Monday, March 5, 2012

Pulled Beef Stuffed Shells

Beef and cheese and pasta, oh my.

I had a giant box of jumbo pasta shells that were taking up half my condo sized cupboard and left over pulled beef from these sandwiches so I thought I'd whip up something tasty. 

Mmmmm pasta stuffed with meat.  Where do I sign up?  Oh at my house?  That's convenient.

The ingredients were pretty simple, similar to a regular stuffed shells recipe except with the added beef and I used a bechamel type sauce instead of a red tomato sauce.

1 Box Jumbo Shells
2 1/2 Cups Pulled Beef
2 Cups of Parmesan, separated 
1 1/2 Cups Ricotta Cheese
1 Cup of Mozzarella, seperated
1/4 Cup Butter
1/4 Cup Flour 
4 Cups Milk
1 Garlic Clove
1 Bay Leaf 

Mix together the ricotta cheese, beef, 1/2 the mozzarella, and a third of the parmesan.  You do NOT need exact measurements, just sprinkle away.

Mix everything together well.  I added some chopped parsley to this, but you could use fresh basil as well. 

For easy piping I put the shell filling in a large zip lock bag and snipped off the end.  This will make stuffing the shells much easier.  Me = lazy.

Now, we start on zee sauce.  Saute the chopped garlic in the butter...

...and whisk in the flour.

For some added flavor, I threw in a bay leaf.

Once the flour and butter are combined well, slowly whisk in the milk, about a cup at a time.  Add a cup, let it thicken up, add another cup, let it thicken up, and so on.

This is what you want.

Add some more parm.  Make sure you try the sauce at this point.  Need some salt?  More cheese?  Is it too thick?  You can totally adjust it at this point.

Mine needed some I added pepper.  Hardy har har.

You want to cook the shells about half the time, because they are going to continue to cook in the oven. we're talking.

Ladle some of your sauce on the bottom of a casserole dish...

...and add shells seam side down.

Ladle some extra saucy sauce on top of the shells and then on top of your head.  I haven't been drinking, I promise.

This is what it should look like. 

NOW, add the rest of the cheese on top and get ready... 

...for cheesy BLISS. 

Have some extra shells?  Throw them in a freezer bag and freeze them until you are ready for another quick and yummy dinner.  Smart?  I believe I am. 

After baking in the oven for 25-30 minutes at 375 degrees, we get this: golden brown crunchy creamy amazingness. 

Mommy likey. 

These were so good and hearty and yummy. 

I know you want to see a close up. 

What on earth are you waiting for?  Make this stat.  My next stuffed shell adventure?  I'm thinking they will have a Mexican flare.  Stay tuned...and stay hungry!


  1. Looks SO GOOD! My mom is a vegetarian but I think even she would like these. I will have to give them a shot.

  2. Get out of town with this! Ive never made shells where I put them in a sauce like that...genius!

  3. looks delish! Do you mind if I pin it so that I can remember it later?

    1. Absolutely! We'd love for you to pin it! :)

  4. i'm pinning too-these look soo good!!

  5. Loved the recipe and the photograph!! You are so talented!

  6. I never ever comment on recipes, but this was just too amazing I couldn't help myself. Seriously, this is one of the best dishes I've tried in a long time! I used ground beef instead of pulled beef because...thats all I had on hand. Still amazing.

  7. made this with the beschemel sauce and served with some homemade marinara on the side and my boyfriend ate 3/4 of the casserole pan in one sitting - so good!
    Only thing id suggest is making way more than you think you need because it will go fast :D

  8. Awesome guys!! So happy you enjoyed the recipe.


Thank you so much for taking the time to comment!