MENU
JOIN
Stuffed Shells with Meat Stuffed Shells with Meat
Stovetop Beef and Shells Stovetop Beef and Shells
Stuffed Pasta Shells Stuffed Pasta Shells
Creamy Seafood-Stuffed Shells Creamy Seafood-Stuffed Shells
Cheese-Stuffed Shells Cheese-Stuffed Shells
Easy Stuffed Shells Easy Stuffed Shells
Thanksgiving Stuffed Shells Thanksgiving Stuffed Shells
Chicken Parmesan Stuffed Shells Chicken Parmesan Stuffed Shells
24 Comforting Stuffed Shell Recipes 24 Comforting Stuffed Shell Recipes
Slow-Cooker Stuffed Shells Slow-Cooker Stuffed Shells
Enchilada Stuffed Shells Enchilada Stuffed Shells
Stuffed Shells Stuffed Shells
Stuffed Vegetarian Shells Stuffed Vegetarian Shells
Chicken-Ricotta Stuffed Shells Chicken-Ricotta Stuffed Shells
Stuffed Shells with Arrabbiata Sauce Stuffed Shells with Arrabbiata Sauce
Stuffed Shells with Meat Sauce Stuffed Shells with Meat Sauce
Bacon-Cheese Stuffed Shells Bacon-Cheese Stuffed Shells
Veggie-Cheese Stuffed Shells Veggie-Cheese Stuffed Shells
Beefy Shells and Cheese Beefy Shells and Cheese

Makeover Easy Beef-Stuffed Shells

4.7 | 10 Reviews
Total Time:Prep: 45 min. + chilling Bake: 45 min.

By Taste Of Home Editorial Team

Recipe by Blair Lonergan, Rochelle, Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 18, 2022

Enjoy the convenience of this make-ahead dish or bake right away. Either way, it has half the saturated fat of the original recipe but is just as meaty. —Blair Lonergan, Rochelle, Virginia

TEST KITCHEN APPROVED

Makeover Easy Beef-Stuffed Shells

4.7 | 10 Reviews Add your review
Yield:10 servings
Prep:45 min
Cook:45 min
Save Saved Saving print

Ingredients

  • 20 uncooked jumbo pasta shells
  • 1 pound lean ground beef (90% lean)
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1-1/4 cups reduced-fat ricotta cheese
  • 1-1/2 cups shredded reduced-fat Italian cheese blend, divided
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup prepared pesto
  • 1 large egg, lightly beaten
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 1 teaspoon Italian seasoning
Text Ingredients
Shop Recipe

Directions

  1. Cook pasta according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1 cup Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture.
  2. In a small bowl, combine the tomatoes, tomato sauce and Italian seasoning. Spread 3/4 cup into a 13x9-in. baking dish coated with cooking spray. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef mixture and tomato mixture; spoon over shells. Sprinkle with remaining cheese. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts

2 stuffed shells: 295 calories, 12g fat (5g saturated fat), 70mg cholesterol, 436mg sodium, 23g carbohydrate (7g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.
Loading Popular in the Community
Loading Reviews