Wednesday, March 19, 2014

Yummy Recipe Wednesday! (Roast Beef Stuffed Shells)

Hello again food lovers. Welcome to another edition of Yummy Recipe Wednesday. Today I bring you a stuffed pasta dish that might seem a little odd at first glance of the ingredients but trust me this is definitely something you’re going to want to try. I cut this recipe in half from the original as 24 jumbo shells were just a bit too much. I also increased the amount of cheese because let’s be honest, cheese and pasta are just meant to be together and more cheese is always good. Feel free to leave the horseradish sauce off if you want but I really think it adds a nice touch to the flavor. You could always make this with horseradish on half of them so you can try them each way. Either way they’re sure to be a hit with your family and friends. Give them a try and as always feel free to leave comments below letting me know what you think and/or what modifications you made. Be sure to check back Friday for another Gluten Free Friday recipe and be sure to follow @RecipeBlogger on Twitter if you aren’t already.

Roast Beef Stuffed Shells

  • 12 Jumbo Pasta Shells
  • 1 lb Thinly Sliced Deli Roast Beef
  • 2 (10 oz) cans Beef Gravy
  • Squeezable Horseradish Sauce
  • 1 (8 oz) pkg Shredded Cheddar Cheese

1. Preheat oven to 350 degrees F (175 degrees C); grease a 9x13 inch baking dish.
2. Boil the pasta shells in a large pot until cooked through but still firm to the bite, about 10 minutes; drain well and set aside on a sheet of wax paper to cool.
3. In a large saucepan over medium-low heat, combine the roast beef and the gravy; cook for 10 minutes or until heated through.
4. Using a slotted spoon to drain off as much gravy as possible, fill each shell with roast beef.
5. Squeeze about 1 1/2 teaspoons, more or less to taste, of horseradish sauce on top of the beef in each shell.
6. Place the shells in the greased baking dish and drizzle a little of the remaining gravy over the shells.
7. Sprinkle the Cheddar cheese evenly over the stuffed shells.
8. Bake, uncovered, until the cheese is melted and the filling is hot and bubbly, about 20 minutes.

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