At our house, this quick and simple steak tip recipe is a favorite.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 12 mins |
| Total Time: | 1 hr 42 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 (12 ounce) box jumbo pasta shells
- 1 pound lean ground beef
- 1 small onion, chopped
- 2 teaspoons Worcestershire sauce
- 1 clove garlic, minced
- 1 (32 ounce) container ricotta cheese
- ½ cup shredded Cheddar cheese
- 1 egg
- ¼ cup Parmesan cheese
- 1 tablespoon chopped fresh parsley
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 (16 ounce) jar double Cheddar pasta sauce (such as Ragu®)
- ¼ cup water
- 1 (14.5 ounce) can Italian-style diced tomatoes, drained
- 2 tablespoons shredded Cheddar cheese
Instructions
- Bring a large pot of salted water to a boil. Add pasta shells; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Heat a large skillet over medium-high heat. Add ground beef, onion, Worcestershire sauce, and garlic; cook and stir until browned, 5 to 8 minutes. Drain excess grease.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine ground beef mixture, ricotta cheese, 1/2 cup Cheddar cheese, egg, Parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper in a large bowl. Stuff each pasta shell with 1 to 2 tablespoons of the mixture.
- Mix pasta sauce with water together in a bowl.
- Spread 1/3 of the sauce in the bottom of a large baking pan. Top with 1/2 of the tomatoes. Arrange stuffed shells on top. Pour remaining sauce and tomatoes over the shells. Cover with aluminum foil.
- Bake in the preheated oven until bubbly, about 40 minutes. Uncover and sprinkle 2 tablespoons Cheddar cheese on top. Continue baking until cheese is melted, about 10 minutes.
- You can use a 15-ounce container of ricotta cheese if you don’t want to overstuff the shells.
Nutrition Facts
| Calories | 429 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 3 g |
| Protein | 28 g |
| Saturated Fat | 9 g |
| Sodium | 708 mg |
| Sugars | 5 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Good recipe! However 32 oz. of Ricotta cheese was too much for us, will use 15 oz. next time as author suggests. Also I would double the Italian Style diced tomatoes, so 2 cans instead of one. Thank you for the recipe! Will make again.
I didn’t have ricotta cheese so I substituted it with about 1 1/2 cups of Mayo. made a double batch so I can freeze one for later. The first dish is in the oven now but sampling the mixture I think it tastes great. We will see if my young boys and hubby like it. Crossing my fingers! I also didn’t drain my tomatos and added them to the mix because I didn’t read the recipe. Hand to forehead!
On my second attempt I made it different, I added mozzarella cheese and without the egg and instead of cheese on top I did homemade Alfredo sauce and mozzarella cheese . Parsley for finished touch.
I didn’t stuff the shells just threw everything together and into the oven for almost an hour. Added shredded cheese on top to give that melted cheese flavor .. came out great