About this recipe
Pasta shells stuffed with ground beef and tomatoes, smothered in parmesan cream sauce, and covered with melted mozzarella. Make this easy recipe for an Italian meal sure to be a family favorite.
Author
Certified Angus Beef brand Test Kitchen
Cooking Methods
Bake.
Keywords
Smothered Beef Stuffed Shells recipe
Serves 6-8
1/ 6
Heat oil in a large skillet over medium-high heat. Add ground beef and season with salt and pepper and allow beef to brown, stirring occasionally, about 5 minutes.
2/ 6
Add onion and garlic, saut for 3 minutes, stir in tomato paste and diced tomatoes. Simmer 4-5 minutes over medium heat or until mixture has thickened and most of the liquid has evaporated. Remove from heat and cool at least 10 minutes.
3/ 6
Bring 4 quarts of water to a boil in a large pot and cook shells for 6-7 minutes, drain and rinse under cold water to stop further cooking.
4/ 6
In a measuring pitcher, whisk together 1-cup milk with flour to create a slurry. In a saucepan heat remaining one cup of milk over medium heat until hot to the touch (Do not boil.) Whisk the slurry into the warm milk in the saucepan. Bring cream sauce to a simmer to thicken then drop the heat to low. Gradually whisk in parmesan a little at a time, remove from heat and set aside.
5/ 6
Preheat oven to 350° F. Stuff shells with a scant two tablespoons of the beef mixture and arrange in a large baking pan or casserole dish. Yield will be about 30 shells.
6/ 6
Cover shells with cream sauce and top with shredded mozzarella cheese. Bake in oven for 25-30 minutes until mozzarella bubbly and golden.
