Cheeseburger Stuffed Jumbo Pasta Shells
Here's a rock-solid ground beef recipe for your clan! My guys love this Cheeseburger-Stuffed Jumbo Pasta Shells casserole and I serve it up year round for them. All the ingredients are likely already on hand in your pantry and you can throw this ground beef dish together in nothing flat.
Servings: 8 servings
Chef Alli
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Ingredients
- 16-18 uncooked jumbo pasta shells, cooked until al dente, according to package directions, drained
- 1-1/2 pounds lean ground beef
- 1 Tbs. dehydrated onion flakes
- Kosher salt and black pepper, to taste
- 8 oz. can tomato sauce, I like the Hunt's Roasted Garlic Tomato Sauce, best
- 1/2 cup ketchup
- 1/4 cup prepared mustard
- 1/4 teaspoon freshly ground black pepper
- 1-1/2 cups shredded cheddar cheese, divided use
- Optional toppings: hamburger dill pickle slices, shredded lettuce, chopped tomatoes, thinly sliced red onion, sour cream
Instructions
- Preheat oven to 350 degrees F.
- In a large skillet over medium high heat, cook beef and onion until beef is no longer pink, about 10 minutes, crumbling the beef as it cooks; drain well; season to taste with kosher salt and pepper.
- To prepare the cheeseburger filling, stir in the tomato sauce, ketchup, mustard and black pepper into the cooked ground beef until nicely blended; stir in 3/4 cup shredded cheddar cheese.
- Spoon approx. 2 tablespoons of the prepared cheeseburger filling into each cooked pasta shell, placing each one into a greased 11”x 7” baking dish. Cover the baking dish tightly with foil.
- Bake, covered, on the center rack of the preheated oven for 20 minutes.
- At the last 5 minutes of the baking time, remove the foil and sprinkle the pasta with the remaining cheese; continue to bake until the cheese is nicely melted and the casserole is bubbly and hot throughout, or until an instant-read meat thermometer registers 160-165 degrees at the center of the casserole.
Notes
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**Casserole can be made ahead and stored in the refrigerator until ready to bake. Add 10-15 minutes to the baking time when baking a chilled casserole, or let the casserole rest on the counter for 30 minutes, uncovered, before baking to remove the chill.
**Freezer option: Cover the unbaked casserole with foil and tightly seal to freeze. To use, partially thaw the casserole overnight (8-10 hourin the fridge. Remove from the fridge and uncover 30 minutes before baking. Bake casserole, covered, in a preheated 350 degrees oven as directed above, or until an instant-read meat thermometer registers 160-165 degrees at the center of the casserole.
Nutrition
Calories: 158kcalCarbohydrates: 18gProtein: 11gFat: 4gSaturated Fat: 2gCholesterol: 25mgSodium: 437mgPotassium: 303mgFiber: 1gSugar: 5gVitamin A: 270IUVitamin C: 3mgCalcium: 69mgIron: 1mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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