Description
Succulent Italian-style Stuffed Shells blend creamy ricotta and savory herbs into perfectly crafted pasta pockets. Cheesy comfort awaits with each forkful, promising a delightful Mediterranean-inspired meal that brings family and flavor together.
Ingredients
Scale
Pasta and Protein:
- 20 jumbo pasta shells (approximately 6 ounces / 170 grams)
- 1/2 pound (8 ounces / 226 grams) ground beef
Cheese Mixture:
- 1 (15-ounce / 425 grams) container ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
Herbs, Seasonings, and Other Ingredients:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 (24-ounce / 680 grams) jar pasta sauce
- 2 tablespoons dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare pasta shells by immersing in rapidly boiling, salted water for approximately 8-10 minutes until tender yet firm. Carefully drain and arrange shells on a clean kitchen towel to cool and prevent sticking.
- Create a robust meat sauce by sautéing diced onions in olive oil until translucent, approximately 3 minutes. Introduce minced garlic and ground beef, breaking protein into small crumbles. Cook until meat browns completely, eliminating excess fat. Incorporate pasta sauce and simmer for 10-12 minutes, allowing flavors to meld.
- Develop a creamy cheese mixture by whisking ricotta, mozzarella, Parmesan, egg, parsley, oregano, salt, and pepper until smooth and well-integrated. Ensure ingredients are evenly distributed for consistent flavor.
- Preheat oven to 375°F. Spread a thin layer of meat sauce across the bottom of a 9×13-inch baking dish. Generously fill each pasta shell with cheese mixture, positioning them carefully in the prepared dish.
- Cascade remaining meat sauce over stuffed shells, ensuring complete coverage. Sprinkle additional mozzarella across the top, creating an enticing golden cheese layer.
- Cover baking dish with aluminum foil and bake for 25 minutes. Remove foil and continue baking for an additional 10 minutes until cheese becomes bubbly and slightly caramelized.
- Allow dish to rest for 5-7 minutes after removing from oven. Garnish with fresh parsley or grated Parmesan before serving to enhance visual appeal and flavor profile.
Notes
- Choose jumbo shells carefully to ensure they can hold the cheese filling without breaking during cooking.
- Drain pasta shells completely and let them cool to prevent soggy or mushy texture when stuffing.
- Use whole milk ricotta for a creamier, richer cheese filling that holds its shape better.
- Consider mixing ground turkey or plant-based crumbles for a lighter protein alternative to beef.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 610 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg