Beef and Tomato Stuffed Shells |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A great stuffed shells recipe that is filled with ground beef instead of the usual cheese stuffing. I modified this slightly from a recipe I found in a Southern Living cookbook. Ingredients:
24 large pasta shells, uncooked |
1 lb ground beef |
1/2 cup chopped onion |
1/2 teaspoon pepper |
1/4 teaspoon garlic powder |
1/4 teaspoon dry crushed red pepper |
1 1/4 cups beef broth |
1 (7 ounce) jar sun-dried tomatoes packed in oil, drained |
1/2 cup pesto sauce |
2 garlic cloves, crushed |
1 (26 ounce) jar spaghetti sauce |
1/2 cup red wine |
1 1/2 cups shredded mozzarella cheese |
Directions:
1. Cook shells in boiling water to desired doneness; rinse in cool water and drain.
2. Cook ground beef and onion in a large skillet until brown and crumbly; drain.
3. Add pepper, garlic powder, and red pepper; set aside.
4. Combine beef broth, drained dried tomatoes, pesto, and garlic in blender; cover and process until well blended into a smooth puree.
5. Stir tomato mixture into beef mixture.
6. Spoon 1 heaping tablespoonful of ground beef mixture into each shell.
7. Arrange shells in a lightly greased 13x9 inch baking dish.
8. Combine spaghetti sauce and wine, and pour evenly over shells.
9. Cover and bake at 375 degrees for 30-40 minutes or until thoroughly heated.
10. Uncover; sprinkle with cheese, and bake and additional 5-10 minutes or until cheese is melted.
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