LARGE PASTA SHELLS RECIPE RECIPES

Name: Stuffed Pasta Shells for Meat-Lovers
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 8-12 serving(s)
Ingredients: 2 1/2 lbs ground beef; 2 (12 ounce) boxes jumbo pasta shells; 1 (26 ounce) jar Prego spaghetti sauce, any variety; 1 (8 ounce) box frozen spinach, thawed and squeezed of excess juice; 2 cups ricotta cheese; 1 lb of shredded mozzarella cheese; 1/2 cup grated parmesan cheese; 2 garlic cloves, minced; 1 small yellow onion, finely chopped; 5 tablespoons italian seasoning; 1 tablespoon garlic pepper seasoning; 4 eggs, slightly beaten; 1/3 cup milk

STUFFED PASTA SHELLS FOR MEAT-LOVERS RECIPE - FOOD.COM

Stuffed Pasta Shells for Meat-Lovers Recipe - Food.com image

These are quite possible the best you can make! I came up with this recipe to satisfy my carnivorous family and incorporate my love for Italian food. These have a ton of meat, but still a nice amount of the traditional ricotta cheese and spinach. These can also be great appetizer, due to the large amount the recipe yields.

Total Time 1 hours 20 minutes

Prep Time 25 minutes

Cook Time 55 minutes

Yield 8-12 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 lbs ground beef
2 (12 ounce) boxes jumbo pasta shells
1 (26 ounce) jar Prego spaghetti sauce, any variety
1 (8 ounce) box frozen spinach, thawed and squeezed of excess juice
2 cups ricotta cheese
1 lb of shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 garlic cloves, minced
1 small yellow onion, finely chopped
5 tablespoons italian seasoning
1 tablespoon garlic pepper seasoning
4 eggs, slightly beaten
1/3 cup milk

Steps:

Brown ground beef and drain. Return to pan.Saute onions and garlic in pan with cooked meat for approximately 3 minutes. Set aside.
Boil salted water to cook the pasta shells according to package al dente style. Strain and set aside.
In a large bowl, mix ricotta, parmasan, and 2/3 package of shredded mozzarella. Add italian seasoning, garlic pepper, eggs and milk and mix thoroughly. Mix in meat and spinach.
In a large baking dish, pour enough sauce to cover the bottom of the pan lightly. Fill each shell with large rounded tablespoons of meat and cheese mixture, and place in pan. Be sure to closely place the shells together so they don't get hard while baking.
*If there are too many shells for one pan, make a secong and store tightly covered in freezer until later use.
Pour remaining sauce evenly over all of the shells. Sprinkle with remaining mozzarella cheese. Cover tightly with aluminum foil, and bake at 375 for 35-45 minutes. Take foil off pan, and bake additional 10 minutes.

Nutrition Facts : Calories 1032, FatContent 49, SaturatedFatContent 23.2, CholesterolContent 272.6, SodiumContent 1006.1, CarbohydrateContent 79.5, FiberContent 5.9, SugarContent 10.8, ProteinContent 65.6

TACO-STUFFED PASTA SHELLS RECIPE - PILLSBURY.COM

Taco-Stuffed Pasta Shells Recipe - Pillsbury.com image

Yes, you read that right: taco-stuffed pasta shells! You no longer have to choose between Italian or Mexican food for dinner—this dish has it all. Made with only seven ingredients in less than an hour, these stuffed taco shells are the perfect recipe for busy weeknights when you still want to put a flavorful, family-friendly dinner on the table. Hearty with taco-seasoned ground beef and extra cheesy, this pasta is bound to become a staple in your weekly dinner rotation.

Provided by Pillsbury Kitchens

Total Time 55 minutes

Prep Time 35 minutes

Yield 8

Number Of Ingredients 7

Ingredients

8 oz uncooked jumbo pasta shells (about 24 shells from 12-oz box)
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 package (8 oz) shredded Mexican cheese blend (2 cups)
1 cup diced plum (Roma) tomatoes
1/4 cup chopped fresh cilantro

Steps:

Heat oven to 350°F. Cook and drain pasta shells as directed on box.
Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat 5 minutes, stirring frequently, until thoroughly cooked; drain. Add taco seasoning mix, crushed tomatoes and 1 cup of the shredded cheese; stir well until cheese is melted.
Fill each pasta shell with about 1 tablespoon beef mixture; place in ungreased 13x9-inch (3-quart) glass baking dish. Top filled shells with plum tomatoes and chopped cilantro; sprinkle with remaining 1 cup cheese.
Bake 15 to 20 minutes or until heated through and cheese is melted. Serve warm.

Nutrition Facts : Calories 330 , CarbohydrateContent 28 g, CholesterolContent 60 mg, FatContent 1/2 , FiberContent 2 g, ProteinContent 20 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 430 mg, SugarContent 3 g, TransFatContent 1/2 g

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