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.

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.

THE BEST STUFFED SHELLS

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.

MEXICAN STUFFED SHELLS

Steps:

• Preheat oven to 350 F.
• Brown ground beef and drain.
• Combine picante sauce, water and tomato sauce.
• Stir 1/2 cup of the picante mixture into ground beef along with green chilies, 1/2 cup cheese and 1/2 cup Frence Fried Onions; mix well.
• Pour half of the remaining picante mixture on bottom of a 9X12 baking dish.
• Stuff cooked shells with ground beef mixture.
• Arrange shells in baking dish and pour remaining sauce over the shells.
• Bake uncovered at 350 F.
• for 30 minutes.
• Remove from oven and top with remaining cheese and onions, then return to oven and cook, uncovered, for 15 minutes longer.

BASIC MEAT FILLED STUFFED SHELLS- OAMC

Steps:

• Cook shells according to package directions.
• Brown meat; drain.
• Mix together all ingredients in large bowl.
• Fill each shell with about 2 tbsp meat mixture.
• Place in foil lined pan in single layer. Cover with foil, freeze.
• To prepare:.
• Thaw, cover with spaghetti sauce and recover with foil. Bake at 350 degrees for 45 minutes to 1 hour. Or if still frozen, cover with sauce and foil and bake at 350 degrees for about 2 hours or until hot and bubbly.