Beef and Tomato Stuffed Shells

"A great stuffed shells recipe that is filled with ground beef instead of the usual cheese stuffing. I modified this slightly from a recipe I found in a Southern Living cookbook."
 
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Ready In:
1hr 10mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Cook shells in boiling water to desired doneness; rinse in cool water and drain.
  • Cook ground beef and onion in a large skillet until brown and crumbly; drain.
  • Add pepper, garlic powder, and red pepper; set aside.
  • Combine beef broth, drained dried tomatoes, pesto, and garlic in blender; cover and process until well blended into a smooth puree.
  • Stir tomato mixture into beef mixture.
  • Spoon 1 heaping tablespoonful of ground beef mixture into each shell.
  • Arrange shells in a lightly greased 13x9 inch baking dish.
  • Combine spaghetti sauce and wine, and pour evenly over shells.
  • Cover and bake at 375 degrees for 30-40 minutes or until thoroughly heated.
  • Uncover; sprinkle with cheese, and bake and additional 5-10 minutes or until cheese is melted.

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RECIPE SUBMITTED BY

“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter. I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner. During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly. I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture. DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
 
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