STUFFED SHELLS

Hi everyone, Tamy here filling in for Kris this morning. I hope you had a safe and happy Thanksgiving.  While I know you are probably all still gorging on turkey leftovers, I thought you might like an alternative for these cooler nights we’re having.  While this isn’t really PRETTY, it is a great rib sticking warm dish.
This started as a weight watchers recipe, but I modified it to have some flavor too that appealed to my family.

This is a hearty meal for a fall evening.

STUFFED SHELLS
15 large shells, cooked and drained**
1 pound lean ground beef
1 1/2 teaspoon Pampered Chef Italian seasoning
1 medium onion, chopped
8 ounces tomato sauce
1/2 cup water
1 teaspoon beef bouillon granules
1 teaspoon minced garlic, jar
2 tablespoons Classico tomato pesto
1 cup shredded cheese
  • Brown meat and onion, Drain.
  • Whisk together tomato sauce, water, bouillon, garlic, pesto and seasoning.
  • Stir 1/2 cup of tomato sauce mixture and 1/2 cup of cheese into beef mixture.
  • Stuff shells with meat mixture.
  • Pour 1/2 of remaining sauce on bottom of the baking dish.
  • Put shells on top of sauce.
  • Pour remaining sauce over shells.
  • Top with remaining cheese.
  • Bake at 350 degrees for 30 minutes.

**If you prefer the shells and beef mixture can be tossed and cooked as a casserole. When I do this I use the smaller shells, but same proportions.

Chris

I always keep a jar of Classico pesto and roasted red pepper pesto in the fridge. They add a boost of flavor with just a little bit, don’t they?