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Cheesy Beffy Stuffed Shells


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Cheesy Beffy Stuffed Shells 0 Picture


  • 1/2 lb jumbo pasta shells
  • 2 T olive oil
  • 1 small onion finely chopped
  • salt and pepper
  • 3 garlic cloves minced
  • 1 lb ground beef
  • 2 T Italian herbs
  • 2 c spaghetti sauce
  • 2 c ricotta or cottage cheese
  • 1 c shredded mozzarella plus more for topping
  • 1/2 c pamesan grated plus more for topping
  • 1 large egg beaten


Preparation time 20mins
Cooking time 60mins
Adapted from


Step 1

Preheat oven to 350.
Cook the pasta in boiling water for about 1 min less than pkg suggests. Drain and run cool water over the shells. (to keep shells from sticking together you can run a little of olive oil over them)
While the pasta is cooking, heat the olive oil in a large skillet over med heat. Add the onion, salt and pepper and saute until softened about 4-5 min. Add the garlic and cook for another min or two.
Add the beef and cook until browned breaking it up. When the beef is almost cooked through, sprinkle the herbs over it and stir in about 1 c of the spaghetti sauce, then remove from the heat.
In a small bowl, combine the ricotta, mozz, parmesan and egg, mix together well, then mix into the beef mixture.
Grease a 9x13 and spread the remaining sauce evenly in the bottom. Spoon the filling carefully into each shell and arrange them on the sauce then sprinkle with additional cheese. Bake for about 25-30 min or until heated through.


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