What’s For Dinner? Creamy Stuffed Pasta Shells!

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


  1. Preheat oven to 350°F.
  2. 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.
  3. Heat up a large skillet. Brown ground beef with onions. When the meat is cooked, drain the fat off.
  4. 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.)
  5. Spread about half the pasta sauce in a baking dish big enough to hold all the shells in one layer.
  6. Stuff shells with meat mixture and place in the baking dish on top of the sauce. Top shells with remaining sauce.
  7. Bake uncovered at 350°F for 25 minutes.
  8. 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.)
  9. 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.

(Adapted from http://www.kraftcanada.com/recipes/creamy-stuffed-shells-146021)


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