Hearty Beef and Three-Cheese Stuffed Pasta Shells
Discover a delightful twist on a classic comfort dish with these Hearty Beef and Three-Cheese Stuffed Pasta Shells. Inspired by a cherished family recipe that dates back to 1976, this version forgoes ricotta for a rich blend of ground beef, creamy mozzarella, and savory parmesan, ensuring it pleases everyone at the table. The shells are generously filled with a flavorful meat mixture and nestled in a vibrant sauce, making each bite an explosion of taste. Perfect for a family dinner or a cozy gathering, serve these shells alongside a fresh tossed salad and garlic bread for the ultimate meal experience. This recipe not only warms the heart but also evokes nostalgic memories of family kitchens. Enjoy the rich, comforting tastes that have endured through generations!
N/A
Servings
400
Calories
13
Ingredients
Ingredients
Ground beef
1 lb (browned and drained)
Large onion
1 (diced)
Garlic clove
1 (chopped)
Mozzarella cheese
8 ounces (shredded)
Italian-style breadcrumbs
1/2 cup (none)
Fresh parsley
1/4 cup (chopped)
Egg
1 (beaten)
Spaghetti sauce
26 ounces (jarred)
Tomato sauce
8 ounces (canned)
Parmesan cheese
1/2 cup (grated)
Jumbo pasta shells
18 (cooked and drained)
Salt and pepper
to taste (none)
Dry red wine
1/3 cup (none)
Instructions
1
Begin by bringing a large pot of salted water to a boil for the pasta.
2
While the water heats up, heat a large skillet over medium heat. Add the ground beef, diced onion, and chopped garlic. Sauté until the beef is browned and the onions are soft, about 5-7 minutes. Drain any excess fat and let it cool slightly.
3
Once the water is boiling, add the jumbo pasta shells and cook according to package instructions until al dente, then drain and set aside.
4
Preheat your oven to 400 degrees F (200 degrees C).
5
In a mixing bowl, combine the cooled meat mixture, shredded mozzarella cheese, Italian breadcrumbs, beaten egg, and chopped parsley. Season with salt and pepper to taste, mixing until well combined.
6
In a separate bowl, mix together the spaghetti sauce and tomato sauce. Spread one-quarter of the sauce mixture on the bottom of a 13x9-inch casserole dish.
7
Carefully stuff each cooked pasta shell with the meat and cheese mixture and arrange them in a single layer over the sauce in the casserole dish.
8
Pour the remaining sauce mixture over the stuffed shells, adding the dry red wine for extra depth of flavor. Sprinkle grated parmesan cheese evenly on top.
9
Cover the dish with foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted, and the edges are bubbling and golden.
10
Remove from oven, let cool for a few minutes, then serve warm and enjoy!
Nutrition Information
18
Fat
25
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Beef and Three-Cheese Stuffed Pasta Shells?
It is a comfort food dish featuring jumbo pasta shells filled with a mixture of ground beef and cheese, baked in a rich tomato and wine sauce.
Does this recipe include ricotta cheese?
No, this recipe forgoes ricotta for a blend of creamy mozzarella and savory parmesan cheese.
How many jumbo pasta shells are needed?
You will need 18 jumbo pasta shells for this recipe.
What type of meat is used in the filling?
The recipe calls for 1 lb of ground beef.
How do I prepare the ground beef?
Sauté the beef with diced onion and chopped garlic for 5-7 minutes, then drain any excess fat.
At what temperature should the oven be preheated?
Preheat your oven to 400 degrees F (200 degrees C).
How long do the stuffed shells need to bake?
Bake the shells for 20-25 minutes until the cheese is melted and the edges are bubbling.
Should the casserole dish be covered during baking?
Yes, cover the dish with foil before placing it in the oven.
What size baking dish is recommended?
A 13x9-inch casserole dish is required for this recipe.
Is wine used in the sauce?
Yes, 1/3 cup of dry red wine is added to the sauce for extra depth of flavor.
What kind of sauces are used for the base?
The recipe uses a combination of 26 ounces of spaghetti sauce and 8 ounces of tomato sauce.
What kind of breadcrumbs should I use?
The recipe specifies 1/2 cup of Italian-style breadcrumbs.
How should the pasta shells be cooked?
Cook the shells in salted boiling water according to package instructions until al dente.
What cheeses are included in the recipe?
The recipe uses shredded mozzarella cheese and grated parmesan cheese.
Is fresh parsley used?
Yes, the filling includes 1/4 cup of chopped fresh parsley.
How many calories are in a serving?
Each serving contains approximately 400 calories.
What is the protein content per serving?
There are 25 grams of protein per serving.
How much fat is in one serving?
There are 18 grams of fat per serving.
What are the suggested side dishes?
Serve the shells with a fresh tossed salad and garlic bread for a complete meal.
Why is an egg added to the filling?
The beaten egg acts as a binder to hold the meat and cheese mixture together inside the shells.
How much garlic is needed?
The recipe calls for 1 chopped garlic clove.
How much onion is required?
You will need 1 large onion, diced.
What is the origin of this recipe?
It is inspired by a cherished family recipe dating back to 1976.
When do I add the parmesan cheese?
Sprinkle the grated parmesan evenly over the top of the shells before baking.
How do I assemble the casserole?
Spread some sauce on the bottom, arrange the stuffed shells in a single layer, and pour the remaining sauce and wine over them.
Should the meat mixture be cooled before mixing?
Yes, let the sautéed beef mixture cool slightly before combining it with the cheese and egg.
How much spaghetti sauce is used?
The recipe uses one 26-ounce jar of spaghetti sauce.
How much tomato sauce is used?
The recipe uses one 8-ounce can of tomato sauce.
What are the main tags for this recipe?
Tags include pasta, stuffed shells, beef, cheese, comfort food, and Italian.
What is the final step before serving?
Remove the dish from the oven and let it cool for a few minutes before serving warm.