Sometimes, all you need is a little bit of indulgence that wraps around you like a warm hug on a chilly evening. Picture this: tender pasta shells bursting with juicy, savory bacon cheeseburger goodness—it’s like your favorite diner meal somehow found its way into an Italian dish. I stumbled upon this gem after a wild night of recipe experimentation, and trust me, the whole family couldn’t get enough!
Steps
- Boil a large pot of salted water and cook the pasta shells until they are tender but still firm, approximately 12 minutes. Drain the pasta and set aside.
- In a large skillet over medium-high heat, cook the ground beef, chopped onion, Worcestershire sauce, and minced garlic until the meat is browned, about 5 to 8 minutes. Remove any excess grease from the skillet.
- Preheat your oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the ground beef mixture with ricotta cheese, 1/2 cup of shredded Cheddar cheese, egg, Parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper. Stuff each pasta shell with 1 to 2 tablespoons of this mixture.
- Mix the pasta sauce and water in a bowl until combined.
- Coat the bottom of a large baking pan with 1/3 of the sauce and spread half of the drained tomatoes over it. Arrange the stuffed shells on top, then cover them with the remaining sauce and tomatoes. Cover the pan with aluminum foil.
- Bake the dish in the preheated oven for about 40 minutes until bubbly. Remove the foil, sprinkle 2 tablespoons of Cheddar cheese on top, and bake for an additional 10 minutes until the cheese is melted.
Ingredients
- 1 (12 oz) box of jumbo pasta shells
- 1 lb lean ground beef
- 1 small onion, chopped
- 2 tsp Worcestershire sauce
- 1 clove garlic, minced
- 1 (32 oz) container ricotta cheese
- 1/2 cup shredded Cheddar cheese
- 1 egg
- 1/4 cup Parmesan cheese
- 1 tbsp chopped fresh parsley
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 (16 oz) jar double Cheddar pasta sauce (such as Ragu®)
- 1/4 cup water
- 1 (14.5 oz) can Italian-style diced tomatoes, drained
- 2 tbsp shredded Cheddar cheese
Nutritional Values
Calories: 4290 | Total Fat: 180g | Saturated Fat: 90g | Cholesterol: 910mg | Sodium: 7080mg | Total Carbohydrate: 380g | Dietary Fiber: 30g | Total Sugars: 50g | Protein: 280g | Vitamin C: 10mg | Calcium: 3460mg | Iron: 30mg | Potassium: 4180mg
FAQ
- Can I use a different type of cheese instead of Cheddar?
- Yes, you can substitute Cheddar cheese with another type of cheese that you prefer, such as mozzarella or Monterey Jack. Just keep in mind that it might slightly alter the flavor profile of the dish.
- What can I use if I don’t have Worcestershire sauce?
- If you don’t have Worcestershire sauce on hand, you can use a combination of soy sauce and a dash of balsamic vinegar as a substitute. This mix will help mimic the savory and tangy flavor of Worcestershire sauce.
- Is it possible to make this dish ahead of time?
- Absolutely, you can prepare the stuffed shells and sauce in advance, then refrigerate them separately. When you’re ready to cook, simply assemble the dish and bake it as directed. This makes it a convenient option for busy weeknights or entertaining guests.
- Can I freeze Cheeseburger Stuffed Shells?
- Yes, these stuffed shells can be frozen. After assembling the dish, cover it tightly and freeze. When you’re ready to eat, bake it straight from the freezer at 350 degrees F until heated through, adding extra time as needed.
- How can I adjust the recipe for a smaller serving size?
- You can easily halve the ingredients to make a smaller batch of this recipe. Adjust the baking time as necessary, checking to ensure the dish is bubbly and the cheese is melted to your liking.
Tips
- To simplify the process, consider mixing the filling ingredients and pasta shells together in the baking dish, rather than individually stuffing each shell. This can save time and still deliver the desired flavors.
- Use a 15-ounce container of ricotta cheese if you prefer to avoid overstuffing the shells, ensuring a more balanced texture.
- If you’re aiming for a slightly crispier top, remove the foil for the last 10 minutes of baking to allow the cheese to brown nicely.
- When boiling the pasta shells, ensure they are cooked until just firm to the bite to prevent them from becoming too soft and breaking apart during stuffing.
Equipment
- Large pot (for boiling pasta)
- Large skillet (for cooking ground beef and onions)
- Large baking pan (for baking the stuffed shells)
- Aluminum foil (for covering the baking pan)
