Why We Love It
This recipe is a nice change from your everyday pasta dish. It packs a lot of flavour into a small serving.
- 8 jumbo pasta shells, uncooked
- Approximately 200 grams extra-lean ground beef
- ¼ of a small onion, chopped
- About ⅓ cup + 2 tablespoons Philadelphia Herb and Garlic Cooking Crème (regular or light)
- ¼ cup soft cheese, such as ricotta or Boursin
- ½ cup + 2 tablespoons shredded mozzarella cheese
- 2 tablespoons grated or shredded Parmesan cheese
- 350 mL pasta sauce (half of a standard jar)
- 1 tablespoon milk
- Preheat oven to 350°F.
- Cook pasta as directed on package for oven baking. (Typically this means reducing the cooking time by three to five minutes.) Drain and set aside.
- Heat up a large skillet. Brown ground beef with onions. When the meat is cooked, drain the fat off.
- Stir in ⅓ cup cooking crème and all three cheeses. Taste and adjust if necessary. (The mixture should be the texture of a paste. If it is too thick, add more cooking crème.)
- Spread about half the pasta sauce in a baking dish big enough to hold all the shells in one layer.
- Stuff shells with meat mixture and place in the baking dish on top of the sauce. Top shells with remaining sauce.
- Bake uncovered at 350°F for 25 minutes.
- Remove shells from oven. Mix remaining cooking crème (2 tablespoons) with milk. Drizzle mixture on top of shells and add 2 tablespoons shredded mozzarella cheese. (You can also sprinkle a bit more Parmesan on top if you like.)
- Bake uncovered at 350°F for 5 more minutes.
- For a complete meal, serve this dish with a Caesar salad.
- We found Tinkyada brown rice large shells at Pete’s Frootique in downtown Halifax. We cooked them for 15 minutes using the no-heat method described on the box.