"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Three Cheese Pasta Shells Recipe

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This recipe for Three Cheese Pasta Shells, by , is from Serenity Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deb Lehman

Category:
Category:

Ingredients:  
Ingredients:  
24 uncooked jumbo pasta shells
lb. lean ground beef (80% at-least)
lb. Jimmy Deans sausage
(1) 26 oz. jar chunky tomato pasta sauce
c. water (I usually don't use water)
(1) 8 oz. container chive and onion cream cheese spread
1 c. shredded 6 cheese Italian cheese blend (6 oz.)
c. grated Parmesan cheese
1 egg
1-2 tbsp. chopped fresh parsley (optional)

Directions:
Directions:
Heat oven to 350. Cook and drain pasta shells as directed on package.

In 10-inch skillet, cook ground beef and sausage over medium-high heat 5-7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.

In large bowl, mix pasta sauce and water. Pour 1 coup of the sauce mixture in bottom of ungreased 13X9 (3 quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of Italian cheese, Parmesan cheese, egg and cooked ground beef/sausage mixture. Spoon heaping tbsp. mixture into each shell. Arrange stuffed shells over sauce in baking dish. Drizzle remaining sauce over top of shells. Cover with foil.

Bake 40 - 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining c. Italian cheese. Bake 10 minutes longer or until cheese is melted. Sprinkle with parsley.

Number Of Servings:
Number Of Servings:
serves 8
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This is an all-time favorite because I can freeze it! I make a double batch and the ones I am freezing, I sprinkle the last cup of cheese over shells. I use aluminum square pans with lids &
I go from freezer to oven but you can thaw out first.

 

 

 

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