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Cheeseburger Stuffed Pasta

A comforting baked pasta dish of jumbo shells stuffed with a cheeseburger-style beef and cheese mixture, topped with marinara and melted mozzarella.
Prep Time35 minutes
Cook Time30 minutes
Total Time1 hour 5 minutes
Servings: 8 servings

Ingredients

  • 1/2 box jumbo pasta shells about half a standard box; cook per package instructions
  • 2 tbsp olive oil
  • 1 lb ground beef
  • 3 garlic cloves minced
  • 1/2 onion chopped small
  • 1/2 tsp salt (for beef mixture)
  • 1/2 tsp black pepper (for beef mixture)
  • 1 block cream cheese softened and cut into 1-inch pieces
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp Italian seasoning
  • 1/2 tsp salt (additional; called for twice in original list)
  • 1/2 tsp black pepper (additional; called for twice in original list)
  • 8 oz triple cheddar shredded cheese
  • 1 jar spaghetti sauce about 23 oz (standard jar)
  • 1-2 cups mozzarella shredded cheese

Instructions

  • Preheat oven to 350°F (175°C).
  • Cook the jumbo pasta shells according to package instructions until al dente, drain, and set aside; toss with a little oil if not using immediately to prevent sticking.
  • Heat olive oil in a frying pan over medium heat. Add ground beef, breaking it up with a spoon, then add minced garlic and chopped onion. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook until the beef is browned and the onion is softened.
  • Reduce heat to low and add softened cream cheese pieces, garlic powder, onion powder, Italian seasoning, the additional 1/2 teaspoon salt, and the additional 1/2 teaspoon pepper. Stir until the cream cheese is mostly melted and evenly incorporated.
  • Stir in the triple cheddar shredded cheese until melted and combined, then remove the mixture from heat and let it cool slightly so it is easier to spoon into shells.
  • Spoon about 1/4 cup of spaghetti sauce into the bottom of a 2-quart baking dish to prevent sticking and spread evenly.
  • Using a teaspoon, fill each cooked jumbo shell with the cheeseburger beef mixture and place them open-side up in the prepared baking dish. If you have extra filling, distribute it around the shells in the dish.
  • Pour the remaining spaghetti sauce over the filled shells, spreading to cover them, then sprinkle 1–2 cups shredded mozzarella evenly on top.
  • Bake uncovered for about 30 minutes, until the sauce is bubbling and the cheese is melted and beginning to brown. Let stand a few minutes before serving and be careful—shells may be hot.

Equipment

  • Large Pot
  • frying pan or skillet
  • baking dish (about 2 quart)
  • teaspoon (for filling shells)
  • spatula or wooden spoon
  • Colander

Notes

  • Use the freshest local beef you can find.
  • Ragu Homestyle Roasted Garlic was used in the original recipe.
  • Be careful when testing shell temperature—they can be very hot.
  • If not using shells immediately, toss cooked pasta with a little oil to prevent sticking.
  • Additional garlic and onion powders were added for extra flavor in the original.
  • Sprinkle with Parmesan or chopped parsley if desired.