Best 6 Beef And Cheese Shells Recipes
Beef and cheese shells is a classic comfort food that is sure to please the whole family. The combination of savory beef, melted cheese, and tender pasta shells makes for a delicious and satisfying meal. Plus, it's a great way to use up leftover beef. Best of all, it's easy to make and can be on the table in less than an hour.
Let's cook with our recipes!
THREE-CHEESE BEEF PASTA SHELLS
These Three-Cheese Beef Pasta Shells can be ready to impress in no time at all. Perfect for company and cozy nights at home, this hearty dish only looks like you spent all day in the kitchen. In fact, you can pull stuffed pasta shells with ground beef together with just 25 minutes of prep time, then get the rest of the meal ready while it bakes. These stuffed shells with cream cheese, ground beef, melty cheese and pasta sauce bring a whole new meaning to the term "comfort food." No matter the occasion, nothing satisfies quite like a warm dish of Three-Cheese Beef Pasta Shells.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Cook and drain pasta shells as directed on package.
- In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
- In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
- Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake uncovered about 10 minutes or until cheese is melted. Sprinkle with parsley.
Nutrition Facts : Calories 430, Carbohydrate 28 g, Cholesterol 115 mg, Fat 2, Fiber 2 g, Protein 23 g, SaturatedFat 12 g, ServingSize 3 Shells, Sodium 660 mg, Sugar 5 g, TransFat 1/2 g
QUICK SHELLS AND CHEESE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Cook the pasta according to the package directions.
- Heat the milk and butter in a large saucepan over medium heat. Add the cheeses and stir until melted. Stir in the pepper, salt and seasoned salt. Drain the pasta, and stir it into the cheese sauce. Serve immediately.
BEEF-STUFFED SHELLS
To assemble this easy casserole, Candace fills jumbo pasta shells with her beef mixture, then tops them off with spaghetti sauce and mozzarella cheese. Add a green salad and breadsticks for a made-in-moments meal.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6-8 servings.
Number Of Ingredients 4
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.
Nutrition Facts :
BEEF AND CHEESE SHELLS
This recipe was in a church cookbook my sister-in-law gave me after I got married. I make this casserole for new moms just home from the hospital and it's always well received-Cindy Vanderweele, Sheboygan, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 7-9 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first eight ingredients. Stuff into pasta shells; arrange in a greased 13x9-in. baking dish. Top with spaghetti sauce. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with Parmesan cheese.
Nutrition Facts :
THREE-CHEESE BEEF PASTA SHELLS
Make and share this Three-Cheese Beef Pasta Shells recipe from Food.com.
Provided by scarley
Categories < 4 Hours
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 1. Heat oven to 350°F Cook and drain pasta shells as directed on package.
- 2. In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
- 3. In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked ground beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
- 4. Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake 10 minutes longer or until cheese is melted. Sprinkle with parsley.
Nutrition Facts : Calories 235, Fat 18, SaturatedFat 9.8, Cholesterol 100, Sodium 226.1, Carbohydrate 1.1, Sugar 0.2, Protein 16.7
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
Tips:
- Use a large pot to cook the pasta shells so that they have plenty of room to move around and cook evenly.
- Cook the pasta shells according to the package directions.
- Do not overcook the pasta shells, as they will become mushy.
- Drain the pasta shells in a colander and rinse them with cold water to stop the cooking process.
- Use a large skillet to cook the beef and sausage.
- Brown the beef and sausage over medium heat, stirring frequently to break up the meat.
- Drain the excess grease from the beef and sausage.
- Add the onion, garlic, and bell pepper to the skillet and cook until softened.
- Stir in the tomato sauce, Italian seasoning, salt, and pepper.
- Bring the sauce to a simmer and cook for 15 minutes, or until the flavors have melded.
- Preheat the oven to 350 degrees F (175 degrees C).
- Spoon some of the meat sauce into the bottom of a 9x13 inch baking dish.
- Fill each pasta shell with a heaping tablespoon of the meat sauce.
- Place the stuffed pasta shells in the baking dish.
- Top the pasta shells with the remaining meat sauce.
- Sprinkle the mozzarella cheese over the pasta shells.
- Bake the pasta shells for 30 minutes, or until the cheese is melted and bubbly.
- Serve the pasta shells immediately.
Conclusion:
Beef and cheese shells are a delicious and easy-to-make meal that is perfect for a weeknight dinner or a potluck. The combination of beef, cheese, and pasta is sure to please everyone at the table. With a few simple tips, you can make sure that your beef and cheese shells turn out perfectly every time.
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