This was my first time making these. It was honestly the most fun ever! A little time consuming but very worth it. I looked all over the internet for other variations. It seems people like them super saucy! I don’t think I’m one of those people. My version is a bit drier, but it’s focus is on all the wonderful Italian and cheesy flavors! You can always add more sauce than I did if you’d like.
I absolutely recommend trying out this dish. Have your kids help if possible. It’s so much fun filling up each giant shell!
Imagine a whole entire pan full of these babies! YUM!
Rich & Creamy Texas Stuffed Shells
by Heather McCullah (modified from Nina’s version)
1 pound lean ground beef
1/2 green bell pepper diced small
1 sweet onion diced small
1 cup of ricotta cheese (15 oz)
2 cups shredded mexican cheese
1 box stuffed shells
3 tbsp italian herbs blend (the kind you find in the tube in the produce department)
salt & pepper to taste
1 jar Barilla Italian Baking Sauce (24 oz)
1 jar roasted red pepper Alfredo by Classico (15 oz)
1. Boil shells according to package; drain.
2. Sautee beef with onions & peppers. Add salt, pepper & 1 tbsp of the italian herbs blend.
3. Add ricotta cheese, 1 cup of shredded mexican cheese and half a jar of the baking sauce to the meat. Stir well.
4. Preheat over to 375 degrees
5. Pour a light layer of baking sauce in the bottom of a 13×9 baking pan. Spoon meat & cheese mixture into each shell and place the shells side by side in the baking pan. Pour the remaining baking sauce over the top of the shells. Pour the red pepper alfredo sauce on top of the shells.
6. Bake for 25-30 minutes
7. Remove from oven and top with the remaining shredded cheese. Turn oven to broil and bake for 5 more minutes (watch them closely so the cheese doesn’t burn).
Share these with some friends. They’ll be happy you did! 🙂