Best Jumbo Ground Beef Stuffed Shells Recipes

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BEEF-STUFFED SHELLS



Beef-Stuffed Shells image

To assemble this easy casserole, Candace fills jumbo pasta shells with her beef mixture, then tops them off with spaghetti sauce and mozzarella cheese. Add a green salad and breadsticks for a made-in-moments meal.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6-8 servings.

Number Of Ingredients 4

20 jumbo pasta shells
1 jar (26 ounces) spaghetti sauce, divided
1 portion Ground Beef Mix, thawed
1-1/2 to 2 cups shredded part-skim mozzarella cheese

Steps:

  • Cook pasta shells according to package directions; drain. , Spread about 1 cup of spaghetti sauce in a greased 13x9-in. baking dish. , Fill shells with beef mix; place in pan. Top with the remaining spaghetti sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until meat is no longer pink.

Nutrition Facts :

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.

JUMBO GROUND BEEF STUFFED SHELLS



Jumbo Ground Beef Stuffed Shells image

Easy, filling, and delicious pasta dish...great for a crowd. My friends and family beg for this dish. Pairs well with garlic bread and salad.

Provided by ddhowled

Categories     Meat

Time 50m

Yield 6 serving(s)

Number Of Ingredients 18

18 jumbo pasta shells
2 tablespoons olive oil
1 tablespoon of minced garlic
1 fine diced yellow bell pepper
1 fine diced sweet onion
1 1/2 lbs ground beef
1/2 tablespoon garlic powder
1/2 tablespoon season salt
salt and pepper
1 egg
1/2 cup breadcrumbs
3 cups shredded mozzarella cheese, divided
1 (24 ounce) jar of prepared pasta sauce
1 (14 1/2 ounce) can diced tomatoes
1 (5 ounce) can tomato paste
1/2 cup sugar
1 (1 1/2 ounce) package of dry spaghetti seasoning
1 teaspoon of chopped parsley

Steps:

  • Preheat oven to 350 degrees.
  • Cook pasta according to package directions and cool.
  • Heat olive oil in a large skillet.
  • Brown ground beef with minced garlic, bell pepper, and onion. Drain and set aside.
  • Add garlic powder, season salt, salt and pepper, egg, breadcrumbs, and 2 cups of mozzarella to ground beef mixture.
  • In a large skillet, simmer sauce, tomatoes, tomato paste, sugar and spaghetti seasonings.
  • Pour half of the sauce mixture into the bottom of a large baking dish.
  • Drain pasta shells and place on top of the sauce.
  • Fill the shells with the ground beef mixture.
  • Top with mozarella and parsley.
  • Bake 25 minute.

Nutrition Facts : Calories 753.8, Fat 39.7, SaturatedFat 16.2, Cholesterol 154.9, Sodium 1226.8, Carbohydrate 59.6, Fiber 7.2, Sugar 34.9, Protein 41.2

LASAGNA-STUFFED SHELLS



Lasagna-Stuffed Shells image

Jumbo pasta shells are stuffed with a lasagna-inspired blend of ricotta, mozzarella, spinach, and ground beef in this family-friendly recipe.

Provided by NoFailRecipes

Time 1h5m

Yield 9

Number Of Ingredients 15

1 ½ pounds ground beef
salt and ground black pepper to taste
2 tablespoons olive oil, divided
2 tablespoons chopped onion
2 tablespoons tomato paste
½ teaspoon dried oregano
2 (14 ounce) cans tomato sauce, divided
18 piece (blank)s jumbo pasta shells
3 cloves garlic, thinly sliced
1 (16 ounce) container whole-milk ricotta cheese
1 (16 ounce) package shredded mozzarella cheese
1 (8 ounce) package frozen chopped spinach, thawed and drained
¼ cup fresh basil
1 medium lemon, zested and juiced
½ cup grated Parmesan cheese

Steps:

  • Heat a large skillet over medium-high heat; add 1/2 of the ground beef with a big pinch of salt and pepper and cook until the beef is seared and crumbly, about 5 minutes. Remove beef from the pan and cook the remainder. Set all meat aside.
  • Lower the heat to medium-low and add 1 tablespoon olive oil and the onion. Saute until aromatic, about 2 minutes. Add tomato paste and oregano, followed by the ground beef and one jar of sauce. Stir to combine and reduce to a simmer. Add salt and pepper to taste.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Strain; feel free to reserve some pasta water to add to the sauce if you like.
  • Heat the remaining tablespoon of oil in another pan over medium heat and add the garlic. Saute until lightly golden. Transfer garlic to a mixing bowl with ricotta, mozzarella, spinach, basil, and lemon zest and juice. Add salt to taste.
  • Pour remaining tomato sauce into a 9x13-inch baking dish. Spoon the cheese mixture into the shells followed by the meat mixture. As you finish stuffing each shell, place it in the sauce. Top with Parmesan cheese.
  • Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.

Nutrition Facts : Calories 540.4 calories, Carbohydrate 37.3 g, Cholesterol 99.2 mg, Fat 26.3 g, Fiber 3.8 g, Protein 39.3 g, SaturatedFat 12.5 g, Sodium 998.6 mg, Sugar 5.9 g

STUFFED SHELLS I



Stuffed Shells I image

Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked.

Provided by SALLYJUN

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
½ cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
¼ cup grated Parmesan cheese

Steps:

  • Cook shells according to package directions. Place in cold water to stop cooking. Drain.
  • Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
  • Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
  • Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

Nutrition Facts : Calories 557.4 calories, Carbohydrate 59.6 g, Cholesterol 97.9 mg, Fat 18.2 g, Fiber 4.3 g, Protein 37 g, SaturatedFat 9.8 g, Sodium 1197.5 mg, Sugar 10.6 g

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