Stuffed Shells

Description
Contributed by World Recipes Y-Group

Ingredients

 * ½ to ¾ lb ground beef
 * 4 – 6 oz cream cheese
 * 1 can cream of mushroom soup, undiluted
 * ¾ to 1 cup cooked, chopped broccoli
 * Italian seasoning
 * minced garlic or garlic powder
 * minced onion
 * 1 pkg. large stuffing size shell pasta
 * 1 large jar Prego, Ragu, or Goya spaghetti sauce

Directions

 * 1) Preheat shells according to package directions. This recipe will stuff a little more than half the package.
 * 2) Drain and cover with cold water to stop cooking and prevent sticking.
 * 3) Brown meat with amount of spices to suit your taste.
 * 4) Drain liquid.
 * 5) Add cream cheese, broccoli and soup.
 * 6) If you like, you can add chopped fresh mushrooms for a bit more flavor.
 * 7) Cook and stir occasionally until cream cheese is thoroughly melted.
 * 8) Lightly grease or spray a large casserole dish.
 * 9) Gently fill each cooked shell with stuffing mixture and place open side up in casserole with edges just touching.
 * 10) Pour spaghetti sauce over the shells.
 * 11) If desired, cover with shredded mozzarella cheese or a mixture of 2 parts shredded mozzarella and 1 part shredded provolone cheese.
 * 12) Bake in a 325°F oven about 30 – 45 minutes or until heated through and cheeses are melted.

Variation
A variation of this recipe for seafood lovers:
 * 1) Melt cream cheese with about 3 tablespoons of butter.
 * 2) Add soup, broccoli, and precooked frozen salad size shrimp or shredded shrimp or crabmeat (imitation crab is great).
 * 3) Die-hard Italian food cravers will love it with Italian sausage in place of the ground beef.
 * 4) Another quick to fix dish, can be done ahead and frozen.
 * 5) Enjoy.