Stuffed Shells with Meat and Ricotta
Stuffed shells with meat and ricotta are the epitome of comfort food, combining tender pasta shells, a rich and savory meat and cheese filling, and a luscious tomato sauce baked to perfection.
Equipment
- Baking dish
Ingredients
Pasta Shells
- 12 jumbo pasta shells cooked al dente
Meat Filling
- 1 lb ground beef or sausage cooked and drained
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese shredded
- 1/4 cup Parmesan cheese grated
- 1 egg beaten
- 1 tsp Italian seasoning
- 1 clove garlic minced
Tomato Sauce
- 2 cups tomato sauce
- 1 tsp dried basil
- 1 tsp dried oregano
Instructions
- Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In a pan, sauté the chopped onion until translucent, then add minced garlic.
- Add the ground beef or sausage, cook until browned, then drain any excess fat.
- In a bowl, combine ricotta cheese, mozzarella, Parmesan, beaten egg, Italian seasoning, and the cooked meat mixture.
- Fill each cooked pasta shell with the ricotta and meat mixture.
- Spread half of the tomato sauce on the bottom of a baking dish.
- Arrange the stuffed shells in a single layer over the sauce.
- Pour the remaining tomato sauce over the shells and sprinkle with extra mozzarella and Parmesan cheese.
- Bake in a preheated oven at 375°F (190°C) for 25-30 minutes until the cheese is melted and bubbling.
- Let cool slightly before serving. Enjoy with garlic bread or a fresh salad!
Notes
For a richer taste, you can add chopped spinach to the filling or enhance store-bought tomato sauce with garlic and basil.