Mega Meat Stuffed Shells Recipes

EASY BEEF-STUFFED SHELLS

Steps:

• 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., Spread 3/4 cup spaghetti sauce into a greased 13x9-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., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake for 40 minutes. Uncover; bake until cheese is melted, 5-10 minutes longer.

MEAT STUFFED JUMBO SHELLS

Steps:

• Cook pasta according to package directions; drain.
• Cool in single layer on foil or wax paper.
• Heat oven to 350°F.
• Meanwhile, in large skillet, brown meat; drain.
• In large bowl, stir together meat, eggs, bread crumbs, mozzarella cheese (if desired), onion, oregano, salt and pepper.
• Fill each shell with about 2 tablespoons meat filling.
• Spread thin layer of sauce on bottom of 13x9x2-inch baking dish.
• Place filled shells in prepared baking dish; cover with remaining sauce.
• Sprinkle with Parmesan cheese, if desired.
• Cover with foil.
• Bake 45 minutes or until hot and bubbly.

CHEESY ITALIAN STUFFED SHELLS WITH GROUND BEEF FILLING [SIP BITE GO]

Steps:

• Boil the large pasta shells. Heat a large pot of water on the stove to medium high and boil water with large pasta shells as directed until cooked al dente. This is a good time to start cooking the ground beef filling. Do not overcook the pasta, though, since the stuffed pasta will finish cooking in the oven. Once finished, drain pasta, then toss it in olive oil to prevent pasta from sticking while finishing the stuffing for the shells.
• Brown the Italian seasoned ground beef. Heat a large skillet on the stove to medium-high. Add olive oil and let it heat until the oil is hot and shiny. Add the ground beef, onion, red pepper, garlic, salt, pepper, parsley, and oregano. Brown beef and vegetable mixture for about 10 minutes, breaking down beef as it cooks and stirring regularly until beef is thoroughly cooked and onions are translucent. Once done, remove from heat and strain on a plate lined with paper towel to remove excess grease.
• Set out a medium sized baking dish and set the oven to 350 degrees F. Cover the bottom of the dish with 1 cup pasta sauce.
• Mix together the stuffed pasta filling. In a large bowl, gently combine the cooked beef mixture, ricotta cheese, Parmesan cheese, and 1 cup of pasta sauce. Add a little extra salt and pepper to the cheese mixture if desired. Stuff every cooked shell with filling mixture and add them to a medium sized baking dish. Top with remaining pasta sauce and mozzarella cheese.
• Bake stuffed shells with ground beef filling for about 20 minutes until the cheese is melted. Let cool for at least 10 minutes before serving. Cover with tin foil if waiting to serve longer to keep it warm.

MEGA MEAT-STUFFED SHELLS

Steps:

• Place the frozen spinach on a plate and defrost in the microwave on HIGH for 6 minutes.
• Wring the spinach dry in a clean towel.
• While the spinach is in the microwave, preheat the oven to 425° and, in a large covered pot, bring the water to a boil for the shells.
• Salt the boiling water and cook the shells for 6-7 minutes; they should still be firm at the center; drain.
• Drizzle them with oil and set aside in a shallow baking dish.
• While the pasta is working, brown the meat over medium to med-high heat in 1 tablespoon oil.
• Add the chopped garlic and onions to the meat; season with salt, pepper, and nutmeg; and cook the mixture for 5 minutes more.
• Transfer the meat to a bowl; add the spinach and mix them together.
• Add the egg, bread crumbs, and half the cheese and combine.
• Fill the shells with the meat mixture and sprinkle the rest of the cheese on top, then bake for 11-12 minutes to set the filling in the shells and crisp the pasta at the edges.
• While the shells bake, heat the remaining tablespoon oil in a small pot over low heat with the halved garlic clove and cook for 3-4 minutes.
• Remove the garlic, add the red pepper flakes, and cook for a minute more, then stir in the tomato sauce and simmer for 5 minutes.
• Stir in the basil.
• Pour 1/2 cup of sauce on each dinner plate and top it with 4 shells.

STUFFED SHELLS

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside.
• In a bowl, mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan. Stir until combined.
• To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
• Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.