Beef Stuffed Shells
If you’re looking for a hearty pasta dish that even the pickiest eater will enjoy, then you’ll want to make this beef stuffed shells recipe! Not only is it an easy meal to make, but it’s so flavorful!
This recipe combines flavors from Italian and Mexican cuisines, making it a dish that everyone will love!
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Why you’ll love this recipe
This meat stuffed shells recipe is super simple to put together, and is ready to eat in half an hour!
You can easily batch this dish to have as leftovers during the week too, leaving you with another meal to look forward to on a busy night when you don’t feel like cooking!
Ingredients for this recipe
Stuffing pasta: For the pasta dish.
Ground beef: The main star of the dish.
Tomato sauce: For a perfect sauce.
Chicken broth: For added moisture.
Taco seasoning: Creates a delicious flavor.
Grated cheese: To top the pasta with.
Canned corn: For the stuffing.
Chili: For delicious seasoning.
Garlic clove: Adds great flavor.
Bay leaf: Additional seasoning.
Olive oil: Adds moisture.
Lemon olives: Optional.
Salt and pepper: For seasoning.
How to make beef stuffed shells
Step 1: Heat a frying pan with olive oil. Place the minced meat in a single layer and fry until white. Add salt, pepper and spices. stir the mince.
Step 3: Stir in the corn kernels and bring the stuffing to a boil. Cool the stuffing.
Step 5: Mix the tomato paste with the pasta broth and pour over the shells. sprinkle the dish with grated cheese. Cook on the lowest heat for 5 minutes under a lid.
Step 2: Clean the chili from the insides and chop finely. Add chili to the pan, add chopped garlic, broth and 2 tbsp. tomato paste. Stew over medium heat under a lid until the broth has evaporated.
Step 4: Read the instructions on the pasta packet. Boil in salted water with the bay leaf according to the instructions until al dente, reducing the cooking time by 3 minutes. Set aside 2 ladles of the pasta broth. Tip the pasta through a colander and drizzle with olive oil. Spoon the mince into each shell using a small spoon. Arrange the shells in the pan.
Step 6: Place stuffed shells on a serving plate, garnish with olives, herbs, and lemon. The shells can be served with Mexican sauce and sour cream.
Expert Tips
– You can bake the shells in the oven at the end of cooking. you will get a crispier texture and an appetizing cheese crust.
– For vegans, replace the ground beef with soy or mushroom, use vegan cheese and vegetable broth.
– Drizzle the finished shells with tabasco sauce for a spicy flavor.
Storage suggestions
To store this pasta dish, be sure to keep it in an airtight container. You can keep it in the fridge for 3 days, or in the freezer for about 2 months.
Reheating Tips
To reheat this dish, you can warm it up in the oven or microwave when you want to enjoy it later.
Common Questions
Yes! Feel free to switch up the meat if you prefer. You could use chicken, turkey, veal etc.
Yes! Feel free to switch up the meat if you prefer. You could use chicken, turkey, veal etc.
What to serve with meat stuffed shells
If you want a salad on the side, this Fuji Apple Salad Recipe would pair nicely with it. When you’re thinking about what to have as a dessert after, this Cherry Fluff Salad is a nice light option! Or if you want something a little sweeter, then I recommend trying this Dirt Pie Recipe.
Beef Stuffed Shells
Ingredients
- 5 oz Stuffing pasta
- 5 oz Ground beef
- ½ c Tomato sauce
- ⅔ c Chicken broth
- 1 Tbsp Taco seasoning
- 1 Tbsp Grated cheese
- ¼ c Canned corn
- ⅕ Chili
- 1 Garlic clove
- 1 Bay leaf
- 2 Tbsp Olive oil
- Lemon olives optional
- Salt & Pepper
Instructions
- Heat a frying pan with olive oil. Place the minced meat in a single layer and fry until white. Add salt, pepper and spices. stir the mince.
- Clean the chili from the insides and chop finely. Add chili to the pan, add chopped garlic, broth and 2 tbsp. tomato paste. Stew over medium heat under a lid until the broth has evaporated.
- Stir in the corn kernels and bring the stuffing to a boil. Cool the stuffing.
- Read the instructions on the pasta packet. Boil in salted water with the bay leaf according to the instructions until al dente, reducing the cooking time by 3 minutes. Set aside 2 ladles of the pasta broth. Tip the pasta through a colander and drizzle with olive oil. Spoon the mince into each shell using a small spoon. Arrange the shells in the pan.
- Mix the tomato paste with the pasta broth and pour over the shells. sprinkle the dish with grated cheese. Cook on the lowest heat for 5 minutes under a lid.
- Place stuffed shells on a serving plate, garnish with olives, herbs and lemon. The shells can be served with Mexican sauce and sour cream.
Notes
- You can bake the shells in the oven at the end of cooking. you will get a crispier texture and an appetizing cheese crust.
- For vegans, replace the ground beef with soy or mushroom, use vegan cheese and vegetable broth.
- Drizzle the finished shells with tabasco sauce for a spicy flavor.
