Stuffed Shells with Meat

Prep Time

20 minutes

Cook Time

30 minutes

Additional Time

10 minutes

Total Time

1 hour

Servings

6-8

Ingredients

• 24 large pasta shells
• 1 lb ground beef or Italian sausage
• 1 onion, diced
• 3 cloves garlic, minced
• 1 (15 oz) container ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 tbsp chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (24 oz) jar marinara sauce

Steps to Cook

1. Preheat the oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente. Drain and set aside to cool.
3. In a large skillet, cook the ground beef or sausage over medium heat, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
4. Add the diced onion to the skillet and cook for 3-4 minutes, until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
5. In a large bowl, combine the cooked meat mixture, ricotta cheese, 1/2 cup of the mozzarella cheese, Parmesan cheese, egg, parsley, oregano, salt, and pepper. Mix well until fully incorporated.
6. Spread 1 cup of the marinara sauce in the bottom of a 9x13 inch baking dish.
7. Carefully stuff each cooked pasta shell with the meat and cheese mixture, and place them in the prepared baking dish.
8. Pour the remaining marinara sauce over the stuffed shells, making sure to cover them evenly.
9. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
10. Bake for 30 minutes, or until the cheese is melted and bubbly.
11. Remove from the oven and let stand for 10 minutes before serving.

Cook’s Note

• You can use ground turkey or chicken instead of beef or sausage for a leaner option.
• For a vegetarian version, omit the meat and use an extra 1/2 cup of ricotta cheese or crumbled tofu.
• Customize the filling by adding chopped spinach, sun-dried tomatoes, or other desired ingredients.
• Serve the stuffed shells with a side salad or garlic bread for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

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