Cara's Creamy Stuffed Shells

Cara's Creamy Stuffed Shells

156 Reviews 9 Pics
  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    50 m
Recipe by  CARAMIA15

“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!”

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Adjust Servings

Original recipe yields 8 servings



  1. 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.
  2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
  3. 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.
  4. Stuff the cooked pasta shells with the beef mixture, and arrange in the prepared baking dish. Cover evenly with the remaining sauce.
  5. Bake 15 minutes in the preheated oven, or until bubbly. Sprinkle with Romano cheese just before serving.

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Reviews (156)

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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 instead of the Romano. Delicious! I look forward to making this many, many more times.

Joey's Mom

Joey's Mom

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 spinach, 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 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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Amount Per Serving (8 total)

  • Calories
  • 698 cal
  • 35%
  • Fat
  • 39 g
  • 60%
  • Carbs
  • 43 g
  • 14%
  • Protein
  • 41.4 g
  • 83%
  • Cholesterol
  • 196 mg
  • 65%
  • Sodium
  • 1045 mg
  • 42%

Based on a 2,000 calorie diet



previous recipe:

Stuffed Shells I


next recipe:

Spinach and Cheese Stuffed Pasta Shells