Cheeseburgers? Good. Stuffed Shells? Good. Together? Amazing. Cheesy beef and onions are stuffed inside pasta shells and baked to hearty perfection.
1 tablespoon olive oil
1/2 sweet onion, diced
2 cloves garlic, minced
1 pound ground beef SAVE $
1 teaspoon kosher salt
1 teaspoon black pepper
1/4 cup ketchup
3 cups grated cheddar cheese, divided
18 large pasta shells (from a 16 oz. box)
Extra ketchup, for serving
Fresh oregano, garnish
1 Preheat oven to 350°F. Add olive oil to a large skillet over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Meanwhile, start heating a large pot of water for cooking the pasta.
2 Add ground beef to the skillet and cook, breaking up the beef as it cooks, until the meat is well browned, another 8-10 minutes. Season with salt and pepper. Stir in ketchup and 1 1/2 cups cheddar cheese at the very end and remove mixture from the heat.
3 Cook shells according to package until they are al dente. Be careful not to overcook the shells or they will fall apart later. Drain shells and let cool briefly. (For best results, cook more than 18 shells in case any break or tear during cooking.)
4 Working one at a time, stuff each shell with a generous spoonful of cheeseburger filling and place in a large baking dish. Repeat process until you’ve used all of the cheeseburger mixture.
5 Add 1/4 cup of water to the baking dish and cover it tightly in foil. Bake shells for 15 minutes. Remove foil, sprinkle the remaining cheddar cheese over the top of the shells and bake uncovered for 10 more minutes, until cheese is completely melted.
6 Remove from oven and garnish shells with a drizzle of ketchup and sprinkle of fresh oregano, if desired. Serve warm.
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