Best stuffed shells (Print Version)
# Ingredients:
→ Pasta
01 -
24 large shell-shaped pasta pieces
→ Sauce & Filling
02 -
1 finely chopped onion
03 -
1 can (28 oz) of crushed tomatoes
04 -
1 pound of ground beef
05 -
1 tablespoon of olive oil
06 -
1 teaspoon of salt
07 -
1 tablespoon herb mix (Italian seasoning)
08 -
2 minced garlic cloves
09 -
1/2 teaspoon ground black pepper
→ Cheese Mixture
10 -
1 cup Parmesan cheese, shredded
11 -
2 cups of mozzarella cheese, shredded
12 -
1 beaten egg
13 -
1 cup ricotta cheese
# Instructions:
01 -
Heat your oven to 375°F (190°C). Boil the shell pasta in water as directed on the packaging until just tender, then drain it and wait a little for it to cool down.
02 -
Warm up olive oil over medium heat in a big skillet. Toss in the garlic and onion, cooking them until they soften and smell great, around 3-4 minutes. Add the beef, season with salt and pepper, and cook until browned. If needed, drain off any extra grease.
03 -
Mix crushed tomatoes and Italian seasoning into the meat in the skillet. Let the mixture simmer for 10 minutes so the flavors meld together, then take it off the heat.
04 -
In a bowl, mix ricotta, the beaten egg, and half the Parmesan cheese. Stir everything together until smooth and creamy.
05 -
Spoon a thin layer of the meat sauce on the bottom of your 9x13-inch baking dish. Put a dollop of the ricotta mixture in each cooked pasta shell, then place the shells in the dish.
06 -
Spread the leftover sauce over the top of your stuffed shells. Sprinkle all the mozzarella cheese and the rest of the Parmesan cheese on top.
07 -
Cover the dish with aluminum foil and bake for 30 minutes. Take off the foil and let it continue baking for 10 more minutes until the cheese turns golden and bubbly. Wait 5 minutes before serving.
# Notes:
01 -
You can make these shells early and keep them in the fridge until you're ready to bake.
02 -
Leftovers heat up well using your microwave or oven.
03 -
To add a little kick, sprinkle red pepper flakes into the sauce.