Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, make over easy beef stuffed shells. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. In a small bowl, combine the tomatoes, tomato sauce and Italian seasoning. Cook pasta shells according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

Make Over Easy Beef Stuffed Shells is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Make Over Easy Beef Stuffed Shells is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have make over easy beef stuffed shells using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Make Over Easy Beef Stuffed Shells:

1. Prepare 1 lb lean ground beef
2. Prepare 1 large onion chopped
3. Prepare 1 medium green pepper chopped
4. Make ready 1 1/4 cup reduced fat ricotta cheese
5. Prepare 1 1/2 cup shredded reduced fat Italian cheese blend, divided
6. Prepare 1/4 cup grated parmesan cheese
7. Get 1/4 cup prepared pesto
8. Get 1 egg lightly beaten
9. Make ready 1 can Italian diced tomatoes
10. Make ready 8 oz no salt added tomato sauce
11. Make ready 1 tsp Italian seasoning

Get one of our Makeover easy beef-stuffed shells recipe and prepare delicious and healthy treat for your family or friends. Enjoy the convenience of this make-ahead dish or bake right away. Either way, it has half the saturated fat of the original recipe but is just as meaty. —Blair Lonergan, Rochelle, Virginia. Bookmark this recipe to cookbook online.

Instructions to make Make Over Easy Beef Stuffed Shells:

1. Cook pasta according to package direction; drain and rinse in cold water.
2. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain.
3. In a large bowl; combine the ricotta ;1 cup Italian cheese blend; Parmesan cheese, pesto, egg and half of the beef mixture.
4. In a small bowl, combine tomatoes, tomato sauce and Italian. Spread 3/4 cup into a 13in x 9in baking dish coated by cooking spray. Spoon cheese mixture into pasta shells; place in baking dish.Combine remaining beef mixture and tomato mixture; spoon over shells. Sprinkle remaining cheese. Cover and refrigerate over night.
5. Remove dish from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 5~10 minutes longer or until cheese is melted.

Either way, it has half the saturated fat of the original recipe but is just as meaty. —Blair Lonergan, Rochelle, Virginia. Bookmark this recipe to cookbook online. To start, gather the sauce, cooked shells, and filling for the cheese beef stuffed shells. Next, place a cooked shell in your hand and spoon in about a tablespoon and a half of ricotta mixture. Don't worry if this process gets messy.

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