I pretty much love pasta in any shape or form, and these
Stuffed Pasta Shells with Meat are pretty much no exception. Make sure you use a good quality tomato sauce
(homemade if possible), it makes all the difference in how these turn out.
I have made these almost a thousand times, and each time to
some seriously rave reviews. If this is
your kind of food (and I think it should be), I highly encourage you to try
this recipe. It’s easy and they truly
are ridiculously delicious.
These Stuffed Shells take about 30 minutes to prep and stuff,
and they bake in the oven for another 1/2 more, so you can have this dinner
ready to serve up in about an hour. The recipe makes enough for 4 – 6 people
and you might have some filling left over. It freezes super well, or toss it
with some pasta the next day for a delicious lunch.
Course: Main Course |
Cuisine: Chinese | Calories: 234kcal
|
Servings
|
Prep
Time
|
Cook
Time
|
Total
|
|
6
|
30 minutes
|
30 minutes
|
60 minutes
|
Ingredients:
- Parmesan cheese - 1/2 cup, grated (plus more for topping)
- Egg - 1 large, beaten
- Italian herbs - 2 tbsp
- Spaghetti sauce - 2 cups
- Ricotta - 2 cups (or cottage cheese)
- Mozzarella - 1 cup, shredded (plus more for topping)
- Garlic cloves - 3, minced
- Ground beef - 1 pound (500 g)
- Jumbo pasta shells - 1/2 pound (250 g)
- Olive oil - 2 tbsp
- Onion - 1 small, finely chopped
- Salt and pepper - use very generously
Instructions:
- Preheat oven to 350 F (175 C).
- Cook the pasta in boiling water for about 1 minute less than the package suggests. Drain and run cool water over the shells. (to keep the shells from sticking together, I added about 1 tbsp olive oil to the water, and stirred them gently often.)
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion, generously add salt and pepper and sauté until softened - about 4 - 5 minutes. Add the garlic and cook for another minute or two.
- Add the beef and cook until browned, breaking it up as it cooks. When the beef is almost cooked through, sprinkle the Italian herbs over it and stir in about 1 cup of the spaghetti sauce, then remove from heat.
- In a small bowl, combine the ricotta, mozzarella, parmesan and egg - mix together well, then mix into the beef mixture.
- Grease a 9" x13" baking dish and spread the remaining sauce evenly in the bottom. Spoon the filling carefully into each shell and arrange them on the sauce, then sprinkle with additional mozzarella and parmesan cheese.
- Bake for about 25 - 30 minutes, or until heated through.
Adapted from completerecipes.com
Cheesy, Beefy Stuffed Pasta Shells
4/
5
Oleh
Hana
