Beefy Tomato Jumbo Stuffed Shells

Beefy Tomato Jumbo Stuffed Shells

Beefy Tomato Jumbo Stuffed Shells
Beefy Tomato Jumbo Stuffed Shells
Recipe By:

  • 24-36 jumbo pasta shells
  • ½ lb. ground beef
  • ½ lb. ground pork
  • 1 c. minced onion
  • 1 t. garlic powder
  • 1 t. black pepper
  • ½ t. red pepper flakes
  • 1 t. salt
  • 1 c. beef broth
  • 1 (7-oz.) jar sun-dried tomatoes in oil, drained
  • ¼ c. pine nuts, toasted, optional
  • ¼ c. fresh basil leaves
  • ¼ c. fresh parsley
  • 1 T. minced garlic
  • ¼ c. olive oil
  • ¼ c. freshly grated parmesan cheese
  • 1 (32-oz.) jar Prego spaghetti sauce or see Alice’s Meat Sauce with Spaghetti recipe
  • 1 ½ c. shredded good quality mozzarella cheese
  • 8-10 fresh basil leaves

  1. Cook shells in boiling salted water that 3 T. olive oil have been added to. Drain, rinse with cold water and set aside.
  2. In large skillet, add the meats and onion. Brown and drain off excess oil. Season with garlic powder, black pepper, salt and red pepper flakes. Taste for any additions.
  3. Combine the broth and next 5 ingredients in food processor. Process until well blended.
  4. Add olive oil slowly and process until combined.
  5. Add the olive oil mixture to meat mixture and stir in the parmesan cheese.
  6. Spoon heaping spoonfuls of meat mixture into pasta shells. Place in greased 13x9x2” baking dish.
  7. Pour spaghetti sauce over top. Cover with foil and bake 375 for 20-30 minutes.
  8. Uncover, sprinkle with mozzarella cheese and bake for another 5 minutes or until cheese melts. Sprinkle with fresh basil leaves that you tear in pieces.

*****Serves 10-12.


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