Spicy Beef Stuffed Shells with Horseradish Tomato Sauce
Prep time
Cook time
Total time
Are you a spicy pasta fan? Take your beef stuffed shells to the next level with jalapeño peppers, caramelized onions and horseradish.
Serves: 6
  • Zest of 1 Lemon
  • 2 Garlic Cloves, minced
  • 1 cup Parsley Leaves, minced (about 1 bunch)
  • Juice of ½ Lemon
  • Salt + Pepper, to taste
  • Red Pepper Flakes, optional
  • 2 Garlic Cloves, minced
  • 2 tbsp. Olive Oil
  • 28 oz. San Marzano Whole Peeled Tomatoes
  • 1 tsp. Sugar (optional)
  • 1 tbsp. Prepared Horseradish
  • 1 tsp. Italian Seasoning
  • ¼ cup Reserved Pasta Water
  • ¼ cup Half and Half
  • Salt + Pepper, as desired
  • ½ Large White Onion, chopped
  • 2 Jalapeños, seeded and chopped
  • 1 tbsp. Olive Oil
  • ¼ cup White Wine, to deglaze
  • 1 lb. Ground Beef
  • Salt + Pepper, as desired
  • 24 Jumbo Pasta Shells
  • 8 oz. Fresh Mozzarella, cut into 24 pieces
  • 4 oz. Shredded Monterey Jack Cheese
  • Freshly Grated Parmesan, for serving
  1. MAKE THE LEMON GREMOLATA: Combine all ingredients in a small bowl and set in the refrigerator until you're ready to use.
  2. SIMMER THE TOMATO SAUCE: Sauté garlic in a stockpot over medium heat with olive oil until fragrant, about 1 minute. Pulse tomatoes with their juices in a blender until desired consistency and then add to the stockpot. Bring to a soft boil and then add the sugar (optional), horseradish, and Italian seasoning. Allow to simmer while you cook the pasta shells. Once the pasta shells are cooked, reserve some pasta water and add to the sauce, as desired. Turn off the heat, then swirl in the half and half. Season with salt and pepper, to taste.
  3. COOK THE PASTA SHELLS: Boil the pasta shells until al dente (about 9 minutes on packaged directions). Drain and set aside.
  4. SAUTE THE BEEF: Add the chopped onion, jalapeño and olive oil to a large skillet. Sauté over medium-high heat until softened, about 5 minutes. Deglaze with white wine, if desired. Add ground beef and continue to cook until browned. Drain, if necessary.
  5. ASSEMBLE: Spread 1 cup of the sauce on the bottom of a 9x13 baking dish. Fill each shell with ground beef and top with a piece of fresh mozzarella. Snuggle them next to each other, opening side up. Pour desired amount of pasta sauce over the top and sprinkle with shredded Monterey Jack cheese. Cover with foil and bake in a 375F oven for 20 minutes. Uncover, and bake for an additional 10 minutes, or until cheese is brown and bubbling.
  6. TO SERVE: Allow shells to cool for 5 minutes and then sprinkle with your desired amount of Lemon Gremolata and a side of grated Parmesan. Enjoy!
Recipe by Slice of Jess at https://sliceofjess.com/spicy-beef-stuffed-shells-with-horseradish-tomato-sauce/