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Kid-Friendly Beef and Vegetable Stuffed Shells

Easy Italian beef and vegetable stuffed shells with ricotta. A healthy, kid-friendly freezer meal for the entire family! Baby led weaning appropriate too!
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10
Calories 260kcal

Ingredients

  • 23 large shells cooked according to package instructions and cooled (make extra as some may break)
  • 1 lb. lean ground beef
  • 1 medium medium onion chopped
  • 1 medium bell pepper chopped
  • 1 cup frozen chopped broccoli florets thawed
  • 2 garlic cloves minced
  • 1 Tbs tomato paste
  • 1 teaspoon oregano
  • ¼ teaspoon salt and pepper (can leave out)
  • 15 ounce whole milk ricotta cheese
  • ½ cup fresh basil roughly chopped
  • 2 cups favorite marinara sauce or no salt added tomato sauce
  • 1 cup mozzarella cheese , can add more or less

Instructions

  • Preheat oven to 375F.
  • Heat a large pan. Add ground beef and cook, breaking up chunks, for about 2-3 min. Add onion, garlic, bell pepper, broccoli and saute until softened, about 5 min. or so. add tomato paste and oregano and stir to combine. Turn off the heat. Stir in ricotta and basil.
  • Spread some tomato sauce over the bottom of a 9x13 baking dish. Spoon filling into each shell and place them open side up into the dish. Fit them together snuggly. Pour remaining sauce over top, sprinkle with cheese.
  • Cover and bake for 20-25 min. Remove foil and bake for additional 10 minutes

Notes

Leftovers will keep in the fridge for 3-4 days. 

Nutrition

Calories: 260kcal | Protein: 21g | Sodium: 125mg | Potassium: 597mg | Fiber: 3g | Sugar: 4g | Vitamin C: 19mg | Calcium: 208mg | Iron: 3mg