Stuffed Shells

Stuffed Shells is a family recipe from my childhood that is a favorite of my children and hubby. It is something I only make about one time a year and always double it! Yep, this is a Tupperware site and Yep I do freeze in Tins too! ❤️ If you try this recipe please let me know!

I do try to make this a day ahead of time so the spices all blend together. It is not needed! Just be sure to put the leftovers in Vent N Serves, as they do not stain, and you will be able to have this yummy dish again and again!

Recipe Ingredients for a single batch (If doubling look at the ones in the brackets)

• 2 lb lean ground beef (5 lbs lean ground beef) – If making this vegetarian can use crumbles.
• 1 package Lipton Onion Soup Mix (2 packages)
• 1 cup Panko Bread Crumbs (1-1/2 cups)
• 2 – 8 oz bricks Mozzarella Cheese shredded (Use 3)
• 2 eggs, beaten (4 eggs). If cannot eat eggs can substitute with Chia “eggs” which is 1 tbsp + 2.5 tbsp water per egg used. Whisk together the “egg” and set aside for 5 minutes to have the water absorb
• 1 box Jumbo Shells Cooked to directions (2 boxes)
• 1/2-1 tsp Garlic Powder (1-2 tsps)
• 1-2 tsp Italian Seasoning (2-4 tsp)
• 2 tbsp Dried Parsley (4 tbsp)
• 2 jars of your favorite Pasta Sauce! If it is thick you may need a 3rd! (4-5 if doubling)

Directions if using Tupperware

Step 1: Get the pasta going in salted water. Cook it to directions

Step 2: Place 2 lbs ground beef into the Colander of the Stack Cooker Place the Colander inside the 3 qt base then Cover Place in microwave for 5-6 minutes until cooked mostly through. 

Step 3: Place the mostly cooked beef in the SuperSonic Extra. Pull the cord several times to bring it to a crumbly texture. Add it to a Thatsa Bowl. If you are making a double batch you will totally need it!! Then repeat step 2 with the remaining meat.

Step 4: While the beef and pasta continues to cook its time to shred the cheese! The reason why it says blocks not pre-shredded cheese is fresh is best! Shred it all using the Grate Master Shredder. You can store the cheese in a Clearly Elegant Bowl in your refrigerator with what you end up not using for the recipe. You should have extra to be able to add it before you bake it to the top.

Step 5: After the meat cools inn the Thatsa Bowl that chopped in the SuperSonic Extra add the Panko, Lipton Onion Soup mix, Garlic Powder, Italian Spice blend, Parsley, Egg/Chia Egg. Mix it all together and then add about 1 lb of the shredded cheese. We love lots of cheese!!

Step 6: In a Lasagna Ultra Pro place a layer of sauce on the bottom. This will help prevent burning. Then take the cooked Jumbo Shells that were drained and add the meat mixture to it.

Make rows of the the shells in the pan. As you fill up one pan you can repeat the process with adding sauce to other pans on the bottom and then filling those too.

Step 7: Cover the shells with sauce. For those going into the freezer cover with foil. You will want to thaw it for faster cooking when you make it for future meals.

Step 8: When you are ready to bake it. Preheat your oven to 350 degrees. Sprinkle more cheese on top before baking. Bake it for 30-45 minutes until it is cooked through and warm and bubbly. If cooked from frozen it could take up to an hour. We love to serve ours with garlic bread and a nice salad!

If using a stovetop the only differences is the ground beef is cooked in the pan and all the fat is drained. The beauty of the Stack Cooker is the fat will drain off as it cooks.

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Support my local Tupperware business by purchasing any of the items above by using the product name in the search when you shop my site:

• Stack Cooker
• SuperSonic Extra
• Measuring Mates Set
• Chef Series Dutch Oven
• Thatsa Bowl
• Serving Spoon – or Simple Spoon
• Grate Master Shredder with Base
• Ultra Pro Lasagna Pan
• Double Colander
• Thatsa Jr Bowl – Can only get this one FREE with a qualify party OR is in the Executive Membership set