Stuffed Shells

Missy Wimpelberg


This is a filling dish. This was orginally a stuffed manicotti recipe, however I made a few adjustments, and then stuffed shells. You can use this recipe for stuffed shells or stuffed manicotti. My family loved this, it goes great with a salad and garlic bread. Or great to take to a potluck or office party.

★★★★☆ 3 votes
25 Min
30 Min



1 medium
onion, chopped
green pepper, chopped
3 Tbsp
olive oil
2 clove
garlic, minced
1 can(s)
tomato sauce (29 ounces)
3/4 c
3/4 c
dry red wine (if you do not want to use wine, you can sub for water)
1 tsp
dried oregano
1/2 tsp
dried basil
1/2 tsp
1/4 tsp


1 1/2 lb
ground beef
1/2 medium
onion, chopped finely
2 clove
garlic, minced
1 pkg
frozen chopped spinach, (10 ounces), if you do not have frozen you can use fresh spinach, you will just need to saute it first)
3/4 c
parmesan cheese, divided
eggs, slightly beaten
1 tsp
dried oregano
1/2 tsp
1/4 tsp
1 box
pasta shells (i used the ones that once cooked hold about 1/2 - 3/4 inside)
3/4 c
mozzarella cheese, shredded


1In a large saucepan, saute onion and green pepper in olive oil until tender. Add garlic; cook for abount 1 minute. Stir in remaining ingredients; and bring to a boil. Reduce heat; cover and simmer for about an hour, stirring occationally. Uncover, and simmer for 10-15 minutes or until thickened.
2While that is cooking, for the stuffing; brown the beef and onion in a skillet. Then add garlic; and cook for another minute. Drain and cool slightly.
3Squeeze spinach to remove excess water; add to skillet with 1/2 cup Parmesan cheese, eggs oregano, salt & pepper. Mix well. The sauce makes about 4 cups, you will only need about 2 1/2-3 cups for this recipe. You can save the reaminder for another recipe (you can also freeze for a starter sauce).
4You will take some of the sauce, a cup or so and into a 13 8 9 baking dish. Stuff the shells with the meat filling, arrange over the sauce. Pour another 1 1/2-2 cups of sauce over the stuffed shells. Sprinkle with the mozzarella and the remaining Parmesan cheese.
5Bake uncovered at 350 degrees for 25-30 minutes.

About this Recipe

Course/Dish: Beef, Pasta
Regional Style: Italian