Beef and Mushroom Stuffed Shells Recipe

This mushroom blend recipe was easy and fun recipe to work with. The change I made was using canned San Marzano Tomatoes blended in food processor to create 100% sauce. The recipe could be improved with a bit of Italian seasons, fresh basil, and salt add to the ground beef. This would make a great appetizer too as we enjoyed ours in a small dish with four shells with bread and Zinfandel wine! I definitely recommend a full can 28 can of tomato sauce to keep the shells moist.

The beef and mushroom stuffed shells were very tasty. Adding the mushrooms to the recipe made the shells moist and not dry. Using only a ½ pound of beef also is a win in my book to stretch the dollar. When boiling the shells, add a drizzle of olive oil so the shells don’t stick together. I live at high altitude, so I would boil the shells for about 12 minutes instead of 10 minutes. I also would use less oregano, perhaps ¼ to ½ teaspoon because my family prefers less oregano. I would add more sauce because we love lots of sauce. I think adding some mozzarella, and parmesan cheese would be a great addition to the flavor of the ricotta mixture. When filling the shells, I would use a piping bag and large tip to make it easier to fill. At high altitude, the baking time may take longer than 25 minutes. Next time, I will try baking for 30-35 minutes. The recipe doesn’t say, but don’t forget to cover the pan with aluminum foil. At the end, uncover the pan and bake until browned and bubbly.

It's hard to go wrong with shells and cheese and this recipe was no exception. It's an easy, family-friendly meal and sneaking in the mushrooms is a clever way to boost nutrition without any picky eaters knowing. I made a couple of changes; I doubled the ingredients (mainly so I could utilize the entire pound of ground beef), while also boiling 9 lasagna noodles. I made this recipe, as instructed, then the second batch I layered...lasagna style and froze for later. I also switched my oven to broil on low for a few minutes to give the cheese a bit of golden crust. Thoroughly enjoyed this recipe!

The only thing that needs changing in this recipe is to use spaghetti sauce, not tomato sauce. Just use the full 24oz jar.Thanks to shrinkflation, jumbo shells are a bit smaller (12oz); there's ~35 in the box so I did 18 shells. It was one too many. My other tweaks:- Using ground turkey instead of ground beef (healthier and WAY cheaper); ground turkey comes in 1.3lb packages so I just used half a package.- Italian seasoning instead of just oregano.- Extra seasoning on the meat.- Adding diced onions while sauteing the meat.Mushrooms come in 10oz packages so just use them all. You can use part skim ricotta if you want to make it healthier.

What a wonderful recipe! I love how it stretches your ground beef with the addition of minced mushrooms. It's a very versitile recipe too. I can see the ground beef easily replaced with ground turkey, ground pork, or Italian Sausage. I could not find pasta shells (for stuffing) at my grocers, so I used lasagna noodles (cooked according to package directions) instead. I layed them flat and added about a tablespoon of the meat/mushroom/cheese mixture to each noodle (I used 8 noodles) then rolled them up and placed them seam side down in a prepared baking dish. I also used my favorite brand of pasta sauce. (I'm not sure if that's what the author intended because pasta sauce and tomato sauce are not the same to me.) Those were the only changes I made. Everything else was done exactly as written in the original recipe, including the bake time. We really enjoyed these and I can see these becoming a regular addition to our weekday menu.

This recipe is a great because it tastes amazing the first night but even better the second night (if you have leftovers!) I skipped boiling my shells and added some water to the spaghetti sauce to make the shells easier to handle and it came out just fine. Other than that, I followed the recipe pretty much to the letter. I did add cooking time to account for the uncooked shells, though. Probably about 30 minutes covered and 10 minutes uncovered and they came out great. If you were in a rush, you could also use the mushroom/beef mixture in a lasagna format instead of stuffing individual shells, although the shells do make for a fun presentation. The mushrooms add flavor while stretching out the beef and I typically have most of these ingredients on-hand. And again - the leftovers are even better the next day!

These shells are great! The mushrooms stretch the beef (I used a plant-based substitute to make these vegetarian) and while they look fancy, they're fairly easy to put together. You could also make this in advance and because the longer the flavors sit, the better this dish gets. The mushroom addition is a great way to get in extra veggies and I think you could even add in spinach or kale if you wanted. I cooked these covered for about 25 minutes and uncovered for another 5 or so to get them brown on top. I could also see myself making this dish entirely of mushroom filling (omitting the beef) with different mushrooms for texture and flavor. Oh, and the leftovers? They're so good! My husband loved this even better on day #2. Big fan of this one.

This was delicious! I doubled the recipe because we like our stuffed shells pretty full. I used Italian seasoning because I couldn't find my oregano, I used a 24oz jar of marinara, and a bit more cheese than in the recipe. The recipe was easy to follow and quick to make. The flavors blended perfectly. My family loved it, this recipe is definitely a keeper!

This recipe was a great base, as I did switch up the directions a bit to accommodate for the prep time. Instead of prepping the shells I baked them in the oven with the sauce at 350F for 50 minutes covered with foil. The shells came out so soft. My family loved the flavor as I used ground beef with liver, which no one could taste paired with the ricotta and mozzarella cheese. It was a cheesy meal filled with mushrooms!

Not only is this recipe packed with flavor it is a LOT of fun to make! Who doesn't like stuffed shells? The mixture was easy to make. Although, I am not a beef eater so I substituted ground turkey. The innards were SO AWESOME, I stuffed a few mushrooms to go on the side. Never again will I have dried turkey anything! I did add more cheese because - well, CHEESE! I have never put tomato sauce on the bottom of the pan, but I certainly will from now on. This recipe is one that you should just keep the ingredients in your pantry. It's a crowd pleaser, and relatively simple. I did sprinkle green onion clippings just to add color.

Loved adding mushrooms to stuffed shellls! This would also be wonderful with more mushrooms and some fresh cooked spinach. I added fresh basil and more oregano. Also, more filling to each shell. Will definitely make again!

I can’t believe how delicious this turned out. It’s comforting, flavorful, and surprisingly easy to make. My whole family enjoyed it, and it was gone in no time. Definitely a recipe I’ll make again.

I did change the recipe, using Beyond Burger. I used seasonings we like. I added parmesan cheese to the ricotta and bread crumbs to help thicken it. It was very good, full of flavor, and of course all the melted mozzarella on top is the favorite.

It was really good and it was fast. We like stronger flavors do next time I'm going to use Italian sausage and a hearty pasta sauce. I'll definitely make it again.

I may have chopped the mushrooms too fine, but the filling barely filled 22 shells. I would call them "filled" as opposed to "stuffed" shell. Tasted good. Next time I'll maybe use a pound of ground meat, maybe a pinch of red pepper flake.

simple receipt quick and delicious 😋 a real company pleasure

It was an easy recipe to follow, and my family loved it.

This recipe was so delicious! Lots of fun to make, and the flavors all worked together to make a delicious stuff shell recipe. The only thing I would change would be to cut down on the ricotta cheese because of the texture, but the flavors were great, and the mushrooms added great texture. Will definitely make again!

Delicious, filling and easy to make! This is the type of meal that makes me excited for leftovers.

We really liked this recipe! We added extra sauce and cheese and it was delicious!