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READY IN 50 mins

Roast Beef Stuffed Shells

Read Reviews (49)

"These roast beef, horseradish, and Cheddar stuffed pasta shells are easy to prepare and always a crowd pleaser." — CNM CATERING

Ingredients Edit and Save

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Original recipe makes 8 - 3 shell servings Change Servings

12 ounces jumbo pasta shells
1 1/2 pounds thinly sliced deli roast beef
4 (10.25 ounce) cans beef gravy

1 (10 ounce) bottle cream-style horseradish sauce
8 ounces shredded Cheddar cheese

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Directions

Preheat an oven to 350 degrees F (175 degrees C). Grease 2 - 9x13 inch baking dishes.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta shells, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink and place shells on a sheet of wax paper to cool.
Combine the roast beef and the gravy in a large saucepan and place over medium-low heat. Cook for 10 minutes or until heated through.
Use a slotted spoon to fill each shell with roast beef, draining off as much gravy as possible. Spread about 1 1/2 teaspoons of horseradish sauce on top of the beef in each shell. Place the shells in the greased baking dishes, and top with the remaining gravy. Sprinkle the Cheddar cheese evenly over the stuffed shells. Bake, uncovered, until the cheese is melted and the filling is hot and bubbly, about 20 minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 30 mins
READY IN 50 mins

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I have been wanting to make this recipe for a long, long time. Today the weather was cool, I had left over roast beef and gravy and I finally got to make it! We loved it. I did not drain my beef well of the gravy because we LOVE gravy, and I also didn't measure the horseradish, so I think I ended up using less(I will use more next time). I made some without any horseradish for the kids and they loved it too! This will get made after every roast dinner I make from now on!

—ambibambi

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Most Helpful Critical Review

Aug 13, 2010

Sorry... this was bland. Now, in the recipe's defense, I thought it sounded odd to use deli roast beef, so I actually put a roast in the crock pot with the gravy and let that sit all day, and then shredded the beef and used THAT kind of beef to fill the shells. I did use the horseradish, more gravy, and shredded cheese just like the recipe called for, but honestly, the overall effect was just bland to me. Even with the "kick" of the horseradish, the meal was flavorless. No one in my family liked it -- they just tolerated it, and then politely asked me not to make it again. Won't be trying this one again -- too much work for too little reward. Oh well!

—TENSMOM

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59 Ratings

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Feb 06, 2009

Made these for lunch, and they were tasty. I made my own gravy(beef/mushroom), since that's what the submitter orginally intended, but it was removed from the final posting, and I used cojack on top...very good. If I served them for dinner, I'd prolly just add a simple salad, as they are quite rich and filling.

—Keni

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Aug 10, 2009

you must add more horseradish! any leftover meat will work, roastbeef being the best. a great appetizer!

—gderr the dysfunctional

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Feb 23, 2010

Now, I did change this recipe a bit but I give it 5 stars because the basics work and I was very skeptical of roast beef in shells but it was so delicious. It reminded me of poutine. I used the left over beef from pepperoncini beef on this site. I pan fried some onions and garlic, added the shredded beef to heat through - added shredded cheese and garlic cream cheese to make it creamy and stuffed the shells - covered with gravy and cheese (no horseradish, but the beef was already spicy). If your shells get tough - I covered mine for 15 minutes, cooked uncovered for 8 and 2 minutes on broil. The bf ate seconds and was asking for 3rds! If you like poutine this is sooo similar in flavours. Loved it.

—Raquel

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Mar 14, 2011

I've been wanting to try this recipe for over a year and finally made it for dinner tonight. Yes, I did my own thing with it, but not too drastically different from the original recipe. I only wanted to make 1/2 a recipe because I used leftover roast that I had slow cooked with onion soup mix. I chopped that up and mixed it with the leftover gravy I had on hand. Being a little leary of it being too hot for the kids, I only used a big squirt of horseradish which I actually mixed in with the meat/gravy mixture. I stuffed my shells with this mixture. Poured some jarred gravy over top and then topped with shredded cheddar cheese. I actually did not have enough meat mixture to use up all of the 1/2 box of shells that I had boiled, I had about 5 leftover. I finished them up in the oven as directed. These were good, but need something else to add some flavor...maybe some sauteed onions and garlic and some other herbs. It was a great use for leftover roast beef and gravy though! Thanks CNM for the recipe!

—Dottie

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Apr 14, 2009

you can also use homemade gravy if you prefer. also if you dont like horseradish you can omit it or use less according to your taste. i personally dont like horseradish but my wife does so i put it on hers but not mine.

—CNM CATERING

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Nov 08, 2010

These were a nice change from the usual dinner. I skipped the horseradish for personal preference. I did find it to be pretty salty - probably from the deli meat and jarred gravy combo. My fiance does want to try it again with other combinations of meats and gravies.

—KPLATKY

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Nutrition

Calories
556 kcal
28%

Carbohydrates
42.3 g
14%

Cholesterol
89 mg
30%

Fat
28.2 g
43%

Fiber
2 g
8%

Protein
33.6 g
67%

Sodium
1901 mg
76%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Roast Beef Stuffed Shells

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 556
Calories from Fat: 254

% Daily Value *
Total Fat 28.2g 43 %
Saturated Fat 13.7g 69 %
Cholesterol 89mg 30 %
Sodium 1901mg 76 %
Potassium 609mg 17 %
Total Carbohydrates 42.3g 14 %
Dietary Fiber 2g 8 %
Protein 33.6g 67 %
** Sugars 1.6g
Vitamin A 22 %
Vitamin C < 1 %
Calcium 36 %
Iron 39 %
** Thiamin < 1 %
** Niacin 49 %
** Vitamin B6 6 %
Magnesium 19 %
** Folate 62 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.