A make-ahead version of an Italian classic, these cooked pasta shells are stuffed with hearty beef, ricotta and mozzarella. Make a double batch and keep one in the freezer for a handy potluck dish.
SAVE ON THIS RECIPE!
If you can’t find jumbo pasta shells, use manicotti shells.
This dish can be made ahead and refrigerated until you’re ready to bake.
You can substitute 2 teaspoons dried basil leaves if fresh basil isn’t available.
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