STUFFED PASTA SHELLS                               

(delicious, quick and easy!)

 

Ingredients:

Lean ground beef and/or lean ground turkey (2 pounds)

JUMBO pasta sea shells (Barilla or other brand)

French's Durkee Dried Onions (1 large can)

Shredded Monterey Jack cheese (1 – 8 oz. bag)

-         Can use mixed cheddar, Mexican cheese…whatever you like

Mild Salsa (large jar of 24 oz. or more)

-         La Victoria brand is recommended.  I used Walmart store brand, and it was good.

 

Directions: 

Preheat oven to 350 degrees.

Boil Jumbo pasta shells. Do not overcook.  Drain.  Set aside.

Meanwhile, cook ground meat, drain fat.

Mix together the salsa, cheese, and onions.  Set aside. (See option below.)

Add “half” of the next 3 ingredients to the meat (onions, cheese, salsa).

Mix together.

While pasta shells are still hot, stuff each shell FULL with meat mixture.

Place these in a large baking dish that has been lightly sprayed with PAM.

When you have fully stuffed all the shells and there is no meat mixture left, pour remaining salsa, onions, and cheese mixture over the top of shells. 

Bake at 350 degrees for approx. 20 minutes or until cheese and onions have browned.

 

Options:

Reserve a little cheese and onion instead of mixing all with the salsa. If you do that, after you put the “top” layer of the salsa on the stuffed shells, you can sprinkle some extra cheese and, then, onions on top of that.

I used more than a 24 ounce jar of salsa – probably about 28-30 ounces total. 

I used 1 pound each of lean hamburger and ground turkey. 

Instead of preparing one, huge casserole (This recipe makes a lot.), I prepared enough for two meals (good leftovers) and, using medium sized aluminum bread pans, put about 8 stuffed shells and topping in each of two pans.  These were frozen for future meals.