An impressive entrée for guests. Prepare in 25 minutes and visit while it bakes.
uncooked jumbo pasta shells
lb lean (at least 80%) ground beef
jar (26 oz) chunky tomato pasta sauce
container (8 oz) chive and onion cream cheese spread
cups shredded 6 cheese Italian cheese blend (6 oz)
cup grated Parmesan cheese
to 2 tablespoons chopped fresh parsley, if desired
Heat oven to 350°F. Cook and drain pasta shells as directed on package.
In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked ground beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake 10 minutes longer or until cheese is melted. Sprinkle with parsley.
For the best results, cook the pasta shells just until al dente (still slightly firm). They are easier to stuff, and they won’t be overcooked during baking.
If you can’t find chive and onion cream cheese spread, just stir 1 tablespoon of each, finely chopped, into plain cream cheese spread.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.