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Ingredients35 m servings 450 cals
Original recipe yields 8 servings (24 stuffed shells)
- Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Cook and stir ground beef, bell pepper, onion, and salt in a skillet over medium heat until beef is browned and crumbly, 5 to 10 minutes; drain. Mix kidney beans, mozzarella cheese, and pesto into ground beef mixture.
- Spoon 1/4 cup ground beef mixture into each pasta shell. Arrange stuffed shells in a serving dish and top with pasta sauce and Parmesan cheese.
- Cook's Note:
- If you wish to freeze, place in freezer-safe container and keep frozen for up to 2 months.
Per Serving: 450 calories; 18.3 g fat; 45.5 g carbohydrates; 25.1 g protein; 52 mg cholesterol; 915 mg sodium. Full nutrition