Cheese Stuffed Shells With Beef And Tomato Sauce Recipes
EASY BEEF-STUFFED SHELLS
Here's a rich and comforting dish that's terrific right away or made ahead and baked the next day. Pesto makes a surprising filling for these stuffed shells with meat sauce. -Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 10 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 405 calories, Fat 22g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 730mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 25g protein.
CHEESE STUFFED SHELLS WITH BEEF AND TOMATO SAUCE
This is a recipe from Canadian Living magazine. It's very hearty with the beef in the sauce. You could also omit the beef if you want a vegetarian dish.
Provided by Semra22
Categories Pasta Shells
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- In shallow Dutch oven, heat half of the oil over medium-high heat; cook beef, breaking up with spoon, for 5 minutes or until no longer pink. With slotted spoon, transfer to bowl. Drain any fat from pan.
- Add remaining oil to pan; sauté onions and garlic for 5 minutes. Add basil, oregano, hot pepper flakes, salt, pepper, tomatoes and tomato sauce. Return beef to pan; bring to boil. Reduce heat and simmer, stirring often, for 20 to 25 minutes or until thickened.
- Meanwhile, in large pot of boiling salted water, cook pasta according to package directions until tender but firm. Drain and rinse under cold water; drain well and place on damp tea towel.
- Filling: Meanwhile, in bowl, combine spinach, ricotta, 1 cup Parmesan, 1 cup mozzarella, parsley, onions, eggs, basil, nutmeg, and pepper.
- Pour half of the beef and tomato sauce into 13- x 9-inch (3 L) glass baking dish. Spoon heaping 1 tbsp (15 mL) filling into each pasta shell. Arrange snugly, stuffed side up, in dish. Spoon remaining sauce over top; sprinkle with the remaining 1 cup mozzarella and 1/4 cup Parmesan cheeses. Cover with foil.
- Bake in 350°F (180°C) oven for 30 minutes. Uncover and bake for 20 minutes or until heated through.
Nutrition Facts : Calories 636.9, Fat 29.9, SaturatedFat 14.7, Cholesterol 149.5, Sodium 842.9, Carbohydrate 51.8, Fiber 5.9, Sugar 10.2, Protein 41.6
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