Sunday, March 25, 2012

Creamy Pesto Stuffed Shells

24 jumbo pasta shells, uncooked
1 lb lean ground beef
1 small onion, chopped
1 tub (10oz) Philadelphia Creamy Pesto Cooking Creme, divided
1 cup ricotta cheese
1 cup shredded mozzarella, divided
1/4 cup grated Parmesan cheese
2 cups tomato sauce, divided
2 tbsp milk

1. Cook shells as directed on package. Meanwhile, brown beef with onion in a large skillet; drain. Remove from heat. Stir in 3/4 cup cooking creme, ricotta,  1/2 cup mozzarella and Parmesan.

2. Preheat oven to 350. Drain shells. Spread 1 cup of sauce onto bottom of 13x9" baking dish. Stuff shells with meat mixture and place on top of sauce. Cover shells with remaining sauce. Cover and bake for 25 minutes.

3. Mix remaining cooking cream with the milk. Drizzle over shells. Top with remaining mozzarella. Bake, uncovered, for 5 minutes or until cheese is melted.

Serves 6.

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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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