Dinner Recipes

Beefy Tomato-Stuffed Shells

November 19, 2015
Beefy Tomato-Stuffed Shells

This is a fabulous dish to serve at a special occasion. I have to tell you that it does take a little more time, but it is totally worth it. I know it seems like all my family does is carbo load from the pasta recipes I am posting; but remember, we are supposed to treat ourselves every so often, aren’t we? This recipe will serve 8 modest people. If you have a group of men eating this, it might serve 4. Females typically eat just two shells – they are the jumbo shells after all…Try to stick with the fresh herbs if you can. The fresh ones really take this recipe over the top.

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Beefy Tomato-Stuffed Shells
Beefy Tomato-Stuffed Shells
Servings
Ingredients
  • 24 jumbo pasta shells uncooked
  • 1 pound ground beef
  • 1/2 cup minced onion
  • 1/2 t pepper
  • 1/4 t garlic powder
  • 1/4 t dried crushed red pepper
  • 1 1/4 cups beef broth
  • 1 in jar dried tomatoesoil drained, 7 ounce
  • 1/4 cup pine nuts toasted
  • 1/4 cup fresh basil leaves
  • 2 T chopped fresh parsley
  • 2 cloves garlic sliced
  • 1/4 cup olive oil
  • 1/3 cup grated Parmesan cheese
  • 1 jar spaghetti 32-ounce
  • 1 1/2 cups shredded mozzarella cheese 6 ounces
  • 1 T to 2chopped fresh parsley
Servings
Ingredients
  • 24 jumbo pasta shells uncooked
  • 1 pound ground beef
  • 1/2 cup minced onion
  • 1/2 t pepper
  • 1/4 t garlic powder
  • 1/4 t dried crushed red pepper
  • 1 1/4 cups beef broth
  • 1 in jar dried tomatoesoil drained, 7 ounce
  • 1/4 cup pine nuts toasted
  • 1/4 cup fresh basil leaves
  • 2 T chopped fresh parsley
  • 2 cloves garlic sliced
  • 1/4 cup olive oil
  • 1/3 cup grated Parmesan cheese
  • 1 jar spaghetti 32-ounce
  • 1 1/2 cups shredded mozzarella cheese 6 ounces
  • 1 T to 2chopped fresh parsley
Beefy Tomato-Stuffed Shells
Instructions
  1. Cook shells according to package directions; drain and set aside.
  2. Cook ground beef and onion in a large skillet, stirring until meat browns and crumbles; drain. Add pepper, garlic powder, and red pepper. Cover and set aside.
  3. Combine beef broth and next 5 ingredients in container of electric blender; cover and process until well blended. Add olive oil in a slow, steady stream, and process until combined.
  4. Stir tomato mixture into ground beef mixture.
  5. Spoon 1 heaping tablespoonful of ground beef mixture into each shell.
  6. Arrange shells in a lightly greased 13x9x2 baking dish or ovenproof serving dish. Pour spaghetti sauce over top.
  7. Cover and bake at 375 degrees for 20-30 minutes or until heated through (if you are covering with foil, spray the foil with non-stick cooking spray before covering dish).
  8. Uncover; sprinkle with mozzarella cheese, and bake 5 additional minutes or until cheese melts. Sprinkle with chopped parsley.
Recipe Notes

Photo and recipe adapted from Southern Living Cookbook Classics

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