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Stuffed Shells

Makes: 8 servings
Prep 50 mins Bake 350° 30 mins
Stuffed Shells
Ingredients
  • 12  ounces  dried jumbo pasta shells (about 35 shells)
  • 3  tablespoons  extra virgin olive oil
  • 1 1/2  pounds  lean ground beef
  • 2  cloves  garlic, peeled and crushed
  •  Salt
  •  Freshly ground pepper
  • 2 28  ounce can  San Marzano® tomatoes or whole tomatoes
  • 1 15  ounce carton  whole-milk ricotta cheese
  • 1 1/3  cups  grated or finely shredded Parmigiano-Reggiano cheese
Directions

1. Preheat oven to 350 degrees F. Lightly oil a 15x10x1-inch baking sheet and a 3-quart oval or rectangular baking dish.

2. Bring a large pot of water, with 1 tablespoon salt added, to boiling. Add pasta shells and cook just until slightly tender, about 4 to 5 minutes. Drain pasta and spread in a single layer on baking sheet to prevent them from sticking together.

3. In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add beef and 1 clove of garlic. Season with salt and pepper. Cook and stir for 6 to 8 minutes, until no pink remains in beef. Transfer to a bowl; set aside.

4. For tomato sauce, in a second skillet over low heat combine remaining olive oil, remaining garlic, and undrained tomatoes. Season with salt and pepper. Bring sauce to a simmer over low heat; cook for 15 to 20 minutes until thickened somewhat, breaking up tomatoes with the back of spoon.

5. Stir 1 1/2 cups of tomato sauce into cooled ground beef, then add ricotta and 2/3 cup of the Parmigiano; stir until combined.

6. Spoon 1 1/2 cups tomato sauce into prepared baking dish. Fill each pasta shell with about 1 tablespoon meat and cheese mixture. Arrange shells in prepared baking dish. Spoon remaining tomato sauce over shells, then sprinkle remaining 2/3 cup cheese.

7. Bake about 30 minutes, until filling is heated through and top is golden brown.

Nutrition Facts (Stuffed Shells)
  • Servings Per Recipe 8,
  • cal. (kcal) 537,
  • Fat, total (g) 25,
  • chol. (mg) 94,
  • sat. fat (g) 11,
  • carb. (g) 42,
  • Monosaturated fat (g) 10,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 1,
  • fiber (g) 3,
  • sugar (g) 6,
  • pro. (g) 35,
  • vit. A (IU) 534,
  • vit. C (mg) 18,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 121,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 661,
  • Potassium (mg) 722,
  • calcium (mg) 333,
  • iron (mg) 6,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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