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Three-Cheese Beef Pasta Shells

Prep 25 min
Total 1 hr 20 min
Servings 8

This company-ready dish only looks like you spent all day in the kitchen. In fact, you can pull stuffed shells with ground beef together with just 25 minutes of prep time, then get the rest of the meal ready while it bakes. MORE+ LESS-

By Betty Crocker Kitchens

Updated January 14, 2019

Ingredients

uncooked jumbo pasta shells

lb lean (at least 80%) ground beef

jar (25.5 oz) Muir Glen™ organic chunky tomato & herb pasta sauce

1/4

cup water

container (8 oz) chive and onion cream cheese spread

1 1/2

cups shredded Italian cheese blend (6 oz)

1/2

cup grated Parmesan cheese

egg

to 2 tablespoons chopped fresh parsley, if desired

Steps

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1

Heat oven to 350°F. Cook and drain pasta shells as directed on package.
2

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.
3

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.
4

Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake, uncovered, 10 minutes longer or until cheese is melted. Sprinkle with parsley.

Expert Tips

This dish into a mini cooking lesson; engage the kids to help fill the pasta shells.
Be sure to cook the pasta shells just till they’re al dente(still slightly firm), then don’t overfill them. If they do tear a little that’s fine, just tuck them in close together, so they support each other as they bake. A 6-cheese Italian blend is typically made up of a mild mozzarella and Provolone and saltier and more pungent Parmesan, fontina, Romano, and asiago. The combo contrasts and balances a rich, creamy flavor.
No large shells? Swap in cooked small shell pasta and layer it with the sauce and beef-cheese filling mixture. Top the casserole off with more cheese, but bake it covered with foil until very hot, then uncover and brown the cheese under the broiler.
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

Nutrition Facts

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 220

% Daily Value

Total Fat: 25g; 38%
Saturated Fat 12g 58% Trans Fat 1/2g
Cholesterol: 115mg; 38%
Sodium: 660mg; 27%
Potassium: 410mg; 12%
Total Carbohydrate: 28g; 9%
Dietary Fiber 2g 10% Sugars 5g
Protein: 23g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 0%; 0%
Calcium: 25%; 25%
Iron: 15%; 15%

Exchanges:

1 1/2 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; 1/2 High-Fat Meat; 2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

If you don’t yet have a go-to stuffed pasta shells recipe, make some space in your recipe box! From the cook to the pickiest eater, this casserole makes everyone happy, thanks to the simple ingredient list and full flavor. We love making this for company, because it serves eight and can be assembled ahead, so serving a hot dinner doesn’t have to mean ignoring your guests. Ground beef, tomato sauce, and other basic ingredients make this an affordable dish that tastes deluxe. So next time you’re craving something cheesy and easy, you’ll know what to make. If you love stuffed pasta shells, we’re not out of ideas. Betty Crocker’s got enough pasta recipes for a lifetime!