Stuffed Shells

Stuffed Shells Recipe - Italian Ground Beef and Broccoli Pasta

Region / culture: Italy | Servings: 6

Introduction

Stuffed shells are a delicious and comforting dish that is perfect for a family dinner or a special occasion. This recipe combines ground beef, cream cheese, broccoli, and a creamy mushroom sauce to create a flavorful and satisfying meal.

History

Stuffed shells have been a popular dish in Italian cuisine for many years. The combination of pasta shells filled with a savory mixture and topped with sauce and cheese is a classic comfort food that has been enjoyed by generations.

Ingredients

0.5 to 0.75 lb (340 g) of ground beef
4 to 6 oz (170 g) of cream cheese
1 can of undiluted cream of mushroom soup
0.75 to 1 cup of cooked, chopped broccoli
italian seasoning
minced garlic or garlic powder
minced onion
1 package of large stuffing size shell pasta
1 large jar of Prego, Ragu, or Goya spaghetti sauce

How to prepare

Preheat the shells according to the package directions. This recipe will stuff a little more than half of the package.
Drain the shells and cover them with cold water to stop cooking and prevent sticking.
Brown the meat with the desired amount of spices to suit your taste.
Drain the liquid.
Add the cream cheese, broccoli, and soup.
If desired, you can add chopped fresh mushrooms for a bit more flavor.
Cook and stir occasionally until the cream cheese is thoroughly melted.
Lightly grease or spray a large casserole dish.
Gently fill each cooked shell with the stuffing mixture and place them open side up in the casserole dish with the edges just touching.
Pour the spaghetti sauce over the shells.
If desired, cover with shredded mozzarella cheese or a mixture of 2 parts shredded mozzarella and 1 part shredded provolone cheese.
Bake in a 325°F (163°C) oven for about 30 – 45 minutes or until heated through and the cheeses are melted.

Variations

A variation of this recipe for seafood lovers

Melt cream cheese with approximately 3 tbsp of butter.
Add soup, broccoli, and precooked frozen salad-sized shrimp or shredded shrimp or crabmeat (imitation crab is great).
Die-hard Italian food enthusiasts will love it with Italian sausage instead of ground beef.
Another quick-to-fix dish that can be prepared ahead of time and frozen.
Enjoy.
Use ground turkey or chicken instead of beef for a lighter option.
Add spinach or mushrooms to the filling for extra flavor and nutrients.
Use a different type of cheese, such as ricotta or cheddar, for a unique twist.

Cooking Tips & Tricks

Be sure to cook the pasta shells al dente so they hold their shape when filled.

- Make sure to drain the shells well and rinse them with cold water to prevent sticking.

- Feel free to customize the filling with your favorite ingredients such as spinach, sausage, or different types of cheese.

- To save time, you can prepare the filling and stuff the shells ahead of time and refrigerate until ready to bake.

Serving Suggestions

Serve the stuffed shells with a side salad and garlic bread for a complete meal.

Cooking Techniques

Bake the stuffed shells in the oven until heated through and the cheese is melted and bubbly.

Ingredient Substitutions

You can substitute ground turkey or chicken for the ground beef, and ricotta cheese for the cream cheese.

Make Ahead Tips

You can prepare the filling and stuff the shells ahead of time and refrigerate until ready to bake.

Presentation Ideas

Serve the stuffed shells on a platter garnished with fresh herbs, such as parsley or basil, for a beautiful presentation.

Pairing Recommendations

Pair the stuffed shells with a glass of red wine, such as a Chianti or Merlot, for a perfect pairing.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of stuffed shells contains approximately 400 calories.

Carbohydrates

Each serving of stuffed shells contains approximately 40 grams of carbohydrates.

Fats

Each serving of stuffed shells contains approximately 20 grams of fat.

Proteins

Each serving of stuffed shells contains approximately 25 grams of protein.

Vitamins and minerals

Stuffed shells are a good source of calcium, vitamin A, and iron.

Alergens

This recipe contains dairy (cream cheese, cheese) and wheat (pasta), which may be allergens for some individuals.

Summary

Stuffed shells are a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Stuffed shells are a delicious and satisfying dish that is perfect for a family dinner or special occasion. This recipe combines ground beef, cream cheese, broccoli, and a creamy mushroom sauce to create a flavorful and comforting meal. Enjoy!

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for stuffed shells. It was a warm summer afternoon, and I was visiting my dear friend Maria in her cozy little kitchen. Maria was an amazing cook, and I always loved watching her prepare delicious meals with such ease and grace.

On that particular day, Maria was making stuffed shells for her family dinner. I had never tried stuffed shells before, so I was eager to learn how to make them. As I watched her mix the ricotta cheese, spinach, and seasonings together, I was mesmerized by her skillful hands and the way she effortlessly filled the jumbo pasta shells with the mixture.

As Maria placed the stuffed shells in a baking dish and covered them with marinara sauce and mozzarella cheese, my mouth watered in anticipation of the flavorful dish that was about to come out of the oven. The aroma that filled the kitchen was absolutely divine, and I couldn't wait to taste the finished product.

When the stuffed shells were finally ready, Maria served them hot out of the oven with a side of garlic bread and a fresh salad. The first bite was pure heaven – the creamy ricotta cheese combined with the tender pasta and savory sauce was a match made in culinary heaven. I couldn't believe how delicious it was, and I knew I had to learn how to make it myself.

I asked Maria for the recipe, and she graciously shared it with me. She explained each step carefully, from boiling the pasta shells to preparing the filling and baking the dish to perfection. I took detailed notes and promised to try making stuffed shells at home for my family.

Over the years, I perfected Maria's recipe for stuffed shells, adding my own twist with a sprinkle of fresh herbs and a dash of red pepper flakes for a bit of heat. Every time I make this dish, I think of Maria and the wonderful memories we shared in her kitchen that summer day.

As I continued to explore the world of cooking and gather recipes from friends, family, and cookbooks, I discovered that stuffed shells were a popular dish in Italian cuisine. Each region had its own unique variation, with some recipes including meat, others featuring a mix of vegetables, and some even incorporating seafood.

I learned new techniques and flavor combinations from different sources, and I experimented with ingredients to create my own signature stuffed shells recipe. I combined the best elements from various versions I had collected over the years to come up with a fusion of flavors and textures that was truly my own.

One of my favorite memories of making stuffed shells was the time I hosted a dinner party for my closest friends. I prepared a huge batch of stuffed shells, each one lovingly filled and baked to perfection. As my guests gathered around the table and dug into the piping hot dish, their eyes lit up with delight at the first taste.

The compliments and praises kept coming as everyone savored the cheesy, saucy goodness of the stuffed shells. I felt a sense of pride and joy knowing that I had created a dish that brought so much happiness and satisfaction to my loved ones.

As the years went by, I continued to refine and perfect my stuffed shells recipe, making it a staple in my culinary repertoire. I passed the recipe down to my children and grandchildren, sharing the story of how I learned to make this delicious dish and the memories it held for me.

Now, whenever I make stuffed shells for my family, I think back to that warm summer afternoon in Maria's kitchen and smile at the thought of how far I've come on my culinary journey. The recipe for stuffed shells may have originated from Maria, but it has become a part of my own culinary legacy, a dish that brings joy, comfort, and togetherness to those I love.