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Cheeseburger Stuffed Shells

Rated as 4.25 out of 5 Stars
7

"This recipe was given to me by my sister-in-law and it became an instant hit in my family and with friends. It's a slight twist on the classic stuffed shells recipe, using canned tomatoes and Cheddar cheese sauce."
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Ingredients

1 h 42 m servings 429
Original recipe yields 10 servings

Directions

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  1. Bring a large pot of salted water to a boil. Add pasta shells; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  2. Heat a large skillet over medium-high heat. Add ground beef, onion, Worcestershire sauce, and garlic; cook and stir until browned, 5 to 8 minutes. Drain excess grease.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Combine ground beef mixture, ricotta cheese, 1/2 cup Cheddar cheese, egg, Parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper in a large bowl. Stuff each pasta shell with 1 to 2 tablespoons of the mixture.
  5. Mix pasta sauce with water together in a bowl.
  6. Spread 1/3 of the sauce in the bottom of a large baking pan. Top with 1/2 of the tomatoes. Arrange stuffed shells on top. Pour remaining sauce and tomatoes over the shells. Cover with aluminum foil.
  7. Bake in the preheated oven until bubbly, about 40 minutes. Uncover and sprinkle 2 tablespoons Cheddar cheese on top. Continue baking until cheese is melted, about 10 minutes.

Footnotes

  • Cook's Note:
  • You can use a 15-ounce container of ricotta cheese if you don't want to overstuff the shells.

Nutrition Facts


Per Serving: 429 calories; 18.1 37.5 28.2 91 708 Full nutrition

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Reviews

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I didn't stuff the shells just threw everything together and into the oven for almost an hour. Added shredded cheese on top to give that melted cheese flavor .. came out great

On my second attempt I made it different, I added mozzarella cheese and without the egg and instead of cheese on top I did homemade Alfredo sauce and mozzarella cheese . Parsley for finished tou...