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
1 egg
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).
4 comments:
that looks really good. wish i was there to get some great home cooked food. love you all, mommy
I made these and they were so good! However, I do have a questoin. When I did it, I put the open part face up. So parts of the shells where poking out of the sauce and dried out. Should I have placed them open side down? SHould I have baked it with tinfoil? More sauce? Or is it supposed to be that way? Let me know because I plan on trying again in a few days!
Can't wait to try these!!! My mouth is watering just looking at your blog! So much good food!!!!
Made this tonight and LOVED it!
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