Here is a recipe that I’ve been using over the past few years. I’m not a big cheese person, but this is sooo good. My family loves it. It’s definitely a dinner staple.
What you need:
24 uncooked jumbo pasta shells
1 lb. ground beef
1 jar (26 oz.) chucky pasta sauce
1 (8 oz.) container cream cheese
1 1/2 cups 6 cheese Italian blend- shredded
1/2 cup grated Parmesan cheese
1-2 T fresh chopped parsley, optional
Heat oven to 350F. Cook and drain pasta shells. In a 10″ skillet, cook ground beef until fully cooked. Drain and cool slightly. In a large bowl, mix pasta sauce and 1/4 cup of water. Pour 1 cup of sauce in bottom of ungreased pan. In medium bowl, mix cheese spread, 1 cup Italian cheeses and Parmesan cheese plus 1 egg and ground beef. Spoon into shells. Pour remaining sauce over shells. Bake 40-45 minutes. Sprinkle with remaining 6 cheese blend. Bake an additional 10 minutes longer or until cheese is melted. Sprinkle with parsley. Instead of parsley, I chose to add a drained can of stewed tomatoes.
Serve with garlic bread and salad.