Stuffed Giant Shells
Prep time: 1 hour
Cook time: 35 mins
Total time: 1 hour 35 mins
  • 2 12oz packages jumbo shells
  • 1½ lbs ground beef
  • 1½ cups chopped mushrooms
  • 1 small onion, chopped
  • ⅓ cup chopped green onion
  • 1 cup sour cream
  • 2 14 oz cans Italian seasoned diced tomatoes
  • 2 cups shredded mozzarella, provolone and Parmesan cheese blend
  1. Bring a pot of lightly salted water to boil, then add the shells and cook for one minute less than time on packaging (should be firm).
  2. Drain the noodles and rinse with cool water. Set aside.
  3. Add the ground beef to a large skillet and brown over medium heat.
  4. Drain some of the fat out, then move the beef to the side.
  5. Add the onion and mushrooms and cook for several minutes until onions are translucent and mushrooms are browned.
  6. Remove from heat and add the green onion and sour cream. Stir well.
  7. Preheat oven to 350 degrees F.
  8. Stuff each shell with the filling, one-by-one, and place upright into a greased 9x13 inch baking pan.
  9. Top the stuffed shells with the tomatoes, then sprinkle the shredded cheese over the top.
  10. Bake for 35 minutes, until cheese starts to slightly brown.
  11. Remove from oven and cool for 5 minutes before serving.
Recipe by My San Francisco Kitchen at