Stuffed Pasta Shells Surprise

This is two very different stuffed shell recipes made from one basic recipe. I use leftover meat from the week to make this recipe. They can be a meal or an appetizer. It adds variety to a meal and can also be made meatless by adding water chestnuts or other vegetables. Serve with Caesar salad and a loaf of hot crusty garlic bread or sticks for dunking.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 631 Calories

Ingredients

• 1 teaspoon garlic powder
• ¼ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (6 ounce) can crabmeat
• ¼ pound ground beef
• 1 (15 ounce) container ricotta cheese
• cooking spray
• 1 (24 ounce) jar spaghetti sauce
• 1 tablespoon prepared pesto
• 1 (15 ounce) jar Alfredo sauce
• 24 jumbo pasta shells
• ¼ pound finely chopped cooked ham

Recipe Instructions

Step 1

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.

Step 2

Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.

Step 3

Preheat an oven to 350 degrees F (175 degrees C). Spray 2 9x13-inch baking dishes with cooking spray. Combine the 2 cups mozzarella cheese, ricotta cheese, 1/4 cup Parmesan cheese, spinach, and pesto together in a bowl.

Step 4

Stir half of the cheese-spinach mixture into the cooked beef. Season with garlic powder. Spread about 1 cup spaghetti sauce into a 9x13-inch baking dish. Stuff 12 pasta shells with the beef and cheese mixture, then arrange in the baking dish. Top with the remaining spaghetti sauce, and sprinkle with 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese.

Step 5

Mix the remaining spinach-cheese mixture with ham and crab. Stuff the last 12 pasta shells with the ham mixture, and arrange in another 9x13-inch baking dish sprayed with nonstick spray. Pour the alfredo sauce on top, then sprinkle with 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese.

Step 6

Bake both casseroles in the preheated oven until the cheese melts and the sauce is bubbly, about 30 minutes.