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Beef Stuffed Shells

 
Beef Stuffed Shells
7.4k

Beef stuffed inside large pasta shells topped with gooey cheese then baked to perfection. Make-ahead and it's freezer friendly, meat stuffed shells without ricotta.

Yield

6

servings

Prep

30

min

Cook

60

min

Ready

90

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 pound ground beef
1 large onions
chopped
1 clove garlic
chopped, to taste
8 ounces mozzarella cheese
shredded
½ cup bread crumbs
1 large eggs
salt and black pepper
to taste
*
parsley leaves
to taste
*
oregano
to taste
*
6 ounces pasta shells, jumbo
about 18 shells, or more as needed depending on size of shells
*
16 ounces spaghetti sauce
one jar
½ cup Parmesan cheese
grated

Directions

Heat a skillet over medium heat.

Add the mince (ground beef), onion and garlic.

Cook until the beef is browned and onions are softened and beginning to turn translucent.

Drain any accumulated fat and cool.

Cook shells in boiling water according to package directions (about 10 minutes), drain and rinse with cool water.

In a bowl, mix the meat mixture with mozzarella cheese, bread crumbs, egg and seasonings.

Line the bottom of a baking dish with about ¼ of the spaghetti sauce.

Stuff the shells with the meat mixture and place in dish on top of sauce.

Pasta shells stuffed with beef in casserole dish, ready for the sauce

Pour remaining sauce over the stuffed shells and sprinkle with the grated Parmesan cheese.

Beef stuffed inside large pasta shells topped with gooey cheese then baked to perfection. Make-ahead and it's freezer friendly.
Beef stuffed inside large pasta shells topped with gooey cheese then baked to perfection. Make-ahead and it's freezer friendly.

Cover with foil and bake at 375℉ (190℃) F for 20 to 25 minutes.

Close-up of a beef stuffed pasta shell

Freezing instructions

I have frozen this dish several times with success.

Use the foil pans for this or put foil in your baking dish before the sauce and assembling shells.

You can cook the shells then cool and freeze; thaw and reheat at 350℉ (180℃) F until heated through.

You can also freeze the stuffed shells before cooking, then thaw and cook as directed.

The only thing I have noticed when freezing is that you may need to add more sauce over the top.

Beef stuffed inside large pasta shells topped with gooey cheese then baked to perfection. Make-ahead and it's freezer friendly.

 

* not incl. in nutrient facts

Reviews

+4

about 5 years

Made this for supper tonight exactly as posted - very yummy....will be something I make often.

+10

almost 11 years

I made this recipe for dinner and oh oh oh it was good. I did have to make one adjustment though, I didn't have mozarella on hand so I used regular cheddar on the inside and provolone on the top and it came out super. thumbs up for the dish maker....

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Comments

Olean, United States
 about 2 months ago

Why in the instructions on top states cook for an hour and below 20 to 25 minutes? Which one is correct?

An hour is the estimation of overall cooking time, which includes browning the beef, the garlic, and boiling the pasta, etc. The actual baking time in the oven is about 25 minutes. Hope this helps. Happy Cooking :)

happyzhangbo
Toronto , Ontario, Canada
 about 1 month ago

Nutrition Facts

Serving Size 246g (8.7 oz)
Amount per Serving
Calories 46350% of calories from fat
 % Daily Value *
Total Fat 26g 39%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 127mg 42%
Sodium 523mg 22%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 13%
Sugars g
Protein 69g
Vitamin A 15% Vitamin C 19%
Calcium 45% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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