Beef Stuffed Shells Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
• In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
• Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

Steps:

• Cook pasta shells according to package directions; drain. , Spread about 1 cup of spaghetti sauce in a greased 13x9-in. baking dish. , Fill shells with beef mix; place in pan. Top with the remaining spaghetti sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until meat is no longer pink.

Steps:

• For the marinara sauce: Heat the oil in a medium heavy-bottomed pot over medium heat. Add the onions and cook, stirring occasionally, until very soft, 8 to 10 minutes. Add the garlic and red pepper flakes, if using, and continue to cook, stirring occasionally, until the garlic has softened but not browned, about 3 minutes. Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes. Season with salt and pepper and bring to a simmer. Reduce the heat, add the basil and dried oregano, partially cover and simmer gently, stirring occasionally, until the sauce is thickened, about 45 minutes.
• Remove the basil sprig. If the sauce is still too chunky, mash the larger chunks of tomato with a potato masher. Season with salt and pepper. Let cool.
• For the shells and filling: Bring a large pot of salted water to a boil over high heat. Add the dried pasta shells cook, stirring occasionally, until softened slightly but not cooked. (The pasta shells should flexible enough to be filled but remain very al dente; they will continue to cook during baking.) Drain, then run under cold water to stop cooking. Drain well again.
• Preheat the oven to 375 degrees F.
• Mix together the ricotta, mozzarella, Parmigiano-Reggiano, parsley and egg in a large bowl until well combined and uniform. Season liberally with salt and pepper. Transfer the filling to a large disposable pastry bag or large resealable plastic bag (or use a spoon for filling directly from the bowl).
• Spread 2 1/2 cups of the marinara sauce in a 13-by-9-inch baking dish. Snip off the end of the pastry bag and squeeze the filling into the shells one at a time. Arrange the shells open-side up in a tight single layer in the baking dish as you fill them. Top with the remaining marinara sauce. Cover the pan tightly with foil and bake the shells until the sauce is bubbling throughout and the filling is heated through, about 35 minutes.
• Remove the foil from the pan and continue to bake for 10 more minutes to reduce the sauce. Let cool slightly before serving. Top with grated Parmigiano-Reggiano.

Steps:

• Preheat oven to 350.
• Boil the pasta shells according to package directions; drain.
• Cook the beef with the celery, onion and garlic until browned; drain fat.
• Add the wine and cook over medium high heat until the wine has evaporated.
• Remove from heat and add Parmesan cheese, bread crumbs and salt and pepper to taste.
• Spread about 1/2 cup tomato sauce on the bottom of a 9x13 pan.
• Stuff each shell with the meat mixture and lay side by side in the pan. Top with spaghetti sauce and bake, uncovered, for 30 minutes or until hot and bubbly.

Steps:

• Cook pasta according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1 cup Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture., In a small bowl, combine the tomatoes, tomato sauce and Italian seasoning. Spread 3/4 cup into a 13x9-in. baking dish coated with cooking spray. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef mixture and tomato mixture; spoon over shells. Sprinkle with remaining cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 2-quart saucepan, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until softened. Add beef. Cook 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked. Stir in tomatoes. Season with salt and pepper. Reduce heat to low; cook uncovered about 20 minutes until liquid is reduced.
• Meanwhile, cook and drain pasta shells as directed on box, using minimum cook time. Rinse with cold water to cool; drain.
• In medium bowl, mix ricotta cheese, 1 cup of the mozzarella cheese, the egg and 2 tablespoons basil.
• Spoon about 2 cups meat sauce into baking dish. Using small spoon, carefully fill each pasta shell with about 2 tablespoons cheese mixture (do not overfill). Invert shells and place on sauce in baking dish. Spoon remaining meat sauce over shells. Sprinkle with remaining 1 cup mozzarella cheese.
• Bake uncovered about 30 minutes until sauce is bubbly and cheese is melted. Garnish with additional basil.

Steps:

• Prepare macaroni shells according to package directions; drain and set aside.
• Cook ground beef, onion, and garlic in a large skillet until beef is browned.
• Drain excess fat.
• Stir in next 6 ingredients.
• Set aside.
• Combine spaghetti sauce and wine.
• Spoon one-fourth of sauce into a lightly greased oblong baking pan; set aside remaining sauce.
• Stuff macaroni shells with beef mixture, and place in baking dish.
• Spoon remaining sauce over shells.
• Sprinkle Parmesan cheese over shells.
• Bake, uncovered, at 400 degrees for 20 minutes.

Steps:

• Preheat oven to 350 degrees.
• Cook pasta according to package directions and cool.
• Heat olive oil in a large skillet.
• Brown ground beef with minced garlic, bell pepper, and onion. Drain and set aside.
• Add garlic powder, season salt, salt and pepper, egg, breadcrumbs, and 2 cups of mozzarella to ground beef mixture.
• In a large skillet, simmer sauce, tomatoes, tomato paste, sugar and spaghetti seasonings.
• Pour half of the sauce mixture into the bottom of a large baking dish.
• Drain pasta shells and place on top of the sauce.
• Fill the shells with the ground beef mixture.
• Top with mozarella and parsley.
• Bake 25 minute.