Hearty stuffed shells. Perfect for a freezer meal.

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
8
Yield:
24 stuffed shells
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

450 calories; protein 25.1g; carbohydrates 45.5g; fat 18.3g; cholesterol 52.1mg; sodium 915.5mg. Full Nutrition
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