Cara's Creamy Stuffed Shells151 Reviews
- Prep: 25 min
- Cook: 25 min
- Ready In: 50 min
“This is a unique perspective to boring ground-beef stuffed shells. You and everyone will love the taste of the meat and everyone will want to know your secret!” - by CARAMIA15
Original recipe yields 8 servings
- Bring a large pot of lightly salted water to a boil. Place shell pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
- Place the beef in a skillet over medium heat, and mix in eggs, oil, garlic, garlic salt, and parsley. Cook until beef is evenly brown. Transfer to a large bowl, and mix with cream cheese and 1 cup pasta sauce.
- Stuff the cooked pasta shells with the beef mixture, and arrange in the prepared baking dish. Cover evenly with the remaining sauce.
- Bake 15 minutes in the preheated oven, or until bubbly. Sprinkle with Romano cheese just before serving.
Amount Per Serving (8 total)
- 698 cal
- 39 g
- 43 g
Based on a 2,000 calorie diet
Reviews (151)Rate This Recipe
"I've now made this a couple of times and recommend the following changes: Scale the recipe (if necessary), triple the sauce, double the garlic, add some italian seasoning, melt Mozarella on top instea..." See mored of the Romano. Delicious! I look forward to making this many, many more times."
"These stuffed meat shells are so good! They are very creamy and full of flavor. The only thing that I added was about 1/2 box of chopped spinach to the mixture. (My husband isn't wild about cooked s..." See morepinach, but what he doesn't know, won't hurt him LOL)! I have tried other stuffed meat shell recipes, and they just didn't taste right. This one is a keeper! I will definately make this again. Thanks!"
"I only used 1 & 1/2 lbs of meat. I added some chopped onions (probably about 1/2 cup, maybe more) to the hamburger mixture, omitted the egg & garlic salt & increased the minced garlic. After hamburger..." See more was cooked, I deglazed the pan w/ about a 1/2 cup or so of pinot grigio (it's what I had open) & quickly reduced it down by half. This helped add flavor & moisture to the mix. I added about half a pkg. of chopped, frozen but thawed spinach, as well as some basil, oregano & parmesan cheese when I added the cream cheese ( I decreased the cheese some per other reviews) & pasta sauce. I had some mixture leftover so I stuffed some manicotti shells & froze them. I topped the shells w/ mozzarella before baking & a little romano & fresh chopped parsley after baking. These were delicious! I thought the wine added a nice dimension to the dish. I'm eager to try it w/ some italian sausage w/ the hamburger...thanks Cara!"
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