Cheese Stuffed Shells With Beef and Tomato Sauce

Name: Cheese Stuffed Shells With Beef and Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil (can substitute vegetable oil); 1 lb lean ground beef; 2 onions, finely chopped; 4 garlic cloves, minced; 1 ½ teaspoons dried basil; 1 ½ teaspoons dried oregano; 1 pinch salt and pepper; 1 pinch hot pepper flakes; 1 (28 ounce) can tomato puree; 1 (14 ounce) can tomato sauce; 1 (340 g) box jumbo pasta shells; 1 cup shredded mozzarella cheese; ¼ cup grated parmesan cheese; 1 (300 g) package frozen chopped spinach, thawed and squeezed dry; 1 (475 g) container ricotta cheese; 1 cup grated parmesan cheese; 1 cup shredded mozzarella cheese; ¼ cup chopped fresh parsley; 2 green onions, chopped; 2 eggs, beaten; 1 teaspoon basil; ¼ teaspoon ground nutmeg; ¼ teaspoon pepper

Servings: persons

2 tablespoons extra-virgin olive oil (can substitute vegetable oil)
1 lb lean ground beef
2 onions, finely chopped
4 garlic cloves, minced
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
1 pinch salt and pepper
1 pinch hot pepper flakes
1 (28 ounce) can tomato puree
1 (14 ounce) can tomato sauce
1 (340 g) box jumbo pasta shells
1 cup shredded mozzarella cheese
¼ cup grated parmesan cheese
1 (300 g) package frozen chopped spinach, thawed and squeezed dry
1 (475 g) container ricotta cheese
1 cup grated parmesan cheese
1 cup shredded mozzarella cheese
¼ cup chopped fresh parsley
2 green onions, chopped
2 eggs, beaten
1 teaspoon basil
¼ teaspoon ground nutmeg
¼ teaspoon pepper

1
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.
2
With slotted spoon, transfer to bowl.
3
Drain any fat from pan.
4
Add remaining oil to pan; saute onions and garlic for 5 minutes.
5
Add basil, oregano, hot pepper flakes, salt, pepper, tomatoes and tomato sauce.
6
Return beef to pan; bring to boil.
7
Reduce heat and simmer, stirring often, for 20 to 25 minutes or until thickened.
8
Meanwhile, in large pot of boiling salted water, cook pasta according to package directions until tender but firm.
9
Drain and rinse under cold water; drain well and place on damp tea towel.
10
Filling: Meanwhile, in bowl, combine spinach, ricotta, 1 cup Parmesan, 1 cup mozzarella, parsley, onions, eggs, basil, nutmeg, and pepper.
11
Pour half of the beef and tomato sauce into 13- x 9-inch (3 L) glass baking dish.
12
Spoon heaping 1 tbsp (15 mL) filling into each pasta shell.
13
Arrange snugly, stuffed side up, in dish.
14
Spoon remaining sauce over top; sprinkle with the remaining 1 cup mozzarella and 1/4 cup Parmesan cheeses.
15
Cover with foil.
16
Bake in 350F (180C) oven for 30 minutes.
17
Uncover and bake for 20 minutes or until heated through.

1085

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil (can substitute vegetable oil), 1 lb lean ground beef, 2 onions, finely chopped, 4 garlic cloves, minced, and more.

Yes, Cheese Stuffed Shells With Beef and Tomato Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!