Baked Shells With Ground Beef Recipes

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CREAMY BEEF AND SHELLS



Creamy Beef and Shells image

A quick/easy ground beef recipe, this is a pasta dish that will be on your dinner table all week long! So creamy and so comforting!

Provided by Chungah Rhee

Categories     entree

Yield 4 servings

Number Of Ingredients 12

8 ounces medium pasta shells
1 tablespoon olive oil
1 pound ground beef
1/2 medium sweet onion, diced
2 cloves garlic, minced
1 1/2 teaspoons Italian seasoning
2 tablespoons all-purpose flour
2 cups beef stock
1 (15-ounce) can tomato sauce
3/4 cup heavy cream
Kosher salt and freshly ground black pepper, to taste
6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside. Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes. Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes. Serve immediately.

BAKED SHELLS



Baked Shells image

Provided by Rachael Ray : Food Network

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

Salt
1 pound medium or large shell pasta (not stuffing shells)
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 to 3 garlic cloves, finely chopped
1 (10-ounce) box frozen chopped spinach, defrosted and squeezed dry in a clean kitchen towel
Freshly grated nutmeg
Freshly ground black pepper
2 tablespoons butter
1 (28-ounce) can Italian tomatoes
1/2 cup roughly chopped fresh basil leaves, 10 to 12 leaves
1 cup ricotta cheese
1 cup grated Parmigiano-Reggiano
1/2 pound ball fresh mozzarella cheese, cut into 1/2-inch dice

Steps:

  • Bring a large pot of water to a boil over medium heat. Salt the water, add the shells and cook for 2 to 3 minutes less than the package directions. Heads up: Remove and reserve 1 cup of cooking water just before draining.
  • Meanwhile, heat a medium-sized pot or high-sided skillet over medium heat with the extra-virgin olive oil. Add the onions and garlic and saute for 3 to 4 minutes. Stir in the spinach, pulling it apart as you add it, and season with a little freshly grated nutmeg and salt, and pepper, to taste. When the spinach mixture is warmed through, transfer it to a small dish and reserve. Return the pot to the heat, add the butter and let it melt. Stir in the tomatoes and break them up with a spoon. Season with salt and pepper, to taste, add the basil leaves, and cook to thicken the sauce, about 7 to 8 minutes.
  • Preheat the oven to 400 degrees F.
  • Drain the pasta and return it to the hot pot. To the pasta, add the spinach, reserved pasta cooking water, ricotta cheese, and half of the Parmigiano-Reggiano. Adjust the salt and pepper, to taste, and transfer it to a baking dish. Top the pasta mixture with the tomato sauce, mozzarella, and remaining Parmigiano. Bake until the cheeses are melted and bubbly, 6 to 8 minutes. Remove the shells from the oven and serve.

STOVETOP BEEF AND SHELLS



Stovetop Beef and Shells image

I fix this supper when I'm pressed for time. It's as tasty as it is fast. Team it with salad, bread and fruit for a comforting meal. -Donna Roberts, Manhattan, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1-1/2 cups uncooked medium pasta shells (about 4 ounces)
1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 garlic clove, minced
1 can (15 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cook pasta according to package directions; drain., Meanwhile, in a large skillet, cook and crumble beef with onion and garlic over medium-high heat until no longer pink, 5-7 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 10-15 minutes., Stir in pasta; heat through.

Nutrition Facts : Calories 344 calories, Fat 11g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 815mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

BAKED SHELLS WITH TOFU & BEEF



Baked Shells With Tofu & Beef image

Make and share this Baked Shells With Tofu & Beef recipe from Food.com.

Provided by Citizen Rat

Categories     Pasta Shells

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

16 pasta shells, jumbo
1 1/2 lbs lean ground beef
15 ounces extra firm tofu, drained
2 (14 ounce) cans stewed tomatoes
1/2 cup red wine
4 garlic cloves, 2 minced, 2 peeled and crushed
2 onions, 1 coarsely chopped, 1 quartered
1/2 lb spinach leaves, steamed, drained, and chopped
1/4 cup fresh basil leaf
2 tablespoons extra virgin olive oil
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup lowfat mozzarella cheese

Steps:

  • Heat 1 tbs olive oil in a large nonstick pan; add ground beef and cook until a golden brown. Drain and set aside.
  • Add more olive oil if necessary and then add garlic, chopped onion, 1 tbs dried basil; saute until onions are translucent and the garlic is fragrant.
  • Add the ground beef, red wine, and bring to low simmer. Let simmer for 5-6 minutes.
  • Preheat oven to 400 degrees. Cook pasta shells according to the package directions, but let remain a little al dente. Drain and rinse shells under cool water.
  • Spread half the sauce across the bottom of a medium baking dish.
  • Put tofu and all remaining ingredients except the cheese, pasta shells, and remaining sauce in a food processor and puree; add olive oil if necessary.
  • Place tofu mixture into a large plastic seal-able bag. Cut off one corner (not to big a hole or you have tofu everywhere) and squeeze enough of the tofu mixture in each shell to fill all 16. If there is extra tofu mixture, add it to the remaining sauce and mix through. Arrange the shells over the sauce in the baking dish.
  • Drizzle the shells with the remaining sauce. Cover the dish with the mozzarella. Bake for 20-30 minutes or until the cheese is melted and a little browned.

Nutrition Facts : Calories 373, Fat 19.3, SaturatedFat 5.9, Cholesterol 73.7, Sodium 625.2, Carbohydrate 17, Fiber 3.9, Sugar 8.6, Protein 31.5

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