94
Submitted by TheDancingCook
"My non-ricotta cheese-eating husband always raved about "the meat stuffed shells his mom used to make." His grandmother recently wrote to the TV guide (where this recipe originated) and they were kind enough to send back the recipe, dated September 13, 1976. I have to agree, these are delicious! Serve with a tossed salad and garlic bread. The prep time includes the pasta/beef cooking; the cook time is the baking time for the casserole."
photo by Probably This 
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
18 stuffed shells
- Serves:
- 6
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ingredients
- 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
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directions
- Boil water for pasta.
- Meanwhile, in a large skillet, brown ground beef, onion and garlic; drain and cool.
- Cook pasta in water, drain.
- Preheat oven to 400 degrees.
- 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 13x9 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.
Questions & Replies
-
Hi there....that's very close to my moms old recipie...she probably got it from the same article!..Do you ever prepare them a day ahead? I think I remember doing that years ago with my mom and they were fine.....Thank you. Lorraine
heartofahippie51
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Reviews
-
These are great!! I got 1 9*13 and 1 8*8 pan but that was OK cause we all ate seconds. One tip that was on the box of shells that I used was to only cook the shells 9 min then drain and dump out onto a cookie sheet. This was awesome advice because the shells didn't touch each other on the cookie sheet so they didn't stick together. And they were still firm enough to stuff with out them ripping. Definitely adding this to the Keeper file.
Dom Gigi s Mom
-
Yep, I'm not a big ricotta fan either. My recipe is a variation of yours in that I combine (cooked) lean ground beef and ground pork with my eggs, cheeses (I use parmesan, asiago, sharp provolone), bread crumbs, spices (oregano, sweet basil, parsley, salt & pepper), minced garlic, minced onion, and spinach filling before putting those big boys down in the "marinara pool" in my casserole dish - topping with a combo of mozarella, sliced baby portabellas, and sweet peppers. :0)
Papa Villadi
-
Love this recipe! I make it a lot but the wine is not needed.
slreynolds992
-
This was a good recipe to eliminate ricotta- the wine was not needed. I cook with wine all the time but this was not good. If the wine wasn't there I would have loved it. It is what it is- no need to jazz it up...
Camaro Chic
-
Off-the-charts amazing. Adding this as a staple in my repertoire.
Bahrain R.
see 85 more reviews
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Tweaks
-
Excellent! I didn't believe all the filling was going to fit in 18 shells, so I made more. I wasted the extras because indeed, it fit perfectly in 18 shells. I think next time I will cook the spaghetti sauce and wine because 25 minutes in the oven was not enough time for the wine and sauce to meld together. I used high quality wine, but it stood out too much alone in the sauce. I also used ground venison instead of beef. Definitely a keeper!
wildeyeris
-
Delicious! I used homeade spaghetti sauce instead of the jarred, and used 3 cloves garlic instead of 1. Also shredded some mozzerella on top with the parmesan. I'll be making this often, even the picky eaters liked it.
89240
RECIPE SUBMITTED BY
TheDancingCook
Whitehall, Pennsylvania
- 101 Followers
- 185 Recipes
- 18 Tweaks
Welcome! I joined this website in 2001, as a new wife and Mom of a 1 y/o and I was 28 yrs old and did not know about cooking. I found this website cause I searched the web and wanted to find a good recipe for carrots! I found that recipe and so much more here over the years. I learned so much from this website and opened up my eyes to other recipes. I now am 46 y/o. I am now divorced and my then 1 y/o son is now a Marine. I have a wonderful man in my life that loves and appreciates my cooking and I thank this site for all of its help. I still come here for recipes. I hope you like my recipes and your family enjoys them also....there is many here and I love to pass them on.
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