Perfect for company these beef and mushroom stuffed shells are cheesy and delicious.
It’s Secret Recipe Club reveal day for Group A. This month I was assigned Kitchen Trial and Error. Kate started her blog after posting photos of recipes she had been making on her personal Facebook profile and people were wanting the recipes.
When I first received the email I was slightly confused because I thought I had already done a recipe from Kate’s blog then I realized that I had featured a couple of recipe links from Kitchen Trial and Error in my 25 Fantastic Chicken Recipes post.
I had a harder time than usual deciding what to make because there are so many delicious looking recipes. Skillet Gnocchi with Ham, Peas, and Mushrooms looks amazing because I love gnocchi, ham, and mushrooms. Chicken and Broccoli Stir-Fry was another recipe that made the not so short list.
On the dessert side Meyer Lemon Cupcakes with Meyer Lemon Buttercream grabbed my attention because I adore lemon desserts. Spiked pumpkin chocolate chip loaf would be perfect for for the upcoming season.
I actually ended up combining two recipes of Kate’s- mushroom stuffed shells and beef stuffed shells. I haven’t made Italian stuffed shells in years because I’m not a big fan of ricotta cheese. Kate’s recipes however call for homemade béchamel sauce much like my lasagna bake.
The main change from Kate’s recipes was to make a homemade sauce instead of using a jar which did increase the time it took to make the recipe.
30 minPrep Time
2 hrCook Time
2 hr, 30 Total Time
- 2 Tablespoons olive oil
- 1/2 large onion, chopped
- 2 cloves garlic, minced
- 28 ounce can crushed tomatoes
- 14 ounce can diced tomatoes, undrained
- 2 Tablespoons minced fresh parsley
- 3 Tablespoons minced fresh basil
- Salt to taste
- 4 Tablespoons unsalted butter
- 2 Tablespoons +2 teaspoons four
- 2 1/2 cups milk, whole or 2%
- Salt and Pepper
- Grated nutmeg
- 1 box large shells
- 8-12 ounces ground beef
- 8-12 ounces button mushrooms, quartered
- 2 cloves minced garlic
- 1/2 large onion, diced
- 1/2 teaspoon kosher salt
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- In a large sauce pot heat the oil over medium heat until it shimmers
- Add the onion and garlic and cook until translucent
- Pour in the crushed tomatoes and diced tomatoes
- Reduce heat and simmer for 20 minutes
- Add in the parsley and basil and season to taste with salt
- Melt the butter in a saucepan over medium heat
- Whisk in the flour and cook for 2-3 minutes or until lightly golden
- Whisk in the milk and cook whisking constantly for 5 minutes or until thickened.
- Remove from heat and season with salt, pepper, and a pinch of nutmeg
- Cook the shells according to the package directions
- Drain, rinse with cold water and set aside
- In a large skillet over moderate heat brown the beef, onions, mushrooms, and garlic. Cook for 15-20 minutes or the beef has cooked through and mushrooms and onions are tender. Season with salt
- Pour 1 cup of the tomato sauce into a 9x13 inch baking dish
- Fill each shell with some of the beef and mushroom mixture until you run out of either shells or filling
- Add a large pinch of mozzarella and a pinch of Parmesan to each shell.
- Place seam side up in the baking dish
- Pour the bechamel over each shell
- Top with remaining tomato sauce
- Cover and bake in a preheated 350 degree oven for 30 minutes, remove foil and bake for another 15 minutes
- Remove from oven and let rest for 15 minutes before serving.
I had a bit of an adventure making these. The casserole dish I baked the shells in exploded while I was taking it out of the oven. Other than a bit of the hot sauce landing on my foot nothing else happened. Thankfully I had the foresight to take a few out before baking because I knew it would be dark by the time everything was done. I was able to finish off the batch I had set aside so I could post this recipe.