Beef Stuffed Shells

    50 minutes

    A simple beef pasta sauce mix is made then stuffed into large pasta shells, aranged in a baking dish with addition pasta sauce and sprinkled with cheese.

    217 people made this

    Serves: 8 

    • 375g jumbo pasta shells
    • 1 1/2 kg beef mince
    • 2 eggs, lightly whisked
    • 2 tablespoons olive oil
    • 2 teaspoons crushed garlic
    • 2 teaspoons garlic salt
    • 2 teaspoons parsley
    • 250g cream cheese, at room temperature
    • 650ml pasta sauce
    • 1/2 cup freshly grated Romano cheese

    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Bring a large saucepan of lightly salted water to a boil. Place shell pasta in the saucepan then cook for 8 to 10 minutes until al dente;drain.
    2. Preheat oven to 180 degrees C. Lightly grease a medium baking dish.
    3. Place the beef in a frypan over medium heat and mix in eggs, oil, garlic, garlic salt and parsley. Cook until beef is evenly brown. Transfer to a large bowl and mix with cream cheese and 1 cup pasta sauce.
    4. Stuff the cooked pasta shells with the beef mixture and arrange in the prepared baking dish. Cover evenly with the remaining sauce.
    5. Bake 15 minutes in the preheated oven or until bubbly. Sprinkle with Romano cheese just before serving.

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    Reviews in English (166)


    I've now made this a couple of times and recommend the following changes: Scale the recipe (if necessary), triple the sauce, double the garlic, add some italian seasoning, melt Mozarella on top instead of the Romano. Delicious! I look forward to making this many, many more times.  -  16 Jun 2006  (Review from Allrecipes USA and Canada)


    These stuffed meat shells are so good! They are very creamy and full of flavor. The only thing that I added was about 1/2 box of chopped spinach to the mixture. (My husband isn't wild about cooked spinach, but what he doesn't know, won't hurt him LOL)! I have tried other stuffed meat shell recipes, and they just didn't taste right. This one is a keeper! I will definately make this again. Thanks!  -  15 Jan 2006  (Review from Allrecipes USA and Canada)


    I only used 1 & 1/2 lbs of meat. I added some chopped onions (probably about 1/2 cup, maybe more) to the hamburger mixture, omitted the egg & garlic salt & increased the minced garlic. After hamburger was cooked, I deglazed the pan w/ about a 1/2 cup or so of pinot grigio (it's what I had open) & quickly reduced it down by half. This helped add flavor & moisture to the mix. I added about half a pkg. of chopped, frozen but thawed spinach, as well as some basil, oregano & parmesan cheese when I added the cream cheese ( I decreased the cheese some per other reviews) & pasta sauce. I had some mixture leftover so I stuffed some manicotti shells & froze them. I topped the shells w/ mozzarella before baking & a little romano & fresh chopped parsley after baking. These were delicious! I thought the wine added a nice dimension to the dish. I'm eager to try it w/ some italian sausage w/ the hamburger...thanks Cara!  -  12 Jun 2006  (Review from Allrecipes USA and Canada)