Beef Stuffed Shells Pasta

This Beef Stuffed Shells Pasta recipe is loaded with hearty beef and dairy-free cheese stuffed inside pasta shells that are then smothered in marinara sauce and topped with more cheese.

Prep Time30

Cook Time35

Total Time1 5

Course: Dinner, Pasta

Cuisine: American, Italian

Keyword: beef stuffed shells, stuffed pasta shells, stuffed shells with meat

Servings: people

Author: Silvia Dunnirvine

Equipment

Cast Iron Skillet

Ingredients

16 oz shell pasta (conchiglioni)
24 oz marinara sauce
1 lb ground beef
6 oz DF creamy cheese (see ingredient photos)
2 cups DF mozzarella cheese shredded
3 tbsp sun dried tomato sauce, preserve
1 egg
2 cloves garlic minced
1/2 onion or shallot diced
1 tbsp olive oil
salt and pepper to taste
fresh basil to taste

Instructions

In a large skillet heat oil, then sauté the onion and garlic until fragrant. Add in ground beef and cook until no longer red. About half way through add sun dried tomato and season with salt and pepper. Stir in about half jar of marinara sauce. Set aside
In a medium bowl add creamy cheese or ricotta like cheese (dairy-free), 1 cup of shredded mozzarella cheese (also dairy-free) and egg. Stir until uniform. Mixture should be thick.
Meanwhile cook pasta shells according to package instructions. Do not overcook the shells it must be al dente!
When ready to put it together, pour some marinara sauce onto the bottom of your cast iron skillet or baking dish. Spread thin layer of sauce on the bottom of the pan so the shells won't stick.
Fill each cavity of the pasta shells about half with cheese mixture and half with beef in sauce. Do this until all the pasta shells are filled. Place each shell on the skillet or baking dish until completely full.
Top stuffed shells with remaining marinara sauce and then top with remaining shredded mozzarella cheese.
Bake at 350F degrees for 35 minutes, covered in foil to avoid pasta to dry out. Cheese should be nice and melted. Garnish with fresh basil and serve.

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