beef stuffed shells

Brisket Stuffed Shells are a delicious casserole made with smoked brisket and loads of cheese stuffed into jumbo pasta shells, smothered in a sour cream sauce. Top it off with tomatoes and guacamole.

Brisket Stuffed Shells

jumbo pasta shells

smoked beef brisket

colby-jack cheese

green chiles

butter

all purpose flour

chicken broth

milk

sour cream

garlic

salt

tomatoes,

queso fresco

cilantro,

guacamole, optional garnish

salsa, optional garnish

Preheat oven to 400°.

Bring a pan of water to a boil...

Bring a pan of water to a boil and cook jumbo shells for about 8 minutes, just until tender but not cooked all the way through. Drain and separate onto a sheet pan.Chop the brisket into small pieces.Add 2 cups of chopped brisket (reserve remaining), shredded colby-jack and green chiles to a bowl and mix to combine.

Stuff pasta shells with brisket mixture.

Make the sour cream sauce. Melt butter in...

Make the sour cream sauce. Melt butter in a pan over medium heat, add flour and whisk to combine. Cook 2 minutes, whisking continually.

Whisk in chicken broth and milk.

Add sour cream, salt and garlic, whisking until...

Add sour cream, salt and garlic, whisking until combined. Continue to cook until thickened. Remove from heat.

Pour sauce into a casserole dish ( 8...

Pour sauce into a casserole dish ( 8 x 11 or 3 1/2 quart).

Place stuffed shells into the sauce. Sprinkle reserved...

Place stuffed shells into the sauce. Sprinkle reserved brisket over the shells.

Bake, uncovered for 30- 35 minutes or until...

Bake, uncovered for 30- 35 minutes or until sauce is bubbly and shells are tender.

Remove from oven. Garnish with diced tomatoes, crumbled...

Remove from oven. Garnish with diced tomatoes, crumbled queso fresco cheese and cilantro.

Serve with salsa and guacamole if desired.

Jumbo stuffed shells filled with ground sweet Italian sausage, ricotta and parmesan cheese, fresh basil, garlic, and egg. Baked topped with marinara and melted mozzarella cheese.

Sausage Stuffed Shells Recipe

20-22 jumbo shells (16-ounce box)

marinara

sausage

ricotta cheese

mozzarella cheese

parmesan cheese

6-7 basil leaves (chopped,

Preheat oven to 350°F. 

Bring a large pot of salted water to a boil. Cook pasta shells 1 minute before al dente, strain, and rinse with cool water to prevent overcooking.

Meanwhile, in a cast-iron skillet, cook sausage until fully cooked through and browned. About 5-7 minutes. Use the tip of a spatula to break the sausage into the smallest chunks possible as it cooks. Season with salt and pepper to taste and remove the pan from the heat.

Transfer the sausage to a medium bowl with ricotta, basil, garlic, parmesan cheese, and egg. Stir until fully incorporated and creamy. Place 1 cup of marinara in the bottom of the now-empty skillet.

Cut a 1-inch hole in a pastry bag or corner of a large Ziploc bag. Transfer the ricotta filling to the bag and fill each shell to the top with ricotta. You can alternatively fill shells with a spoon.

Arrange shells in the skillet as tightly as possible. You can usually fit 20-22 shells in a 12-inch cast iron skillet. Top each shell with a heaping tablespoon of marinara. Layer the entire dish with about 1 cup of shredded mozzarella (more is OK too).

Bake for 20-25 minutes or until cheese is fully melted and golden. Finish with a quick broil to give the cheese a little sear if desired. Let cool for 5 minutes, top with extra chopped basil, and serve immediately.

Pretty easy and tasty! Easiest way to stuff the shells is to use my hands. Grab a golf ball suze of filling and place inside the shell. Messy but easy

Family of 6 loves this meal. I use a cookie scooper to fill.

These are delicious! Nice change from the ricotta filling. These were a big hit! I made them in the morning, refrigerated them all day and cooked them at night.

These are delicious! Nice change from the ricotta filling. These were a big hit!

This was amazing.   The sauce we used was Bertolli d'Italia Marinara Sauce.   We did everything the same but the pan was an All-Clad frying non-stick pan, it's very thick and heavy.  Worked great.  

I was supposed to make this dish yesterday but when your Walmart order goes to a store 2.5 hours away well, you have to wait until the next day.  And the next day is the day my daughter (teen) cooks a meal once a week.  She chose to make your dish.   With a little help from me, she did an awesome job. 

I totally recommend this dish.

Made this dish last night and it was fantastic!  I added a small amount of chopped spinach to the cheese mixture and think that went well.  Had the butcher grind up some pork butt with some fennel seasoning for the meat for the mixture.  Put it together in a 9 x 13 glass dish so it did require extra baking time.
Will definitely make this again... Love it!

Filling is really good. But you should NOT cook tomato sauce dishes in cast iron, it will ruin the seasoned coating on your frying pan

This recipe was a hit! So yummy!😋 
I used 1/2 sausage and 1/2 ground beef.  Increase the cook time. 
I cooked it for an hour and 15 and ended up turning the heat up to 400 the last 15 min. Then put it under the broiler for a couple of minutes.
I used a 9x13 glass dish instead of cast iron, maybe that was why.

Savor the comforting delight of beef stuffed shells, showcasing generously filled jumbo pasta shells brimming with a savory blend of seasoned ground meat, luscious ricotta cheese, and gooey melted mozzarella, expertly baked for a satisfying meal.

Beef and Ricotta Stuffed Shells

lb ground meat

Italian seasonings

onion powder

garlic powder

black pepper

oz jar marinara sauce

mozzarella cheese (grated)

parmesan cheese (grated)

parsley (chopped)

Preheat the oven to 350 degrees F. Grease a baking dish with oil and set it aside.

Cook the pasta shells according to the package instructions, then drain them and set aside.

For the meat sauce, heat a large skillet over medium heat. Add ground meat and cook for 2-3 minutes. Add the seasonings: salt, Italian seasoning, onion powder, garlic powder, and black pepper. Saute until the meat is browned and cooked through.

Remove 3/4 of the meat and set it aside. To the remaining meat, add the marinara sauce and cook for 2 minutes until well combined. Set aside for later use as the meat sauce.

For the filling, in a medium bowl, combine ricotta cheese, egg, mozzarella cheese, Parmesan cheese, salt, Italian seasoning, garlic powder, and black pepper. Mix well.

Add the reserved 3/4 portion of cooked meat to the ricotta cheese mixture and mix until well combined.

Stuff the cooked pasta shells with the prepared cheese and meat mixture, using about 2 tablespoons per shell. Repeat with the remaining shells.

In the greased baking dish, spread a layer of meat sauce (about ¾ cup). Arrange the stuffed shells over the sauce. Pour the remaining meat sauce over the shells. Sprinkle mozzarella cheese on top.

Top 3 beef stuffed shells recipes from across the web

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Top Tags

Brisket Stuffed Shells

Sausage Stuffed Shells Recipe

Beef and Ricotta Stuffed Shells

Top 3 beef stuffed shells recipes from across the web

The most viewed beef stuffed shells recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brisket Stuffed Shells

Sausage Stuffed Shells Recipe

Beef and Ricotta Stuffed Shells

The most viewed beef stuffed shells recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine