About this recipe
It is the perfect way to cook once but eat several different meals all from one dish.
Angie Horkan from the Wisconsin Beef Council shows how to take your leftover pot roast and elevate leftovers to make beefy Italian stuffed shells, perfect for a chilly night dinner.
Warm up with this French onion gnocchi soup
To make a pot roast, use three pounds of beef chuck roast or sirloin roast. Add the roast, a large onion, water, salt, pepper and garlic to an electric pressure cooker for 90 minutes. Alternatively, cook in a slow cooker on low all day or 5-6 hours on high, or simmer in stockpot on stovetop or in the oven.
“It’s a great way to take an economical large piece of beef and extend it into two or three recipes,” Horkan said.
Ingredients
Yields: 4 servings
Beefy Italian Stuffed Shells
Directions
Beefy Italian Stuffed Shells
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Preheat oven to 375°F.
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Prepare pasta shells according to package directions; drain. Set aside.
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Shred beef pot roast with two forks.
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Combine shredded beef, cottage cheese, ½ cup Parmesan cheese, egg, parsley and garlic in large bowl.
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Fill shells evenly with beef mixture.
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Spread 1 cup pasta sauce on bottom of 11×7-inch glass baking dish. Arrange shells in dish; top with remaining sauce.
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Cover with aluminum foil. Bake in 375°F oven 20 minutes.
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Remove foil; sprinkle with remaining ¼ cup cheese. Bake, uncovered, 5 to 8 minutes or until cheese is slightly browned and sauce is bubbly.
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Season with salt and pepper, if desired.
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Garnish with basil, if desired.
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