Ground Beef Stuffed Shells


Ground Beef Stuffed Shells II

Ground Beef Stuffed Shells

  • Servings: 8 - 10
  • Difficulty: Easy
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This is a recipe I have wanted to try for some time now but for some reason I just never got around to it until today.

Now since I have never made this one before I am borrowing a recipe from Taste of Home Magazine but of course I will be adding my own little flair to it.

Cooks Note: This recipe is a bit labour intensive so give yourself adequate time to prepare it. 

Here’s how we do this one.

Shopping list:

  • 1 package Jumbo Pasta Shells
  • 3 tbsp Canola Oil.
  • 2 pounds Ground Beef
  • 1 Medium Sweet Onion – diced
  • 4 Garlic Cloves – chopped
  • 5 cups Baby Spinach
  • 15 ounces Ricotta cheese
  • 2 cups shredded Italian blend cheese
  • 3/4 cup grated Parmesan cheese
  • 1 8 ounce jar Sun Dried Tomato Pesto
  • 1 jar Spaghetti Sauce
  • Salt and Pepper to taste
  • chopped Parsley for garnish.

Putting it all together:

  1. Preheat the oven to 350°.
  2. In a large pot of salted water cook the shells according to the package instructions. When cooked run under cold water.
  3. While the pasta is cooking brown the  ground beef in a large pan, drain and remove to a bowl.
  4. Return the ground beef to the pan and add in the onion, garlic, spinach, pesto, salt and pepper and simmer for about ten minutes.
  5. In a separate bowl mix the Ricotta cheese, 1 1/2 cups Parmesan and egg.
  6. Mix half the beef mixture with the cheese.
  7. In a greased 13×9 baking dish spread 3/4 cup of pasta sauce. Stuff the shells with the beef and cheese mix and place in the dish.
  8. Mix the remaining pasta sauce in with the remaining half of the ground beef and pour over the stuffed shells.
  9. Top with Parmesan and Italian blend and bake until cheese has melted and is bubbly, about 15 mins.
  10. Garnish with Parsley and enjoy.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                            Bon Appetit

Basil Pesto


Basil Pesto is one of those items where you look at it and wonder “is it a sauce or is it a condiment?”

For me it can be both since it can be used in pasta or as a pizza sauce or as a condiment/dipping sauce for grilled shrimp or scallops.

Here is a “simple but tasty” Classic Basil Pesto.


–         2 Quarts Fresh Basil

–         1 ½ cups Extra Virgin Olive Oil

–         4 Ounces Pine Nuts

–         6 Garlic cloves

–         1 ½ Teaspoons Salt

–         5 Ounces Fresh grated Parmesan

–         1 ½ Ounces fresh grated Romano


–         Wash and drain the Basil well

–         Place all ingredients in a food processor or blender and blend to a coarse paste

–         Remove the Pesto to a clean bowl and blend in the cheese

–         Refrigerate

There you have it a “simple but tasty” dish.

                  Bon Appetit



Hola Amigo/Ciao Senior

This may seem like a weird way to start a post but there is a reason for this.

Chimichurri is a South American condiment that looks very much like Pesto. As a matter of fact if you really think about it Chimichurri is Pesto meets South America and it carries as much of a kick as you like.

I have really become a fan of Chinchurri lately because it goes very well with all kinds of meats but especially red meats AND it’s so easy to make and lasts a while in the fridge so I hope you like this one.


1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems

1 cup firmly packed Cilantro

3-4 garlic cloves (or more depending on your penchant for garlic)

2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)

1/2 cup olive oil

2 Tbsp red or white wine vinegar

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes


–           Finely chop the parsley, cilantro, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.

–           Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.

Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.