Three Cheese Beef Pasta Shells

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Three-Cheese Beef Pasta Shells

For the best results, cook the pasta shells just until al dente (still slightly firm). They are easier to stuff, and the won't be overcooked during baking.

Prep Time: 25 minutes Start of Finish 1 hour 20 minutes minutes Makes 8 servings

Ingredients:

24 uncooked jumbo pasta shells
1 lb lean (at least 80%) ground beef
1 jar (26 oz) chunky tomat paste sauce
1/4 cup water
1 container (8 oz) chive and onion cream cheese spread
1 1/2 cups shsredded 6-cheese Italian cheese blend (6 oz)
1/2 cup graed Parmesan cheese
1 egg
1 to 2 tablespoons chopped fresh parsley, if desired.

Topping:

1 tablespoon packed brown sugar
2 tablespoons ketchup
1/2 teaspoon mustard

Directions:

Heat oven to 350 degrees F. Cook and drain pasta shells as directed on the package. In a 10-inch skillet, cook ground beef over medium high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.

In a large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in the bottom of an ungreased 13 x 9 inch (3 quart) glass baking dish. In a medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked ground beef. Spoon heaping tablespoon mixture int each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over the top, covering shells compleely. Cover with foil.

Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1.2 cup Italiam cheese. Bake 10 minutes longer or until cheese is melted. Sprinkle with parsley.

High altitude: (3500-6500 ft.) Heat oven to 375 degrees F.

Per serving: calories 490; total fat 26g; sodium 1170mg, dietary fiber 3g