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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Three Cheese Beef Pasta Shells Recipe

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This recipe for Three Cheese Beef Pasta Shells is from The Kammlah and Bachus Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 uncooked jumbo pasta shells
1 lb ground beef
1 jar (26 oz) chunky tomato pasta sauce
1/4 cup water
1 8 oz container chive and onion cream cheese
1 & 1/2 cups shredded 6 cheese Italian blend cheese
1/2 cup grated Parmesan cheese
1 egg
1 to 2 tbsp. chopped fresh parsley if desired
Directions:
Directions:
Pre-heat oven to 350. Cook and drain pasta shells as directed on package

in a 10 inch skillet cook ground beef until brown, drain and cool slightly about 5 minutes

In a large bowl mix pasta sauce and water, Pour 1 cup of the mixture in the bottom of a 13x9 inch glass baking dish

In medium blow mix cream cheese, 1 cup of the Italian cheese, the Parmesan cheese, the egg and the ground beef. Use this mixture to stuff shells and line them in the baking dish.

Pour the remaining sauce mix over the shells, cover dish with foil and bake 45 minutes. Sprinkle with remaining 1/2 cup Italian cheese and bake uncovered for 10 minutes. Remove and sprinkle with parsley.

 

 

 

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