Description
Delight in the comforting flavors of creamy beef stroganoff nestled in tender pasta shells—perfect for family dinners or special occasions.
Ingredients
Scale
- 20–25 jumbo pasta shells
- 1 lb lean ground beef
- 8 oz fresh cremini or button mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sour cream
- 1 cup low-sodium beef broth
- 1 tsp Dijon mustard
Instructions
- Preheat your oven to 375°F (190°C) and spray a baking dish with nonstick cooking spray.
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, add olive oil and sauté chopped onions until translucent.
- Add minced garlic and sliced mushrooms; sauté until tender.
- Stir in ground beef, season with salt and pepper, and cook until browned.
- Add beef broth and Dijon mustard to the skillet; let simmer for about five minutes.
- Remove from heat and mix in sour cream until well combined.
- Fill each cooked shell with the beef mixture and arrange them in the prepared baking dish.
- Pour any remaining sauce over the top and bake for about 20 minutes until bubbly and golden brown.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed shells (250g)
- Calories: 430
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg