Beef stuffed shells
- 1 pound ground beef
- 1 large onion chopped
- 1 clove garlic chopped, to taste
- 8 ounces mozzarella cheese shredded
- 1/2 cup bread crumbs
- 1 each 1 each egg
- 1 x salt to taste*
- 1 x black pepper to taste*
- 1 x parsley leaves to taste*
- 1 x oregano to taste*
- 6 ounces pasta shells, jumbo about 18 shells, or more as needed depending on size of shells*
- 16 ounces spaghetti sauce one jar
- 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
- not incl. in nutrient facts
Heat a skillet over medium heat. Add the mince (ground beef), onion and garlic. Cook until the beef is browned and onions are softened and beginning to turn translucent. Drain any accumulated fat and cool.
Cook shells in boiling water according to package directions (about 10 minutes), drain and rinse with cool water.
In a bowl, mix the meat mixture with mozzarella cheese, bread crumbs, egg and seasonings.
Line the bottom of a baking dish with about 1/4 of the spaghetti sauce.
Stuff the shells with the meat mixture and place in dish on top of sauce.
Pour remaining sauce over the stuffed shells and sprinkle with the grated Parmesan cheese.
Cover with foil and bake at 375 for 20-25 minutes.
I have frozen this dish several times with success.
Use the foil pans for this or put foil in your baking dish before the sauce and assembling shells.
You can cook the shells then cool and freeze; thaw and reheat at 350 degrees F until heated through.
You can also freeze the stuffed shells before cooking, then thaw and cook as directed.
The only thing I have noticed when freezing is that you may need to add more sauce over the top.
First published: 1996-01-27 last updated: 2013-01-05