Stuffed Shells
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 269.3
- Total Fat: 15.2 g
- Cholesterol: 54.0 mg
- Sodium: 601.6 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 1.3 g
- Protein: 12.2 g
View full nutritional breakdown of Stuffed Shells calories by ingredient
Introduction
Twice as nice with beef and cheese! Twice as nice with beef and cheese!Number of Servings: 24
Ingredients
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2 Boxes Jumbo Shells
2 Cup Mozzarealla Cheese
1 Cup Jasmine Rice
4 Italian Sausage
1lb Ground Beef
1 Cup Onion, Chopped
1 Cup Green Pepper, Chopped
3 Cups Ricotta Cheese
1 Egg
1 TB Dry Parsley
1tb Olive Oil
Italian seasonings
Directions
Cook rice, set aside. Cook shells until JUST aldente, strain and immediately run under cold water until room temperature. It's best to cook an extra half box of shells, it's inevitable that some will break.
Heat Oil until shimmering, add onion and pepper, sautee until softened. Add Beef and cook through, season as desired, drain and add to rice.
Cook sausage, cool and cut into wedges, add to rice and beef mixture. Add 1-2 cups tomato sauce, combine well.
Combine ricotta, egg, one cup mozzarella cheese and parsley, salt and pepper to taste.
Using a pastry bag (or a plastic bag with a corner cut out) half-fill each shell with ricotta mixture, moving from one pointed end to the other.
Fill the other half of the shell with the meat mixture, and place in baking dish, aligning in rows.
Cover shells in tomato sauce, (don't swamp them) and bake covered for 30-35 minutes. Uncover, top with remaining mozzarella cheese and bake for another 5 minutes, or until cheese is melted.
Enjoy!
Number of Servings: 24
Recipe submitted by SparkPeople user ONEFOOTOUT.
Heat Oil until shimmering, add onion and pepper, sautee until softened. Add Beef and cook through, season as desired, drain and add to rice.
Cook sausage, cool and cut into wedges, add to rice and beef mixture. Add 1-2 cups tomato sauce, combine well.
Combine ricotta, egg, one cup mozzarella cheese and parsley, salt and pepper to taste.
Using a pastry bag (or a plastic bag with a corner cut out) half-fill each shell with ricotta mixture, moving from one pointed end to the other.
Fill the other half of the shell with the meat mixture, and place in baking dish, aligning in rows.
Cover shells in tomato sauce, (don't swamp them) and bake covered for 30-35 minutes. Uncover, top with remaining mozzarella cheese and bake for another 5 minutes, or until cheese is melted.
Enjoy!
Number of Servings: 24
Recipe submitted by SparkPeople user ONEFOOTOUT.
Member Ratings For This Recipe
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TOOTSIE1175
