Best Quick Meat Sauce And Shells Recipes

QUICK MEAT SAUCE AND SHELLS

Quick Meat Sauce and Shells image

Make and share this Quick Meat Sauce and Shells recipe from Food.com.

Provided by CookingONTheSide

Categories One Dish Meal

Time 38m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb lean ground beef
1 large sweet red pepper, cored, seeded and diced
1 large green bell pepper, cored, seeded and diced
1 medium onion, peeled and chopped
2 garlic cloves, peeled and chopped
2 (14 1/2 ounce) cans diced tomatoes seasoned with basil garlic & oregano
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb medium pasta shell
1 cup part-skim mozzarella cheese, shredded

Steps:

Coat a large nonstick skillet with nonstick cooking spray; heat over medium-high heat and add crumbled ground beef, peppers, onion and garlic.
Cook for 8 minutes, stirring occasionally.
Stir in tomatoes, sugar, salt and black pepper.
Cover and simmer on medium-low for 15 minutes, stirring occasionally.
While sauce is simmering, cook pasta following package directions.
Drain.
Spoon sauce over pasta.
Top with shredded cheese and serve.

Nutrition Facts : Calories 535.7, Fat 14.9, SaturatedFat 7.1, Cholesterol 73.3, Sodium 483.6, Carbohydrate 63.6, Fiber 3.7, Sugar 5.1, Protein 35

EASY BEEF-STUFFED SHELLS

Easy Beef-Stuffed Shells image

Here's a rich and comforting dish that's terrific right away or made ahead and baked the next day. Pesto makes a surprising filling for these stuffed shells with meat sauce. -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 10 servings.

Number Of Ingredients 9

Ingredients

20 uncooked jumbo pasta shells
1 pound ground beef
1 large onion, chopped
1 carton (15 ounces) ricotta cheese
2 cups shredded Italian cheese blend, divided
1/2 cup grated Parmesan cheese
1/4 cup prepared pesto
1 large egg
1 jar (26 ounces) spaghetti sauce, divided

Steps:

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. In a large bowl, combine the ricotta cheese, 1-1/2 cups Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture., Spread 3/4 cup spaghetti sauce into a greased 13x9-in. baking dish. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef mixture and spaghetti sauce; pour over shells. Sprinkle with remaining cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake for 40 minutes. Uncover; bake until cheese is melted, 5-10 minutes longer.

Nutrition Facts : Calories 405 calories, Fat 22g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 730mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 25g protein.

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