Baked Stuffed Shells

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Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 4 servings
Calories: 664kcal

Ingredients

  • 12 Jumbo pasta shells
  • 1 Tbsp Extra-virgin olive oil
  • 1/4 Onion diced
  • 4 cloves Garlic slivered
  • 3/4 lb Ground beef
  • 1/4 cup Milk
  • 1/4 cup Breadcrumbs
  • 3 tsp Worcestershire sauce
  • 2 oz Fontina cheese shredded
  • 1 cup Beef broth
  • 1/2 cup Heavy cream
  • 2 Portobello mushrooms sliced
  • 4 sprigs Fresh thyme
  • 2 tbsp Butter
  • Parmesan cheese garnish (optional)
  • Red pepper flakes garnish (optional)
  • 4 Dinner rolls buttered if desired
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Instructions

  • Preheat the oven to 375°F.
  • Cook pasta shells according to package directions. Drain well and set aside.
  • Heat the oil in a non-stick pan on medium heat. Sauté the onion and garlic until golden brown.
  • In a bowl mix the ground beef, onion, garlic, milk, breadcrumbs, Worcestershire sauce, fontina, salt and pepper until fully combined.
  • Spoon the beef mixture into the cooked pasta shells.
  • Place the broth, cream, stuffed shells, thyme, and mushrooms in a baking dish. Cover with foil and bake in the oven to an internal temperature of 160°F using a thermometer, about 20 minutes. Then remove from the oven, using a slotted spoon remove the shells from the baking dish.
  • Pour the remaining liquid and contents into a pan over medium heat. Add the butter and bring to a simmer until the sauce becomes thick and smooth. Taste and season with salt if needed. Then remove the thyme sprigs.
  • Spoon the sauce and mushrooms over the shells. Garnish with parmesan and red pepper flakes. Serve with dinner rolls.

Nutrition

Calories: 664kcal | Carbohydrates: 39g | Protein: 27g | Fat: 45g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 674mg | Potassium: 624mg | Fiber: 3g | Sugar: 4g | Vitamin A: 818IU | Vitamin C: 4mg | Calcium: 208mg | Iron: 4mg

Baked Stuffed Shells

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Servings 4 servings
Calories 664 kcal

Ingredients
 
 

  • 12 Jumbo pasta shells
  • 1 Tbsp Extra-virgin olive oil
  • 1/4 Onion diced
  • 4 cloves Garlic slivered
  • 3/4 lb Ground beef
  • 1/4 cup Milk
  • 1/4 cup Breadcrumbs
  • 3 tsp Worcestershire sauce
  • 2 oz Fontina cheese shredded
  • 1 cup Beef broth
  • 1/2 cup Heavy cream
  • 2 Portobello mushrooms sliced
  • 4 sprigs Fresh thyme
  • 2 tbsp Butter
  • Parmesan cheese garnish (optional)
  • Red pepper flakes garnish (optional)
  • 4 Dinner rolls buttered if desired

Instructions
 

  • Preheat the oven to 375°F.
  • Cook pasta shells according to package directions. Drain well and set aside.
  • Heat the oil in a non-stick pan on medium heat. Sauté the onion and garlic until golden brown.
  • In a bowl mix the ground beef, onion, garlic, milk, breadcrumbs, Worcestershire sauce, fontina, salt and pepper until fully combined.
  • Spoon the beef mixture into the cooked pasta shells.
  • Place the broth, cream, stuffed shells, thyme, and mushrooms in a baking dish. Cover with foil and bake in the oven to an internal temperature of 160°F using a thermometer, about 20 minutes. Then remove from the oven, using a slotted spoon remove the shells from the baking dish.
  • Pour the remaining liquid and contents into a pan over medium heat. Add the butter and bring to a simmer until the sauce becomes thick and smooth. Taste and season with salt if needed. Then remove the thyme sprigs.
  • Spoon the sauce and mushrooms over the shells. Garnish with parmesan and red pepper flakes. Serve with dinner rolls.

Nutrition

Calories: 664kcalCarbohydrates: 39gProtein: 27gFat: 45gSaturated Fat: 21gTrans Fat: 1gCholesterol: 134mgSodium: 674mgPotassium: 624mgFiber: 3gSugar: 4gVitamin A: 818IUVitamin C: 4mgCalcium: 208mgIron: 4mg
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