Beef Stuffed Shell Casserole and A Book Review

This easy make-ahead casserole is perfect for those days you want to head out for a hike or the beach.  When you get home all you need to do is slide it into the oven, pour yourself a glass of wine, and relax while dinner bakes.

This dish can be made the night before and kept in the refrigerator until ready to be baked.  It also freezes well making it wonderful to have on hand in the case of unexpected guests or when you have friends or neighbors that are going through a rough time and you want to comfort them.

I just finished reading the novel Night Road by Kristin Hannah.  It is the story of Jude Farraday who loves being a mom.  She was blessed with fraternal twins, Mia and Zach, who are in their senior year of high school when a tragic accident occurs and her daughter is killed.  

Mia's best friend, Lexi, who is also Zach's girlfriend, is driving home from a party where she had had less to drink than they did resulting in her going to prison.  

It is the story of how this one tragedy affected the lives of these children, their family and friends and the small community in which they lived.  

It is every mother's worst nightmare and, while I did not agree with the decision Jude made after having been struck by this tragedy, I could empathize and pray that I never find out how I might react in the same situation.

After the accident, Jude's freezer is filled with casseroles that have been dropped off by neighbors and friends seeking to offer comfort where no comfort could be had.  It made me think of this casserole that I had recently made and how it too, is a complete comfort food that would offer little comfort in that circumstance.

I did enjoy this novel, despite the sad and emotional content.  It is, in the end, a story of resilience, love, and forgiveness.  

I am linking up with Foodies Read.  Stop by and see what the other foodies are reading this month.

Entrees, Pasta, Casseroles, Comfort Food, Beef

Entrees, Pasta

Italian

Yield: 9 servings

Author: Wendy Klik

Beef Stuffed Shells

This easy make-ahead casserole is perfect for those days you want to head out for a hike or the beach. When you get home all you need to do is slide it into the oven, pour yourself a glass of wine, and relax while dinner bakes.

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Ingredients

• 18 Jumbo Pasta Shells, cooked per package direction
• 1 lb. ground beef
• 1/2 Vidalia onion, chopped
• 1 (15 oz) carton ricotta cheese
• 2 c. shredded Italian Cheese Blend
• 1/4 c. prepared pesto (my recipe)
• 1 egg
• 1 qt Marinara sauce (my recipe)

Instructions

1. In a large skillet, over medium heat, brown the ground beef with the onion. Drain and set aside.
2. Combine the ricotta cheese, half of the shredded cheese, the pesto, the egg and half of the beef mixture.
3. Cover the bottom of a 9x13" baking pan with a little of the Marinara sauce. Mix the rest of the Marinara sauce with the remaining beef mixture and set aside.
4. Fill the shells with the cheese and beef mixture and arrange in the baking pan. Pour the sauce and beef mixture over the top and sprinkle the remaining shredded cheese over all.
5. At this point the casserole can be frozen, refrigerated or baked immediately. If freezing, defrost completely in the refrigerator. If baking from refrigeration, allow the casserole to come to room temperature or add an addition 10 or 15 minutes to baking time.
6. Bake in a preheated oven for about half an hour, until hot and bubbly and cheese is melted.

Notes

Adapted from a recipe found in Taste of Home

Nutrition Facts

Calories

276.02

Fat (grams)

19.67 g

Sat. Fat (grams)

5.51 g

Carbs (grams)

9.05 g

Fiber (grams)

1.9 g

Net carbs

7.16 g

Sugar (grams)

4.91 g

Protein (grams)

17.36 g

Sodium (milligrams)

652.4 mg

Cholesterol (grams)

59.56 mg

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