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Beloved Beef Shells Recipe

Happy Beef Month Everyone! Throughout the month of May we will be sharing some of our favorite beef recipes with you. Today’s recipe comes from Savannah Maynor of Buncombe County.

1. 12 oz jumbo pasta shells
2. 1 ½ lb thinly sliced leftover roast beef
3. 2 cans beef gravy
4. ½ cup cream style horseradish sauce
5. 1 cup shredded Colby jack cheese
Preheat oven to 350°, grease 9×13 baking dish.
Fill large pot with lightly salted water & bring to boil over high heat. Stir in pasta shells and return to a boil.
Cook pasta uncovered, stir occasionally for 10 min. Drain well in silk and lay on wax paper to cool.

Combine roast beef & gravy in large saucepan & place over medium low heat-cook for 10 min.
Use slotted spoon to fill each shell with roast beef draining off as much gravy as possible. Spread 1 ½ tsp of horseradish sauce on top of the beef in each shell. Place shells in greased baking dish and top with remaining gravy. Sprinkle cheese evenly over shells. Bake uncovered for 20 minutes. May need to cover.

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