and Cook at 350 for 40-45 minutes.
Easy to Freeze:
Freeze in an aluminum pan. Cool before placing in the freezer. Thaw before cooking- or if still frozen- double cooking time (that tends to toughen the shells that aren't in the sauce so it's better to cook after it thaws- however, I've done it this way and it still tastes great- just a few tough edges).