Cheese and Basil Stuffed Pasta Shells

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Cheese and Basil Stuffed Pasta Shells
12 uncooked jumbo pasta shells
1 lb. ground beef
1 (26- oz.) jar pasta sauce
1 (15- oz.) container part-skim ricotta cheese
2 cups shredded m ozzarella cheese divided
1/2 cup shredded Parmesan cheese divided
1 egg
1-1/2 tsp. dried basil
1 tsp. garlic salt
1/4 tsp. pepper
Prep time: 15 minutes
Cook time: 45 minutes

Preheat oven to 375°F. Cook pasta shells according to package directions; drain well. Meanwhile, brown beef in a medium saucepan, breaking up with a spoon to crumble. When meat is no longer pink, drain excess fat and add sauce to pan. Simmer over low heat for 10 minutes. Spread 3/4 of the sauce in the bottom of a 13-by-9-inch baking pan; set aside. In a medium bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, 1/4 cup Parmesan cheese, egg, basil, garlic salt and pepper. Carefully spoon cheese into cooked shells and place in prepared pan. Drizzle remaining sauce over pasta and cover lightly with foil; bake for 30 minutes. Remove foil and sprinkle with remaining mozzarella and Parmesan cheeses; bake for 15 minutes more or until cheese is melted and pasta is hot and bubbly.

Makes 4 to 6 servings.
Nutritional Information:
(based on 5 servings): 666 calories, 47 g protein, 36 g fat, 36 g carbohydrate, 4 g fiber, 123 mg cholesterol, 1830 mg sodium


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