Best Stuffed Shells Beef Recipes

EASY BEEF-STUFFED SHELLS

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.

BEEF-STUFFED SHELLS

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.

CHEESY BEEF-STUFFED PASTA SHELLS

Steps:

• Prepare macaroni shells according to package directions; drain and set aside.
• Cook ground beef, onion, and garlic in a large skillet until beef is browned.
• Drain excess fat.
• Stir in next 6 ingredients.
• Set aside.
• Combine spaghetti sauce and wine.
• Spoon one-fourth of sauce into a lightly greased oblong baking pan; set aside remaining sauce.
• Stuff macaroni shells with beef mixture, and place in baking dish.
• Spoon remaining sauce over shells.
• Sprinkle Parmesan cheese over shells.
• Bake, uncovered, at 400 degrees for 20 minutes.

MAKEOVER EASY BEEF-STUFFED SHELLS

Steps:

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

MEXICAN STUFFED SHELLS WITH GROUND BEEF

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir salsa, tomato sauce, corn, and olives into ground beef.
• Stuff shells with ground beef mixture; arrange in a single layer in the prepared baking dish. Sprinkle Cheddar cheese over stuffed shells.
• Bake in the preheated oven until cheese is melted, about 20 minutes. Serve shells with sour cream.

JUMBO GROUND BEEF STUFFED SHELLS

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.

ROAST BEEF STUFFED SHELLS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 2 - 9x13 inch baking dishes.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta shells, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink and place shells on a sheet of wax paper to cool.
• Combine the roast beef and the gravy in a large saucepan and place over medium-low heat. Cook for 10 minutes or until heated through.
• Use a slotted spoon to fill each shell with roast beef, draining off as much gravy as possible. Spread about 1 1/2 teaspoons of horseradish sauce on top of the beef in each shell. Place the shells in the greased baking dishes, and top with the remaining gravy. Sprinkle the Cheddar cheese evenly over the stuffed shells. Bake, uncovered, until the cheese is melted and the filling is hot and bubbly, about 20 minutes.

SLOW COOKER BEEF-STUFFED SHELLS

Steps:

• 1. Cook the pasta shells according to package directions, just until tender; drain.
• 2. Meanwhile, brown beef, onion, and garlic in a large skillet; drain. Add Mozzarella, bread crumbs, parsley, and egg.
• 3. Stuff shells and set aside. Pour 1 jar of sauce into the slow cooker. Arrange stuffed shells on top of sauce.
• 4. Top shells with the other jar of sauce and the Parmesan cheese. Cover and cook on low heat for 5 to 7 hours

SPINACH, PESTO, AND BEEF STUFFED SHELLS

Steps:

• Brown the ground meat and season well with salt and pepper.
• Drain off the grease and put in a large bowl.
• Boil the shells, drain and set aside.
• Preheat the oven to 350 degrees.
• In the same skillet in which you browned the meat, add some olive oil and saute the spinach until completely done.
• Mix the pesto, cream cheese, Parmesan and spinach into the ground meat.
• Pour a little marinara into a large (large enough to hold all the manicotti in one layer) casserole dish, enough to allow the shells to sit on and not stick to the bottom of the dish.
• Then stuff the shells with the meat mixture and lay the stuffed shells into the casserole.
• Top each shell with Provolone.
• Pour remaining marinara over shells, top with shredded mozzarella.
• Bake for 45-60 minutes, until hot and bubbly with the cheese all melted but not too browned.

STUFFED SHELLS (BEEF)

Steps:

• Preheat oven to 350.
• Boil the pasta shells according to package directions; drain.
• Cook the beef with the celery, onion and garlic until browned; drain fat.
• Add the wine and cook over medium high heat until the wine has evaporated.
• Remove from heat and add Parmesan cheese, bread crumbs and salt and pepper to taste.
• Spread about 1/2 cup tomato sauce on the bottom of a 9x13 pan.
• Stuff each shell with the meat mixture and lay side by side in the pan. Top with spaghetti sauce and bake, uncovered, for 30 minutes or until hot and bubbly.

STUFFED BEEF & SAUSAGE SHELLS RECIPE - (4.3/5)

Steps:

• Preheat oven to 350* Cook sausage and ground beef together until done. In a large bowl mix, sauce & water. Pour 1 cup of the sauce in the bottom of a 9x13 pan. In another bowl mix cream cheese, 1 Cup Italian cheese, parmesean cheese and egg. Mix well the add the cooked meat. Spoon heaping tablespoons of mixture into each cooked shell. Arrange in baking dish and top with remaining sauce. Cover with foil and bake for 40 minutes. Remove from oven and sprinkle with remainder of the italian cheese and put back in oven for 6-8 minutes.

3 CHEESE & BEEF STUFFED SHELLS

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.