Stuffed Shells with Meat
Delicious stuffed shells filled with seasoned ground meat and cheese, topped with marinara sauce for an Italian twist that's perfect for weeknight dinners or special occasions.
Ingredients
For the Shells and Filling
- 24-26 pieces jumbo pasta shells Keep them slightly underdone.
- 1 pound ground beef Can substitute with ground turkey, chicken, or Italian sausage.
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 cup ricotta cheese Whole milk preferred for richness.
- 1 cup shredded mozzarella cheese Plus extra for topping.
- 1/2 cup grated Parmesan cheese
- 1 large egg, beaten
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped Or 1 teaspoon dried.
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes Optional.
- to taste Salt and pepper
For the Sauce
- 3 cups marinara sauce Homemade or high-quality store-bought.
- 1/4 cup red wine Optional but adds depth.
- 1 teaspoon Italian seasoning
For Garnish
- to taste Fresh basil leaves
- to taste Extra grated Parmesan
- to taste Red pepper flakes
Instructions
Prepare the Pasta Shells
- Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt and a drizzle of olive oil. Cook the pasta shells for about 8-9 minutes, keeping them slightly underdone. Drain and rinse with cold water to stop the cooking process.
Prepare the Meat Filling
- Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat, leaving about 1 tablespoon in the pan.
- Add diced onions to the meat and cook until translucent, about 3-4 minutes. Stir in minced garlic and cook for another 30 seconds, then season with salt, pepper, oregano, and optional red pepper flakes.
Create the Cheese Mixture
- In a large mixing bowl, combine ricotta cheese, mozzarella, Parmesan, beaten egg, parsley, and basil. Mix until smooth and creamy.
- Fold the cooled meat mixture into the cheese mixture, ensuring an even distribution.
Prepare the Sauce Base
- Pour half of the marinara sauce into the bottom of a baking dish, spreading it evenly. Warm the remaining sauce with red wine, Italian seasoning, and bay leaf for 5-7 minutes.
Fill the Shells
- Take each pasta shell and fill with about 2 tablespoons of the meat and cheese mixture. Arrange filled shells open side up in the baking dish.
Add Sauce and Cheese
- Pour the remaining sauce over the filled shells and sprinkle with mozzarella and Parmesan cheese.
Bake
- Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for another 10-15 minutes until bubbly and golden.
Rest and Garnish
- Allow to rest for 5 minutes before serving. Garnish with basil leaves, additional Parmesan, and red pepper flakes.
Notes
For a healthier version, substitute ground beef with turkey and use whole wheat pasta shells. Ensure proper spacing when filling the shells to avoid breakage.