Roast Beef Stuffed Shells

Roast Beef Stuffed Shells

50
CNM CATERING 88

"These roast beef, horseradish, and Cheddar stuffed pasta shells are easy to prepare and always a crowd pleaser."

Ingredients 50 m {{adjustedServings}} servings 556 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 556 kcal
  • 28%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 42.3g
  • 14%
  • Protein:
  • 33.6 g
  • 67%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 1901 mg
  • 76%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 2 - 9x13 inch baking dishes.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta shells, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink and place shells on a sheet of wax paper to cool.
  3. Combine the roast beef and the gravy in a large saucepan and place over medium-low heat. Cook for 10 minutes or until heated through.
  4. Use a slotted spoon to fill each shell with roast beef, draining off as much gravy as possible. Spread about 1 1/2 teaspoons of horseradish sauce on top of the beef in each shell. Place the shells in the greased baking dishes, and top with the remaining gravy. Sprinkle the Cheddar cheese evenly over the stuffed shells. Bake, uncovered, until the cheese is melted and the filling is hot and bubbly, about 20 minutes.
Tips & Tricks
Slow Cooker Beef Pot Roast

Come home to a delicious slow-cooked pot roast dinner.

Beef Pot Roast

This delicious pot roast is best made a day before serving.

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Reviews 50

  1. 62 Ratings

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ambibambi
10/1/2009

I have been wanting to make this recipe for a long, long time. Today the weather was cool, I had left over roast beef and gravy and I finally got to make it! We loved it. I did not drain my beef well of the gravy because we LOVE gravy, and I also didn't measure the horseradish, so I think I ended up using less(I will use more next time). I made some without any horseradish for the kids and they loved it too! This will get made after every roast dinner I make from now on!

Keni
2/6/2009

Made these for lunch, and they were tasty. I made my own gravy(beef/mushroom), since that's what the submitter orginally intended, but it was removed from the final posting, and I used cojack on top...very good. If I served them for dinner, I'd prolly just add a simple salad, as they are quite rich and filling.

Raquel Teixeira
2/23/2010

Now, I did change this recipe a bit but I give it 5 stars because the basics work and I was very skeptical of roast beef in shells but it was so delicious. It reminded me of poutine. I used the left over beef from pepperoncini beef on this site. I pan fried some onions and garlic, added the shredded beef to heat through - added shredded cheese and garlic cream cheese to make it creamy and stuffed the shells - covered with gravy and cheese (no horseradish, but the beef was already spicy). If your shells get tough - I covered mine for 15 minutes, cooked uncovered for 8 and 2 minutes on broil. The bf ate seconds and was asking for 3rds! If you like poutine this is sooo similar in flavours. Loved it.