Thursday, July 23, 2009
Mr. Jetplane's New Favorite Meal
8:32 AM | 
Posted by
Heather Warren
So as I have said, Mrs. Jetplane is trying her hardest to add a new recipe to her repertoire every week. This recipe was added about 2 months ago, and we've already had it twice. And as you can see, I have added Mrs. Jetplane Cooks tab, so more recipes to come...
It is yummy and pretty darn easy.
Three Cheese Beef Pasta Shells
Ingredients
24 uncooked jumbo pasta shells
1 lb of lean ground beef (atleast 80% - I use 97% lean)
1 Jar (26oz) chunky tomato pasta sauce ( I prefer Newman's own, Classico, or Barilla)
1/2 cup of water
1 container (8oz) chive & onion cream cheese spread (I bought Kraft, I haven't use the reduced fat one yet)
1 1/2 cups shredded 6-cheese Italian Cheese Blend
1/2 cup grated Parmesan Cheese ( I use Reduced Fat kind)
1 Egg
1. Heat oven to 350 degrees. Cook and drain pasta shells.
2. Cook ground beef until thoroughly cooked, drain. Cool slightly.
3. In a large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of an ungreased glass baking dish (13x9). In a large bowl, mix cream cheese, 1 cup of Italian Cheese, the Parmesan Cheese, Egg, and ground beef. Spoon a large tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
4. Bake 40 - 45 minutes or until bubbly and cheese filing is set. Sprinkle the remaining 1/2 cup of Italian Cheese. Bake 10 minutes longer or until cheese is melted.
Sorry no pictures... I promise the next time I make this I will take a picture and add it to this post. We eat them up...way too fast...
Enjoy!
It is yummy and pretty darn easy.
Three Cheese Beef Pasta Shells
Ingredients
24 uncooked jumbo pasta shells
1 lb of lean ground beef (atleast 80% - I use 97% lean)
1 Jar (26oz) chunky tomato pasta sauce ( I prefer Newman's own, Classico, or Barilla)
1/2 cup of water
1 container (8oz) chive & onion cream cheese spread (I bought Kraft, I haven't use the reduced fat one yet)
1 1/2 cups shredded 6-cheese Italian Cheese Blend
1/2 cup grated Parmesan Cheese ( I use Reduced Fat kind)
1 Egg
1. Heat oven to 350 degrees. Cook and drain pasta shells.
2. Cook ground beef until thoroughly cooked, drain. Cool slightly.
3. In a large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of an ungreased glass baking dish (13x9). In a large bowl, mix cream cheese, 1 cup of Italian Cheese, the Parmesan Cheese, Egg, and ground beef. Spoon a large tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
4. Bake 40 - 45 minutes or until bubbly and cheese filing is set. Sprinkle the remaining 1/2 cup of Italian Cheese. Bake 10 minutes longer or until cheese is melted.
Sorry no pictures... I promise the next time I make this I will take a picture and add it to this post. We eat them up...way too fast...
Enjoy!
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9 comments:
This sounds really good. I might have to give it a try for when Matt gets back!
This sounds SO good and I love that you posted it because I've always liked the idea of stuffed shells but typically there is ricotta cheese which I just can't get behind...
I am definitely making this for my husband, THANKS!!
Those sound fantastic. I'll have to make those for the hubby and I sometime.
Yum! Sounds delish!
Mrs. Jetplane,
I've really enjoyed your blog ever since I found it. Its adorable! So I'm giving you the "One Lovely Blog" award. Please stop by my blog to retrieve it!
This sounds so good! I bet it'll be a hit with my guy too!
i'm making this right now! i had my laptop propped up on my kitchen counter :) it looks delicious!
I've made this before for my friends but this weekend I wanted to make it for my Picky McPickerson boyfriend. The first time I made this I followed the recipe but yesterday I couldn't find the chive&onion cream cheese at my local grocery store and didn't have time to run somewhere else (spur of the moment meal decision). Instead of the cream cheese I used low-fat french onion dip. I thought this brought both a smoother and lighter texture to the meat mixture and gave it just a very small, yet welcoming, tang. I think I prefer the dip to the cream cheese. And, miraculously, the boyfriend liked it. Although he did eat it very cautiously so as to not accidentally eat a tomato hunk from the sauce. And because he really didn't trust me that there were no onions in it, he absolutely hates them (I didn't tell him about the dip, though, ha!).