Ingredients
Equipment
Method
Cooking Directions:
- In a large pot of salted boiling water, cook the jumbo shells according to package instructions until al dente. Drain and set aside, being careful not to tear the shells.
- In a skillet over medium heat, add the ground beef or sausage. Cook until browned, breaking it apart with a wooden spoon. Add the diced onion and minced garlic, cooking until the onion becomes translucent.
- Stir in the drained diced tomatoes, Worcestershire sauce, yellow mustard, smoked paprika, salt, and pepper. Mix well and let it cook for a few more minutes until heated through.
- Remove the skillet from heat and stir in 1 ½ cups of shredded cheddar cheese until melted and well combined.
- Carefully fill each cooked shell with a generous amount of the meat and cheese mixture. Place the stuffed shells in a greased baking dish.
- In a bowl, mix the tomato sauce and beef broth together. Pour this mixture evenly over the stuffed shells.
- Sprinkle the remaining 1 cup of shredded cheddar cheese on top of the shells.
- Preheat your oven to 350°F (175°C) and bake the stuffed shells for about 25-30 minutes, or until the cheese is bubbly and golden.
- Once out of the oven, let them cool slightly. Serve with shredded lettuce, chopped fresh tomatoes, diced pickles, and a drizzle of Thousand Island dressing for that authentic burger experience!
Notes
- Make sure not to overcook the jumbo shells; they should still have a bit of firmness to hold the filling.
- If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe is easily doubled to serve a larger crowd, just use a bigger baking dish.
- For a gluten-free option, use gluten-free pasta shells.