3 Cheese Beef Stuffed Shells Recipes

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.

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.

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.

Steps:

• Heat oven to 350°F Cook and drain pasta shells as directed. (For best results, cook the pasta just until al dente (still slightly firm). This will make them easier to stuff and they won't overcook.).
• In 10-inch skillet, cook ground beef for 5 to 7 minutes, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
• In large bowl, mix pasta sauce and water. Pour 1 cup of the sauce in the buttom of an ungreased 13x9 glass baking dish. In a medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked ground beef. Spoon a heaping tablespoon of the mixture into each shell. Arrange shells over sauce in baking dish. Pour remaining sauce over shells. Cover with foil.
• Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining Italian cheese. Bake 10 minutes longer, or until cheese is melted. Sprinkle with parlsey for presentation.

Steps:

• Combine all ingredients, except pasta and 1/4 c Parmesan cheese in large mixing bowl.
• Mix well and fill each cooked pasta shell.
• Place in ungreased 11 by 17 pan.
• Cover w/ marinara sauce and then sprinkle with remaining Parmesan, cover w/foil, and bake in 350 oven for 30 minutes.
• Time does not include time to make marinara, but I cook mine as I make the shells so it really doesn't affect the time.
• Servings are a guess.

Steps:

• MARINARA SAUCE: In a large pot, sauté onions until caramelized in olive oil. Remove 1/3 of sautéed onions from the pot and transfer to a separate bowl and set aside for later use in Meat Filling. (These onions are reserved for use in the Meat Filling in Step 3.) To the pot, add garlic and sauté for two minutes more. Add diced tomatoes, tomato paste, tomato sauce, water, sugar, basil, bay leaves, red pepper flakes, black pepper, and salt. Bring to a boil. Simmer sauce for 2 to 3 hours, the longer cooking time the better, stirring occasionally. Discard bay leaves. Stir in parsley and turn off heat. This Marinara Sauce recipe can be substituted for 8-9 cups of jarred marinara sauce.
• RICOTTA FILLING: To a large bowl, combine 2 cups ricotta, 1 cup mozzarella, ¼ cup parmesan, 2 minced garlic cloves, 1 tablespoon chopped fresh parsley, 1/8 teaspoon nutmeg, and 1/8 teaspoon black pepper, and salt. Taste test and adjust seasonings. Mix in 3 eggs. Refrigerate until ready to stuff shells.
• MEAT FILLING: To the bowl with reserved ½ sautéed onion (these are the onions reserved from Step 1), add ground beef, sausage, 1 egg, ¼ cup parmesan cheese, ¼ cup dry breadcrumbs, 2 minced garlic cloves, 1/3 cup milk, and 2 teaspoons fresh parsley and mix. Make 13- 2 inch meatballs. Refrigerate until ready to stuff shells.
• PASTA: Cook shells according to package directions until al dente. Make sure to thoroughly salt the water before adding pasta to prevent sticking. After draining pasta, drizzle with a little olive oil to prevent sticking. Transfer to a large piece of parchment paper. Spread pasta in one layer not touching each other to prevent sticking.
• ASSEMBLY: Cover bottom of large baking dish with ¼ inch of Marinara Sauce. Cup a shell in one hand and spoon Ricotta Filling into the shell with the other. Make 13 Ricotta Filled shells. Leave room in between Ricotta Filled shells for Meat Filled shells. Cup a shell in one hand and place meatball into the shell with the other. Place the shells into the baking dish alternating Ricotta Filled with Meat Filled, arranging in a single layer. Ladle the remaining Marinara Sauce on top of Meat Filled shells but not on top of the Ricotta Filled shells.
• TOPPING: Sprinkle shells with 2 cups shredded mozzarella cheese and Parmesan cheese. Cover pan with aluminum foil. Bake at 400F degrees for 1 ½ to 2 hours, or until bubbling, and Meat Filled shells are fully cooked.
• TO SERVE: Give each person an equal number of Ricotta Filled shells and Meat Filled shells. Spoon Marinara Sauce over both.

Steps:

• Cook pasta shells according to package directions. Drain and rinse in cold water. In a large bowl, combine the next 10 ingredients. Divide the small jar of spaghetti sauce between two ungreased 13x9-in. baking dishes., Stuff shells with the cheese mixture and place in a single layer over sauce. Pour the remaining spaghetti sauce over shells. , Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until heated through.

Steps:

• In a large skillet, cook beef and onion over medium heat until the meat is no longer pink, breaking meat into crumbles; drain. Stir in the water, tomato paste, bouillon and oregano. Cover and simmer for 30 minutes. , Meanwhile, in a large bowl, combine the ricotta cheese, 1 cup mozzarella, Parmesan cheese and egg. Stuff shells with the cheese mixture., Arrange shells in a greased shallow 3-qt. or 13x9-in. baking dish. Spoon meat sauce over shells. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake until cheese is melted, 3-5 minutes longer. Freeze option: After assembling, sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

Steps:

• Prepare macaroni shells according to package directions; drain and set aside.
• Cook ground beef, onion, and garlic in a large skillet until beef is browned.
• Drain excess fat.
• Stir in next 6 ingredients.
• Set aside.
• Combine spaghetti sauce and wine.
• Spoon one-fourth of sauce into a lightly greased oblong baking pan; set aside remaining sauce.
• Stuff macaroni shells with beef mixture, and place in baking dish.
• Spoon remaining sauce over shells.
• Sprinkle Parmesan cheese over shells.
• Bake, uncovered, at 400 degrees for 20 minutes.