Best 3 Cheese Beef Stuffed Shells Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THREE CHEESE STUFFED SHELLS RECIPE



Three Cheese Stuffed Shells Recipe image

Three Cheese Stuffed Shells are a delicious twist on lasagna using jumbo shells that are stuffed with the classic lasagna cheese blend with Italian seasoning all baked in spaghetti sauce for a classic Italian dish. A tried and true family favorite dinner!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 1h

Number Of Ingredients 10

20 uncooked jumbo pasta shells
15 ounce container ricotta cheese
8 ounces 2 cups grated mozzarella cheese
1/2 cup grated Parmesan cheese
2 Tablespoons chopped basil
1 teaspoon Italian Seasoning
1 egg
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 - 26 ounce jar spaghetti sauce

Steps:

  • Preheat oven to 350 degrees. Cook pasta shells according to package directions for al dente, about 9 minutes. Drain and rinse in cold water.
  • In a large bowl, combine the ricotta, 1 1/2 cups of the mozzarella, parmesan, basil, Italian seasoning, egg, salt and pepper. Spread 3/4 of the spaghetti sauce on the bottom of a 13x9 inch baking dish.
  • Spoon the cheese mixture into the pasta shells and place in the baking dish. Pour remaining spaghetti sauce over shells and sprinkle with remaining mozzarella. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake for 5-10 minutes more.

Nutrition Facts : Calories 414 kcal, Carbohydrate 30 g, Protein 26 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 101 mg, Sodium 1298 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

EASY BEEF-STUFFED SHELLS



Easy Beef-Stuffed Shells image

Here's a rich and comforting dish that's terrific right away or made ahead and baked the next day. Pesto makes a surprising filling for these stuffed shells with meat sauce. -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 10 servings.

Number Of Ingredients 9

20 uncooked jumbo pasta shells
1 pound ground beef
1 large onion, chopped
1 carton (15 ounces) ricotta cheese
2 cups shredded Italian cheese blend, divided
1/2 cup grated Parmesan cheese
1/4 cup prepared pesto
1 large egg
1 jar (26 ounces) spaghetti sauce, divided

Steps:

  • Cook pasta shells according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1-1/2 cups Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture., Spread 3/4 cup spaghetti sauce into a greased 13x9-in. baking dish. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef mixture and spaghetti sauce; pour over shells. Sprinkle with remaining cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake for 40 minutes. Uncover; bake until cheese is melted, 5-10 minutes longer.

Nutrition Facts : Calories 405 calories, Fat 22g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 730mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 25g protein.

THREE-CHEESE BEEF PASTA SHELLS



Three-Cheese Beef Pasta Shells image

These Three-Cheese Beef Pasta Shells can be ready to impress in no time at all. Perfect for company and cozy nights at home, this hearty dish only looks like you spent all day in the kitchen. In fact, you can pull stuffed pasta shells with ground beef together with just 25 minutes of prep time, then get the rest of the meal ready while it bakes. These stuffed shells with cream cheese, ground beef, melty cheese and pasta sauce bring a whole new meaning to the term "comfort food." No matter the occasion, nothing satisfies quite like a warm dish of Three-Cheese Beef Pasta Shells.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 8

Number Of Ingredients 9

24 uncooked jumbo pasta shells
1 lb ground beef (at least 80% lean)
1 jar (25.5 oz) Muir Glen™ organic chunky tomato & herb pasta sauce
1/4 cup water
1 container (8 oz) chive and onion cream cheese spread
1 1/2 cups shredded Italian cheese blend (6 oz)
1/2 cup grated Parmesan cheese
1 egg
1 to 2 tablespoons chopped fresh parsley, if desired

Steps:

  • Heat oven to 350°F. Cook and drain pasta shells as directed on package.
  • In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
  • In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
  • Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake uncovered about 10 minutes or until cheese is melted. Sprinkle with parsley.

Nutrition Facts : Calories 430, Carbohydrate 28 g, Cholesterol 115 mg, Fat 2, Fiber 2 g, Protein 23 g, SaturatedFat 12 g, ServingSize 3 Shells, Sodium 660 mg, Sugar 5 g, TransFat 1/2 g

3 CHEESE & BEEF STUFFED SHELLS



3 Cheese & Beef Stuffed Shells image

Make and share this 3 Cheese & Beef Stuffed Shells recipe from Food.com.

Provided by Jens Kitchen

Categories     Pasta Shells

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 9

24 uncooked jumbo pasta shells
1 lb 80% lean ground beef (at least 80%)
1 (26 ounce) jar chunky pasta sauce
1/4 cup water
1 (8 ounce) container chive & onion cream cheese
1 1/2 cups shredded Italian cheese blend
1/2 cup grated parmesan cheese
1 egg
1 -2 tablespoon chopped parsley (optional)

Steps:

  • Heat oven to 350°F Cook and drain pasta shells as directed. (For best results, cook the pasta just until al dente (still slightly firm). This will make them easier to stuff and they won't overcook.).
  • In 10-inch skillet, cook ground beef for 5 to 7 minutes, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
  • In large bowl, mix pasta sauce and water. Pour 1 cup of the sauce in the buttom of an ungreased 13x9 glass baking dish. In a medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked ground beef. Spoon a heaping tablespoon of the mixture into each shell. Arrange shells over sauce in baking dish. Pour remaining sauce over shells. Cover with foil.
  • Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining Italian cheese. Bake 10 minutes longer, or until cheese is melted. Sprinkle with parlsey for presentation.

