Thursday, January 24, 2008

Stuff 'em, Take II

Who ever knew the jumbo pasta shells could be so versatile? I came across this recipe in someone's blog and knew it was going to be a good change from the typical pasta with sauce. I was a little skeptical, but these were really, really good. Definitely one to make again. I baked half and froze half, following the directions in the first stuffed shells post.

Creamy Stuffed Shells
Source: Melissa's Magic in the Kitchen
Serves 6 (2 shells each)


12 Jumbo Pasta Shells
1/2 lb 93% lean ground beef
1/2 lb Jimmy Dean Reduced Fat sausage roll
4 oz cream cheese (I used FF)
6 oz sour cream (I used FF)
1/2 c shredded part skim mozzarella cheese (plus 1/4 c for topping)
1 clove garlic, minced
1 tsp oregano
1 tsp thyme
1 tsp red pepper flakes
Salt and pepper to taste


-Cook shells as directed on the box.
-Preheat oven to 400 degrees
-Meanwhile, brown hamburger and sausage, add spices to taste.
-Drain meat well.
-Add cream cheese, sour cream and mozzarella cheese.
-Mix well.
-Fill cooked shells with mixture and place open side up in a baking dish.
-Sprinkle remaining mozzarella on top.
-Bake until cheese is melted, approx. 15 minutes.


Calories 318.8
Total Fat 13.6 g
Cholesterol 61.8 mg
Sodium 493 mg
Potassium 103.8 mg
Total Carbohydrate 22 g
Fiber 1 g
Protein 26.7 g

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