Description
A creative comfort food mashup that combines the savory flavors of a loaded cheeseburger with Italian stuffed pasta shells for a unique and satisfying meal.
Ingredients
Scale
- 24 jumbo pasta shells
- 1 pound ground beef (80/20 recommended for authentic cheeseburger flavor)
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard powder
- 1/2 teaspoon smoked paprika
- 1 cup shredded cheddar cheese, plus extra for topping
- 4 slices cooked bacon, crumbled
- 1/4 cup dill pickle relish
- 1/4 cup ketchup
- 2 tablespoons yellow mustard
- 1 1/2 cups marinara sauce
- 1/4 cup diced tomatoes
- 1/4 cup chopped lettuce for garnish
- Sliced green onions for garnish
Instructions
- Cook the jumbo pasta shells in salted water according to package directions, but reduce cooking time by 2 minutes to keep them al dente. Drain and lay them out on a baking sheet to prevent sticking.
- In a large skillet over medium-high heat, brown the ground beef until no pink remains (about 7-8 minutes). Add the diced onions and garlic, cooking until fragrant and translucent.
- Stir in the Worcestershire sauce, mustard powder, and smoked paprika.
- Remove the skillet from heat and stir in 3/4 cup of the shredded cheddar (reserve the rest for topping), crumbled bacon, pickle relish, ketchup, and yellow mustard. Allow the mixture to cool slightly before handling.
- Preheat your oven to 375°F (190°C). Spread 1/2 cup of marinara sauce in the bottom of a 9×13 baking dish.
- Using a spoon, carefully fill each pasta shell with the cheeseburger mixture, about 1-2 tablespoons per shell. Arrange the stuffed shells in the baking dish, open side up.
- Pour the remaining marinara sauce over the shells and sprinkle with the reserved cheddar cheese.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
- Garnish with freshly chopped lettuce, diced tomatoes, and sliced green onions before serving.
Notes
- Substitute ground turkey for a leaner alternative, dairy-free cheese for lactose-intolerant diners, or plant-based meat for vegetarians.
- Don’t overcook the pasta – shells that are too soft will tear during filling.
- Avoid overstuffing the shells to prevent splitting during baking.
- Allow the filling to cool slightly before stuffing shells for easier handling.
- For best results, shred your own cheese rather than using pre-shredded varieties for better melting quality.
- These shells can be prepared up to 24 hours in advance and refrigerated unbaked.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 4 stuffed shells
- Calories: 520
- Sodium: 890mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
Keywords: cheeseburger stuffed shells, pasta shells, loaded cheeseburger pasta, comfort food, fusion recipe, stuffed pasta shells, burger pasta