Easy Beef-Stuffed Shells Recipe
Easy Beef-Stuffed Shells Recipe photo by Taste of Home

Easy Beef-Stuffed Shells Recipe

Publisher Photo
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 cheesy and satisfying shells. —Blair Lonergan, Rochelle, Virginia
TOTAL TIME: Prep: 45 min. + chilling Bake: 45 min.
MAKES:10 servings
TOTAL TIME: Prep: 45 min. + chilling Bake: 45 min.
MAKES: 10 servings

Ingredients

  • 20 uncooked jumbo pasta shells
  • 1 pound ground turkey or beef
    X
    With Johnsonville Italian Sausage.

    Save Now >

  • 1 large onion, chopped
  • 1 carton (15 ounces) ricotta cheese
  • 2 cups (8 ounces) shredded Italian cheese blend, divided
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup prepared pesto
  • 1 egg
  • 1 jar (26 ounces) spaghetti sauce, divided

Nutritional Facts

2 shells equals 405 calories, 22 g fat (10 g saturated fat), 90 mg cholesterol, 730 mg sodium, 26 g carbohydrate, 2 g fiber, 25 g protein.

Directions

  1. 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.
  2. Spread 3/4 cup spaghetti sauce into a greased 13-in x 9-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.
  3. 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. Yield: 10 servings.
Originally published as Easy Beef-Stuffed Shells in Simple & Delicious June/July 2011, p42

Nutritional Facts

2 shells equals 405 calories, 22 g fat (10 g saturated fat), 90 mg cholesterol, 730 mg sodium, 26 g carbohydrate, 2 g fiber, 25 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Easy Beef-Stuffed Shells

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 15, 2014

"Delicious! The pesto is really good in the filling. I used lower fat ricotta and it worked fine. This recipe makes a lot, but it reheats well if you have leftovers."

MY REVIEW
Reviewed Mar. 27, 2014

"Good old comfort food. I made 20 and still had a bit to spare."

MY REVIEW
Reviewed Jan. 29, 2014

"We liked the addition of pesto sauce. I used 1 1/2 pounds of ground beef and one hot sausage link. I only used 1/2 of the amount of the cheeses. It filled 18 shells."

MY REVIEW
Reviewed Jan. 18, 2014

"Loved this! I prepared it on Sunday so we could just throw it in the oven after work on Monday. It was wonderful and it goes in my Favorites!"

MY REVIEW
Reviewed Jan. 14, 2014

"The family loved it. I thought it was ok. It was versatile enough to make a few with the meat sauce only, no cheese, so that my daughter who can't eat a lot of chese could enjoy them as well. I probably would make again since they were easy and my family liked them so much."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT