Creamy, cheesy, and beefy, these Beef Stroganoff Stuffed Shells are a mash up of two favorites – beef stroganoff and cheesy stuffed shells – that is perfect for an easy dinner your whole family will love.
These beef stroganoff stuffed shells came about one weeknight when I had no idea what I was going to make for dinner but had a couple of miscellaneous ingredients staring at me that needed to be used up. I had a half a box of jumbo shells left over in the pantry and some ground beef that needed to be cooked, but I wasn’t in the mood for traditional stuffed shells baked in tomato sauce.
Then I remembered that Steve had recently mentioned he was craving Beef Stroganoff. I didn’t have any steak to make a classic beef stroganoff, so I figured why not make a mash up Beef Stroganoff Stuffed Shells. And I have to say that these came out even better than I could have hoped!
What is in Beef Stroganoff Stuffed Shells?
For my Stroganoff Stuffed Shells, I combine browned ground beef and peas with some onion and red bell pepper. Then I whipped up a quick and simple beef stroganoff sauce, stuffed the shells with the meat and veggies, packed them into a casserole dish, spooned the sauce over, and topped it all off with some shredded cheese – because all stuffed shells need a gooey melty coating of cheese in my opinion.
Now I know that peas may not be a classic beef stroganoff ingredient, but they are standard in our house. I honestly never even had beef stroganoff until sometime in college. Steve had come to visit me over the weekend, and when we were talking about what we should have for dinner one evening he suggested beef stroganoff. I had no idea where to even start, but luckily my roommate came to the rescue and we cooked up my very first every batch of beef stroganoff together. Looking back, I don’t even remember how it turned out, but I know it wasn’t horrible. So I call that a win.
Plus it was just the beginning of my love of beef stroganoff (which I have most definitely gotten better at making over the years). And it ultimately led to this delicious Beef Stroganoff Stuffed Shells mash up, which means it is all the better.
What Veggies Do You Put in Beef Stroganoff?
But all of that is to say that I was basically depending on Steve to say what we should put in the beef stroganoff, and he has always had his beef stroganoff with peas. While it may not be traditional, I think peas are a perfect addition to the classic dish. And since Steve won’t eat mushrooms, which are typically in beef stroganoff, the peas let me add in some extra veggies making this stuffed shells recipe healthy (well at least a little healthier at least – it is still smothered in gooey, melty cheese).
However, if you are a purist (or just don’t like peas), you can substitute mushrooms for the peas in these Beef Stroganoff Stuffed Shells. Or add peas and mushrooms both, which is what I would do if I weren’t cooking for a mushroom hater. Just slice the mushrooms and add them to the beef with the red pepper.
Either way, this is a hearty, comforting dish that you are sure to love! Pair it with a simple salad or vegetable (such as my favorite Easy Blistered Green Beans) that you make while this is in the oven, and you have a perfect complete meal for any day of the week.
Beef Stroganoff Stuffed Shells
Ingredients
- 24 jumbo shells (about ½ box)
- 1 lb ground beef
- 1 white onion
- 2 cloves garlic
- ½ red bell pepper
- 1 cup frozen peas
- 4 tbs butter
- 4 tbs flour
- 1 cup white wine (can substitute extra beef broth)
- 4 cups beef broth
- 1 tbs Worcestershire sauce
- ½ tsp black pepper
- pinch salt
- 1 cup sour cream
- 1 cup montery jack cheese (shredded)
Instructions
- Preheat oven to 400°
- Cook noodles according to package directions – they should be slightly al dente. Strain noodles and set aside.
- In a large skillet, brown ground beef.
- Chop onion, red bell peppers, and garlic.
- When beef is about half of the way cooked (after about 5 minutes), add onion, garlic, and red pepper to skillet. Cook about 5 more minutes until beef is cooked and veggies are soften.
- Remove beef mixture from skillet and strain excess grease on paper towels.
- In same skillet, add butter and melt. Stir in flour to make a roux, and cook 2 minutes.
- Wisk in wine and beef broth, cook over medium high heat until sauce begins to thicken. It should thicken just enough to coat the back of a spoon.
- Turn off heat and stir in sour cream.
- Mix about ¾ cup sauce with beef mixture in a large bowl. Spoon beef into cooked shells, and lay in casserole dish open side up.
- Top stuffed shells with remaining sauce and cheese.
- Cover with foil, and bake for about 15 minutes. Uncover, and bake an additional 5 – 10 minutes until hot and bubbly and cheese begins to brown.