January 24, 2006

Three Cheese Beef Pasta Shells

My friend Angie has made this meal for us each time we had a new baby.  She finally forked over the recipe, I think for fear that I would just keep having kids to get pasta shells!  Angie just had a new baby of her own, so I'm working on cooking up something good for her to celebrate... but there might not be anything better than these easy, cheesy shells!

24 cooked jumbo pasta shells
1 lb. lean ground beef
1 jar chunky tomato pasta sauce
1 container chive and onion cream cheese spread (if you don't know the wonders of this product, you need to learn.. mix it with hot potatoes for instant mashed potatoes or use it on crackers with cucumbers as a savory spread. YUM!)
1.5 cups shredded Italian cheese blend
1/2 cup grated Parmesan
1 egg
1 to 2 tbs chopped fresh parsley

To make:
Heat oven to 350. Brown ground beef, drain.  In a large bowl mix pasta sauce and about a cup of water.  pour a cup into the bottom of an ungreased Pyrex.  In a medium bowl, mix cheese spread, parsley, one cup of the Italian cheese, Parmesean cheese, egg and cooked ground beef.  Spoon a heaping tablespoon of the mixture into each shell.  Arrange shells in Pyrex, pour remaining sauce and cheese over top and cover with foil.  Bake 40-45 minutes, until bubbly.

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