Beef Stuffed Pasta Shells

    (59)
    1 hour 25 minutes

    Large pasta shells are cooked, stuffed with a mixture of meat and tomatoes and baked. A cheesy and satisfying dinner.


    58 people made this

    Ingredients
    Serves: 6 

    • 350g jumbo pasta shells
    • 350g lean beef mince
    • 1 onion, chopped
    • 800g tinned diced tomatoes
    • 400g tomato puree
    • 500g cottage cheese
    • 2 teaspoons dried oregano
    • 1/4 tablespoon dried basil
    • 1/8 teaspoon minced garlic
    • salt to taste
    • ground black pepper to taste
    • 220g grated mozzarella cheese

    Directions
    Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

    1. Cook shell pasta in a large pot with boiling salted water until al dente. Drain well.
    2. In a large frypan brown the beef mince and onions. Drain grease.
    3. In a large bowl add the chopped tomatoes, tomato puree and cottage cheese; stir well. Add basil, oregano, garlic, salt and pepper to taste. Stir until well blended.
    4. In the bottom of a 2 litre baking dish, cover with a half of cup of tomato sauce mixture. Stuff shells with beef mixture and place side by side in dish. Cover stuffed shells with remaining tomato sauce and top with mozzarella cheese. Cover with aluminium foil.
    5. Bake at 180 degrees C for an hour. Allow to stand for 15 minutes and serve.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (59)

    Reviews in English (42)

    by
    26

    I have to say this recipe was absolutely wonderful! I have only made stuffed shells maybe 3 or 4 times, and always just used spaghetti sauce. Because I have never like can tomatoes in anything I made, they always seem to overpower a dish, and all I taste is tomato. But this blew me away, oh so good! The only thing is I had half the sauce left over, could of easily used another box of shells. This was absolutely delish!  -  10 Oct 2002  (Review from Allrecipes USA and Canada)

    by
    22

    I loved this recipe. I did add some parmesan cheese to the meat mixture. I also added extra basil and garlic.  -  09 May 2006  (Review from Allrecipes USA and Canada)

    by
    18

    First I added an egg- which bound the ingredients together better. I also added a little parmesan and mozzerella which also helped hold everything together. I was feeling too lazy to sautee an onion so I just put a small can of mushrooms in instead.  -  22 Mar 2007  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate