Rating: 4.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

cook:
1 hr 12 mins
total:
1 hr 42 mins
prep:
30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Preheat oven to 350 degrees F (175 degrees C).

  • 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.

  • Mix pasta sauce with water together in a bowl.

  • 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.

  • 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.

Cook's Note:

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

Nutrition Facts

429 calories; protein 28.2g; carbohydrates 37.5g; fat 18.1g; cholesterol 90.6mg; sodium 708.1mg. Full Nutrition
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