Beefy Stuffed Pasta Shells

It rained almost every day this week. I forgot to mention that I’ve somehow found myself in a position at work to cook for 5 app developers. They’re working on a super important project and I am now a chef at a small start up company. Who would’ve thought that I would be cooking at my job. I was shocked when our CEO asked me 2 weeks ago if I was up for preparing breakfast and lunch every day while doing my normal tech work. The past couple of weeks have been very fun. One of the meals I prepared was stuffed pasta shells with browned ground beef, sauteed onions and garlic, and herbs in a tomato sauce. The casserole dish makes a beautiful presentation. I hope you get to make this at some point.
Stuffed Pasta Shells

Stuffed Pasta Shells

  • 1 lb ground beef
  • 1 large onion, diced
  • 1 garlic clove, chopped
  • 8 ounces mozzarella cheese, shredded
  • 1/2 cup Italian style breadcrumbs
  • 1/4 cup fresh parsley, chopped
  • 1 egg, beaten
  • 1 (26 ounce) jar of your favorite spaghetti sauce
  • 8 ounces tomato sauce
  • 1/2 cup parmesan cheese, grated
  • 18 jumbo pasta shells, cooked and drained
  • salt and pepper, to taste
  • 1/3 cup dry red wine
1. Preheat oven to 400 degrees. Boil water for pasta.
2 Meanwhile, in a large skillet, brown ground beef, onion and garlic; drain and cool.
3. Cook pasta in water, drain.
Meanwhile pasta is cooking, combine meat, mozzarella cheese, bread crumbs, egg and parsley; season with salt and pepper. Mix spaghetti sauce with tomato sauce; cover bottom of a large casserole dish with 1/4 of the sauce.
Stuff cooked, drained shells with the meat mixture and place on top of sauce in dish in a row.
Add red wine to remaining sauce and mix well; cover shells with sauce and sprinkle with parmesan cheese.
Bake in oven for 20-25 minutes or until bubbly and browned.

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