I love when I come across a recipe like Italian Stuffed Shells with Ground Beef, that is not only yummy but it LOOKS like you spent hours preparing it, when it really took just minutes. I’ve always assumed stuffed shells were too time consuming to allow into my life…but, I was wrong. Oh, so wrong. These Italian Stuffed Shells have earned themselves a permanent position in my “Made Before & Loved A Lot” recipe binder.
Now, making it into my special binder requires more than just being easy to make. It has to be loved by the whole family! And, that’s no easy task, seeing as how there are 9 of us, all food critics. We have teenagers down to toddlers with all varieties of particulars, when it comes to food. It’s not very often that we find a winner. But this recipe, my friends, is a winner.
Italian Stuffed Shells with Ground Beef
This easy family dinner is great served with corn or green beans, a salad, and breadsticks. My kids just happen to prefer Rhode’s Rolls. Isn’t that awesome?! I’m all about easy and if frozen dough balls can do the trick, then hallelujah. Of course, we do like to melt butter on top and sprinkle with garlic salt and parmesan cheese.
Print the Stuffed Shell Recipe Below
Stuffed Italian Shells
- 1 box jumbo pasta shells
- 2 cups or 15 oz. ricotta cheese
- 3 cups Mozzarella cheese divide 1/2 cup out
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/4 cup freshly chopped parsley
- 2 tsp. Italian seasoning
- 1 tsp. salt
- 1/4 tsp. pepper
- 1-2 lbs ground beef your preference
- 1 family size bottle meat flavored Prego sauce or your favorite red sauce
- 1/2 cup water
- Bread toasted with butter & garlic salt
Heat oven to 350 degrees.
Cook beef, add Prego sauce and 1/2 cup water. Let simmer for 10 minutes.
In a separate pot, bring water to a boil, add shells and cook for 15 minutes.
In a mixing bowl, combine ricotta, mozzarella, Parmesan, eggs, parsley, Italian seasoning, salt, and pepper.
Toast the bread until crisp.
Pour some of the Prego mixture in the bottom of a 9x13 baking dish.
Stuff the shells full of the cheese mixture and place in the baking dish.
Pour the rest of the Prego mixture on top of the shells.
Sprinkle with remaining mozzarella and crumble garlic toast on top.
Bake at 350 degrees, covered with foil for 30 minutes. Bake uncovered for additional 10 minutes or until cheese is melted.
If you loved this recipe for stuffed shells with meat sauce, check out:
- 24 Last Minute Dinner Ideas ~ The Whole Family Will Love These!
- 25 Quick and Easy Breakfast Ideas for Kids
- Bulk Recipe of My Favorite Red Sauce