Nutrition Facts : Calories 368, Fat 26.3, SaturatedFat 11.8, Cholesterol 102.4, Sodium 661.9, Carbohydrate 15.8, Fiber 2.7, Sugar 10.2, Protein 16.5

THREE-CHEESE BEEF PASTA SHELLS



Three-Cheese Beef Pasta Shells image

Make and share this Three-Cheese Beef Pasta Shells recipe from Food.com.

Provided by scarley

Categories     < 4 Hours

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

24 uncooked jumbo pasta shells
1 lb lean ground beef (at least 80%)
1 (26 ounce) jar chunky tomato pasta sauce
1/4 cup water
1 (8 ounce) container chive & onion cream cheese
1 1/2 cups shredded 6 cheese Italian cheese blend (6 oz)
1/2 cup grated parmesan cheese
1 egg
1 -2 tablespoon chopped fresh parsley, if desired

Steps:

  • 1. Heat oven to 350°F Cook and drain pasta shells as directed on package.
  • 2. In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
  • 3. In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked ground beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
  • 4. Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake 10 minutes longer or until cheese is melted. Sprinkle with parsley.

Nutrition Facts : Calories 235, Fat 18, SaturatedFat 9.8, Cholesterol 100, Sodium 226.1, Carbohydrate 1.1, Sugar 0.2, Protein 16.7

THREE-CHEESE JUMBO SHELLS



Three-Cheese Jumbo Shells image

I love cooking, but I'm not into fancy gourmet foods. I think it's more challenging to make delicious, down-home foods like this beefy casserole with ingredients easily found in the refrigerator and on my pantry shelves. -Marjorie Carey, Alamosa, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 11

1 pound ground beef
2/3 cup chopped onion
2 cups water
2 cans (6 ounces each) tomato paste
1 tablespoon beef bouillon granules
1-1/2 teaspoons dried oregano
1 carton (15 ounces) ricotta cheese
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 large egg, lightly beaten
24 jumbo pasta shells, cooked and drained

Steps:

  • In a large skillet, cook beef and onion over medium heat until the meat is no longer pink, breaking meat into crumbles; drain. Stir in the water, tomato paste, bouillon and oregano. Cover and simmer for 30 minutes. , Meanwhile, in a large bowl, combine the ricotta cheese, 1 cup mozzarella, Parmesan cheese and egg. Stuff shells with the cheese mixture., Arrange shells in a greased shallow 3-qt. or 13x9-in. baking dish. Spoon meat sauce over shells. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake until cheese is melted, 3-5 minutes longer. Freeze option: After assembling, sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 442 calories, Fat 20g fat (10g saturated fat), Cholesterol 102mg cholesterol, Sodium 706mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 2g fiber), Protein 32g protein.

THREE-CHEESE STUFFED SHELLS



Three-Cheese Stuffed Shells image

A pair of these baked jumbo shells (conchiglioni) -- filled with three cheeses and spinach -- makes a great kid-size portion.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 11

Salt
1 pound spinach, trimmed
1 pound large pasta shells
2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1 pound ricotta cheese
4 ounces coarsely grated mozzarella cheese
1/4 cup finely grated Parmesan cheese
1 large egg, lightly beaten
Freshly ground pepper

Steps:

  • Preheat oven to 375 degrees. Bring a large pot of water to a boil; add salt. Boil spinach until bright green, about 30 seconds. Remove with a slotted spoon; drain. Add shells to boiling water; cook until slightly underdone. Drain. Toss with 1 teaspoon oil. Set aside.
  • Heat 2 tablespoons oil and the garlic in a large skillet over medium-low heat until garlic is fragrant, about 30 seconds. Add tomatoes; cook, stirring occasionally, until sauce has thickened slightly, 20 to 25 minutes.
  • Squeeze spinach to release excess water; coarsely chop. Stir together with cheeses and egg. Season with salt and pepper.
  • Stuff each shell with about 2 tablespoons cheese mixture. Spread 1 1/2 cups tomato sauce in a 9-by-13 inch baking dish. Arrange shells in dish; cover with more sauce, reserving some for serving. Bake 25 minutes. Serve with remaining sauce.

THREE-CHEESE BEEF PASTA SHELLS RECIPE - (4.3/5)



Three-Cheese Beef Pasta Shells Recipe - (4.3/5) image

Provided by rrxing

Number Of Ingredients 9

24 uncooked jumbo pasta shells
1 pound lean (at least 80%) ground beef
1 (26-ounce) jar chunky tomato pasta sauce
1/4 cup water
1 (8-ounce) container chive and onion cream cheese spread
1 1/2 cups 6 cheese Italian cheese blend, shredded (6-ounces)
1/2 cup Parmesan cheese, grated
1 egg
1 to 2 tablespoons fresh parsley, chopped, if desired

Steps:

  • Heat oven to 350°F. Cook and drain pasta shells as directed on package. In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes. In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked ground beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil. Cover; bake 40 to 45 minutes or until bubbly and cheese filling is set. Uncover; sprinkle with remaining 1/2 cup Italian Cheese Blend. Bake about 10 minutes longer or until cheese is melted. Sprinkle with parsley.

Related Topics