Beef Stroganoff Stuffed Shells
Beef Stroganoff + Stuffed Shells = win. Just like with my slow cooker beef stroganoff and creamy chicken stroganoff, it may not be the most visually beautiful dish I’ve ever made, but the flavor makes up for anything it lacks in appearance.
A creamy beef and mushroom mixture is stuffed into jumbo pasta shells, then topped with even more creamy mushroom stroganoff sauce. This meal takes a little bit of effort (like all stuffed shells, including my stuffed shells chicken alfredo), but it’d be perfect for a Sunday dinner. Serve these with a side salad and enjoy!
Beef Stroganoff Stuffed Shells
Yield:
6 servings
Prep Time:
25 minutes
Cook Time:
41 minutes
Ingredients
- 2/3 of a 12 ounce box (about 28 pieces) jumbo shells pasta
- 1/2 large onion, finely chopped
- 1 pound ground beef
- 4 ounces button mushrooms, finely chopped
- 2 tablespoons olive oil
- 12 ounces button mushrooms, sliced
- 2 tablespoons red wine
- 4 cups less-sodium beef broth, divided
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Pinch of ground nutmeg
- 3 tablespoons cornstarch
- 1 cup sour cream
- 1/4 cup heavy cream
- Nonstick cooking spray
- Chopped fresh parsley, for garnish
Instructions
- In large pot of boiling salted water, cook pasta according to package instructions; drain.
- Meanwhile, in large high-sided skillet, cook onion, beef and chopped mushrooms over medium-high heat 6 to 8 minutes or until meat is cooked through, breaking up meat with side of spoon. Transfer to large bowl.
- Return skillet to heat; add oil and sliced mushrooms. Cook 6 to 7 minutes or until mushrooms are deeply browned, stirring occasionally.
- Add wine; cook 1 minute, stirring constantly. Add all but 3 tablespoons broth, Worcestershire sauce, salt, pepper and nutmeg. Heat to boiling, then reduce heat to medium-low and simmer 6 to 8 minutes or until liquid is reduced by half.
- In small bowl, whisk together cornstarch and remaining 3 tablespoons broth. While whisking, add cornstarch mixture to skillet; heat to boiling over medium-high heat. Cook 2 to 3 minutes or until mixture is thickened; whisking constantly. Remove from heat; whisk in sour cream and heavy cream.
- Preheat oven to 350 degrees F. Lightly spray 2 quart baking dish with cooking spray. Add 1 cup of sauce to beef mixture; stir until well combined. Fill pasta shells with beef mixture and place in prepared dish. Top shells with remaining sauce.
- Transfer to oven and bake 20 minutes or until edges are bubbly. Let stand 5 minutes; serve garnished with parsley.
What a great recipe. I added three links of mild Italian sausage. Casings removed, with the ground beef. I also added garlic while browning the meats. Everything else according to recipe. A sprinkle of parmesan asiago and romano if desired. Awesome!!
Love the addition of the sausage, I bet that was super flavorful. Glad you enjoyed this recipe, Todd!
I’m behind in my reading–but this looks delicious! (Also, where did you get that adorable fox glass in the background? I collect foxy things!)
Thanks Belladonna! The glass is from Paper Source.
This is great idea! Looks so soft and yummy!!
Thanks so much, Mary!