 This straightforward stuffed shells recipe is the final word consolation meals! Tender shells are full of a beefy cheese combination, then topped with Italian pasta sauce and melty cheese.
Serve it with garlic bread and a easy inexperienced salad for a delicious dinner the entire household will likely be enthusiastic about!
I’m at all times looking out for a brand new pasta dish, so when I discovered this beef stuffed shells recipe on the Style of Residence web site, I simply needed to give it a attempt.
The primary time I made it, my household wasn’t tremendous thrilled in regards to the texture of the filling. So I tweaked it a bit. The largest modifications have been including extra beef to the filling, and utilizing cottage cheese as a substitute of ricotta. Perfection!
To make issues further straightforward, I take advantage of Barilla tomato & basil pasta sauce, however you should use a special model, or when you have the time, whip up some home made marinara sauce.
Stuffed Shells: A Excellent Make-Forward Meal!
As a busy mother, I like having meals I can prep forward and retailer both within the fridge or freezer till I’m prepared to make use of them.
This tasty pasta dish is ideal as a result of you’ll be able to both bake it instantly, refrigerate it for 2-3 days, or freeze it for 3-4 months.
After assembling it, wrap it tightly. Unbaked, it’s going to maintain within the fridge for a number of hours or as much as three days.,
For long-term storage, I like to recommend double-wrapping it in foil first. Let it thaw within the fridge, then bake it coated for 40-50 minutes.
You may bake it frozen, simply plan on including not less than 20 extra minutes to the cooking time.
HOW TO MAKE BEEF STUFFED SHELLS
- PASTA – Deliver 3-4 quarts of water to boil in a giant pot. Add a couple of tablespoon of salt and the jumbo shells. Cook dinner in line with package deal instructions till pasta is al dente. Drain in a giant colander.
- FILLING – Whereas the shells are cooking, make the meat and cheese filling. Brown the bottom beef and onion in a big skillet. Drain off the fats and stir within the cottage cheese, parmesan, pesto, egg, and one cup of the mozzarella cheese.
- ASSEMBLE – Spray a 9×13″ dish with cooking spray. Unfold a skinny layer of sauce over the underside. Stuff the shells with filling and organize them over the sauce in a single layer. Prime with the remainder of the sauce, then sprinkle with the final cup of shredded cheese. Cowl with foil that has been sprayed with non-stick cooking spray.
- BAKE – Bake in a preheated oven at 375 levels for 25-Half-hour, or till the sauce is sizzling and bubbly, and the cheese is melted.
Retailer any leftovers within the fridge for 3-4 days. You may merely cowl the dish with plastic wrap, or switch the shells to an hermetic container.
PRO TIPS:
- Don’t overcook the shells. They’ll take up moisture from the sauce, so for those who prepare dinner them too lengthy, they may turn into mushy.
- The pesto might seem to be an odd ingredient, but it surely provides wonderful taste. So for greatest outcomes, don’t go away it out!
- In case you are a fan of ooey gooey melted cheese, grate the mozzarella your self. The pre-shredded cheese is coated with powder, so it doesn’t soften as effectively.
Beef Stuffed Shells Recipe Variations:
- Use ricotta cheese as a substitute of cottage cheese for those who choose.
- You may substitute the bottom beef with floor rooster or floor turkey.
- This dish can be tasty with half Italian sausage and half floor beef.
- So as to add further diet, you’ll be able to add contemporary or frozen spinach to the filling.
MORE PASTA RECIPES:
Yield: 8-10 servings
Beef Stuffed Shells Recipe
A secret ingredient makes these the tastiest beef stuffed shells ever! A simple and scrumptious pasta dish that may be made forward.
Prep Time
Half-hour
Cook dinner Time
Half-hour
Whole Time
Half-hour
Components
- 25 jumbo pasta shells
- 1 pound lean floor beef
- 1 cup diced onion
- 1 cup lowfat cottage cheese
- 1/2 cup parmesan cheese
- 1/4 cup pesto
- 1 giant egg
- 2 cups shredded mozzarella
- 24 oz jar spaghetti sauce (or 26 ounce)
Directions
- Cook dinner the shells in salted boiling water till al dente. Drain and put aside.
- Whereas the shells are cooking, prepare dinner the bottom beef and onion in a big skillet over medium-high warmth till the meat is brown.
- Drain off the surplus grease. Stir within the cottage cheese, parmesan, pesto, egg, and one cup of mozzarella cheese.
- Spray a 9×13″ baking dish with cooking spray. Unfold a skinny layer of sauce over the underside of the pan.
- Stuff the cooked shells with the meat combination. Pour the remaining sauce on high of the shells. Sprinkle with the remaining cheese.
- Spray a bit of aluminum foil with cooking spray and canopy the dish. Bake at 375° for 25-Half-hour, or till sizzling and bubbly.
- If desired, garnish with contemporary basil.
Notes
-I used 25 shells, however you might use kind of relying on how full you fill them.
Diet Data:
Yield:
8
Serving Dimension:
1
Quantity Per Serving:
Energy: 457Whole Fats: 19gSaturated Fats: 7gTrans Fats: 0gUnsaturated Fats: 9gLdl cholesterol: 96mgSodium: 950mgCarbohydrates: 36gFiber: 4gSugar: 9gProtein: 34g
This straightforward stuffed shells recipe was a success with my household, and I wager it is going to be with yours too! When you make it, be sure you come again and go away a remark and evaluate. 🙂