Stuffed Cheese Shells Dinner (Print)
Stuffed pasta shells loaded with rich cheese, savory meat, all baked in a flavorful tomato sauce.
# Ingredients:
→ Other stuff
01 -
110 g shredded mozzarella
02 -
dried parsley for topping
→ Filling
03 -
570 g ricotta cheese
04 -
1 egg
05 -
50 g grated parmesan
06 -
1 teaspoon dried parsley
07 -
1 teaspoon garlic powder
→ Meat sauce
08 -
450 g ground beef
09 -
1 onion, diced
10 -
1/2 teaspoon salt
11 -
1/2 teaspoon black pepper
12 -
1 teaspoon paprika
13 -
1 teaspoon Italian herbs
14 -
1 tablespoon chopped garlic
15 -
680 ml jarred marinara sauce
→ Pasta
16 -
340 g jumbo pasta shells
# Steps:
01 -
Sprinkle on some dried parsley and enjoy while hot.
02 -
Get your oven warmed up to 200°C. Slide the dish in for 25 minutes. If you like it juicy, toss some foil over the top. For a toasted finish, keep it uncovered.
03 -
Press your stuffed shells gently into the meat sauce in a big oven-safe pan or baking dish, about 23x33 cm. Throw the mozzarella cheese on top.
04 -
Spoon 1 and a half to 2 spoonfuls of the ricotta filling into each shell.
05 -
In a roomy bowl, mix the ricotta, egg, parmesan, dried parsley, and garlic powder until the mix looks nice and smooth.
06 -
Put your ground beef and onions into a big pan over medium-high heat. Season with salt, pepper, paprika, and Italian herbs. Keep stirring 'til the beef browns up. Drain off grease. Add chopped garlic, cook just a bit, then pour in your marinara and let it bubble on low for a few minutes.
07 -
Fill a huge pot with water and boil it. Cook the shells al dente, following the box directions. Drain them, then let them cool down.
# Notes:
01 -
You can fill the shells a day before and stash them in the fridge. Take them out and let them warm to room temp before baking.