Stuffed Whole Wheat Shells
Hearty stuffed whole wheat shells filled with a savory beef and wheat germ mixture, baked in a creamy mushroom soup sauce with melted cheese for a comforting meal.
Ingredients
Instructions
- Parboil the whole wheat shells for 8 minutes, then drain and set aside.
- In a skillet, brown the ground beef and chopped onion until cooked through.
- Add drained chopped olives, wheat germ, grated cheese, and crumbled bread to the beef mixture, stirring to combine.
- Stuff each parboiled shell with the beef mixture and place them in a lightly greased 9 x 13-inch baking pan.
- Pour the cream of mushroom soup over the stuffed shells.
- Sprinkle Parmesan cheese on top.
- Cover the pan with foil and bake at 350°F (175°C) for 20 minutes until heated through and bubbly.
Tips & Substitutions
For a vegetarian version, substitute the ground beef with lentils or a mix of sautéed vegetables. You can also use quinoa instead of wheat germ for added protein. Enhance the flavor by adding Italian herbs to the stuffing mixture. If you prefer a creamier texture, mix a little sour cream or Greek yogurt into the cream of mushroom soup before pouring it over the shells.
Serving Suggestions
Serve these stuffed shells with a side salad or steamed vegetables for a complete meal. A light garlic bread or whole grain bread complements the dish well. For an extra touch, sprinkle fresh parsley or basil on top before serving. This dish pairs beautifully with Li'L Cheddar Meat Loaves for a hearty family dinner.
Storage & Reheating
Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual servings, covered, for 2-3 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Whole Wheat Shells contains roughly 1410 calories, with 60g protein, 232g carbohydrates, and 28g fat. It is an excellent source of protein (119% of the Daily Value), dietary fiber (103% of the Daily Value), and iron (64% of the Daily Value). Note that it is relatively high in sodium, at 1952mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the stuffed shells in advance?
Yes, you can prepare the stuffed shells ahead of time. Assemble them in the baking pan, cover with foil, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if cooking straight from the fridge.
What can I use instead of cream of mushroom soup?
If you prefer a homemade option, you can create a simple white sauce using butter, flour, and milk, then add sautéed mushrooms. Alternatively, try a can of cream of chicken soup or a dairy-free equivalent for a different flavor profile.
How do I know when the stuffed shells are done baking?
The stuffed shells are done when they are heated through and the edges are bubbling. The cheese on top should be melted and lightly golden. After removing from the oven, let them sit for a few minutes to set before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).