Monthly Meal Planner, Menu Planner, Free Recipe Website, Dinner Ideas, Monthly Menu Planner, Monthly Meal Plan, monthly menu plan, Monthly Meal Planning, monthly menu planning, meal plan, family meal planner, family menu planner, easy meal planning, easy menu planning, month of meals, menu calendar, free meal calendar, free menu planner, free recipe planner, free recipe calendar, meal calendar, recipe planner, recipe calendar, monthly recipes, home dining, month of recipes, smart cooking, use leftovers, reuse meals, leftover planning, left overs, diverse meals, jes, jessica, mostek, jessica mostek, meal ideas, menu ideas, no credit card needed, no credit card necessary, ideas for supper, ideas for supper tonight

Return to browsing category: Pasta/Rice/Potatoes

Creamy Pesto-Stuffed Shells by Julie VanWynsberghe serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Creamy Pesto-Stuffed Shels

Ingredients:

jumbo pasta shells, uncooked

1 lb

ground turkey (or lean beef)

1 small

onion, chopped

1 10oz tub

Philadelphia Creamy Pesto Cooking Creme, divided

1 cup

Part skim Ricotta Cheese

1 cup

Shredded mozzarella cheese, divided

1/4 cup

grated parmesan cheese

2 cups

spaghetti sauce, divided

2 T

milk

Directions:

Heat oven to 350 degrees

Cook shells as directed. Meanwhile, brown turkey (or beef)with onions in large skillet; drain. Remove from heat. Stir in 3/4 cup cooking creme, ricotta, 1/2 cup mozzarella and Parmesan.

Drain shells; stuff with meat mixture. Spread 1 cup sauce onto bottom of 13X9 baking dish; top with shells and remaining sauce.

Bake 25 minutes. Mix remaining cooking creme and milk; drizzle over shells. Top with remaining mozzarella. Bake uncovered an additional 5 minutes or until cheese is melted.

Categories:

Pasta/Rice/Potatoes