Ingredients
- 20-24 jumbo pasta shells (from a 12 oz box)
- 2 pounds ground beef
- ½ cup diced onion
- ¼ cup yellow mustard
- 1 tablespoon worcestershire
- ½ teaspoon black pepper
- 1 ½ cups ketchup, divided
- 1 cup (4 ounces) shredded sharp cheddar cheese
- 15 ounces canned tomato sauce
- 2 cups (8 ounces) shredded cheddar cheese
Instructions
- Cook pasta shells in salted water in a large 6- to 8-quart pot to al dente, according to package directions. Drain water and place shells on a clean dish towel or paper towel to cool.
- Meanwhile, cook the ground beef and onion in a large skillet until meat is cooked through. Drain grease, if needed.
- Transfer ground beef and onion to a large bowl. Add mustard, worcestershire, pepper, ½ cup ketchup, and 1 cup sharp cheese and mix together.
- In a small bowl, whisk together remaining 1 cup of ketchup and tomato sauce. Spoon enough of the sauce mixture to lightly cover the bottom of the baking dish (one 9x13 or two 8- or 9-inch baking dishes).
- Fill each pasta shell with a little less than ¼ cup of ground beef filling mixture and place filling-side-up in the baking dish.
- Cover shells with remaining sauce, then sprinkle the 2 cups cheese evenly over top.
- Cover with foil and bake right away, or refrigerate for up to 18 hours before baking, or follow freezing instructions below.
- Bake covered with foil for 30 minutes at 400 degrees F, then remove foil and bake uncovered for about 5-10 minutes, until cheese is melted and sauce is bubbling.
- Garnish with sliced green onion, fresh diced tomato, and/or bacon crumbles, if desired.
Preparing for the Freezer:
- Before baking, cover with a layer of plastic wrap, then a layer of foil. Label and freeze. Freeze for up to 1 month.
Prepare After Freezing:
- Before baking, remove plastic wrap and re-cover with foil.
- Let thaw in the refrigerator, bake as directed above. Or to bake from frozen, bake for about 1 hour and 15 minutes at 350 degrees F. Then remove the foil and bake uncovered for 15-30 more minutes, until bubbly and warmed through.
Notes
A 12-ounce box of jumbo pasta shells usually includes about 44 shells, some of which may be broken.
This recipe will make 20-24 stuffed pasta shells, depending on how full you fill each shell.