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.
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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