Beef Stuffed Shells
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.
Ingredients
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
Directions
Preparation:25min ›
Cook:25min ›
Ready in:50min
- 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.
- Preheat oven to 180 degrees C. Lightly grease a medium baking dish.
- 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.
- Stuff the cooked pasta shells with the beef mixture and arrange in the prepared baking dish. Cover evenly with the remaining sauce.
- Bake 15 minutes in the preheated oven or until bubbly. Sprinkle with Romano cheese just before serving.
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Reviews and Ratings
Global Ratings:
(216)
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)