Description
Stuffed Shells with Meat Sauce: A Comforting, Hearty Dish
These stuffed pasta shells filled with a savory meat and cheese mixture, topped with marinara sauce and melted cheese, are the ultimate comfort food. Perfect for feeding a crowd or enjoying a cozy family dinner.
Ingredients:
For the pasta:
12-16 large pasta shells
1 jar marinara sauce
For the stuffing:
1 lb ground beef or Italian sausage (or a mix)
1/2 onion, chopped
1 clove garlic, minced
1 1/2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg
1 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Cook the Pasta: Preheat your oven to 375°F (190°C). Cook the pasta shells according to the package instructions, drain, and set aside.
Make the Meat Filling: In a skillet over medium heat, cook the ground beef (or sausage), onion, and garlic, breaking up the meat until browned. Drain excess fat and season with salt, pepper, basil, and oregano.
Prepare the Cheese Filling: In a mixing bowl, combine the ricotta, mozzarella, Parmesan, and egg. Add the cooked meat mixture to the cheese mixture and stir to combine.
Stuff the Shells: Fill each cooked pasta shell with the meat and cheese mixture. Arrange the stuffed shells in a baking dish.
Assemble the Dish: Pour marinara sauce over the stuffed shells, and sprinkle the top with extra mozzarella cheese.
Bake: Cover the dish with foil and bake for 20-25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Serve: Garnish with fresh parsley before serving. Enjoy these delicious, cheesy stuffed shells!
These stuffed shells with meat sauce are a classic and delicious dish that’s always a crowd-pleaser! Let me know if you need more recipes or adjustments!
Step-by-Step Guide
Follow this detailed guide for perfect stuffed shells every time. First, ensure your pasta shells are cooked al dente; they will soften further in the oven. While they cool, thoroughly brown your meat with the onions and garlic, ensuring no pink remains and all excess fat is drained. Let this mixture cool slightly before combining it with the cheeses and egg to prevent the egg from scrambling. Use a spoon or a piping bag to neatly fill each shell, pressing the mixture firmly into the cavity. Spread a thin layer of marinara sauce on the bottom of your baking dish to prevent sticking before arranging the shells. Finally, bake covered to heat through, then uncovered to achieve the perfect golden-brown cheese topping.
Serving Suggestions
These hearty stuffed shells are a complete meal on their own, but they pair wonderfully with a crisp green salad dressed with a light vinaigrette to cut through the richness. For a classic Italian feast, serve alongside garlic bread or warm, crusty focaccia. A side of roasted vegetables like broccoli or asparagus also complements the dish beautifully. For a lighter option, a simple arugula salad with lemon and shaved Parmesan is perfect.
How-to Summary
In summary: cook shells al dente, brown meat with aromatics, mix with cheeses and egg, stuff shells, arrange in a sauced dish, top with more sauce and cheese, bake covered then uncovered until bubbly and golden.
Frequently Asked Questions
Can I make stuffed shells ahead of time? Absolutely. Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the covered baking time when cooking from cold.
Can I use a different type of cheese? Yes. Cottage cheese can replace ricotta for a lighter texture. For the melting cheese, provolone or fontina are excellent substitutes for mozzarella.
How do I freeze stuffed shells? Assemble the dish in a freezer-safe container, but do not bake. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
What can I use instead of meat for a vegetarian version? Sautéed mushrooms, spinach, or a plant-based ground “meat” are fantastic alternatives. Ensure any vegetables are cooked and moisture is squeezed out before mixing with the cheese.
Why did my filling turn out watery? This is often due to excess moisture. Always drain cooked meat well and consider letting your ricotta drain in a fine-mesh strainer for 30 minutes if it seems particularly wet.
Common Mistakes to Avoid
- Overcooking the pasta initially: Shells should be al dente as they will cook more in the oven.
- Adding hot meat to the cheese mixture: This can cause the egg to cook and the cheeses to become greasy. Let it cool first.
- Overfilling the baking dish: Leave a little space between shells so heat can circulate for even cooking.
- Skipping the bottom layer of sauce: This prevents the shells from sticking and drying out on the bottom.
- Not letting it rest: Allow the baked dish to sit for 5-10 minutes before serving; this helps the filling set for cleaner slices.
Conclusion
Stuffed shells with meat sauce are the epitome of hearty, satisfying comfort food. This versatile dish is perfect for a family dinner, a potluck, or a make-ahead meal. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality Italian classic right in your own kitchen. The combination of savory meat, creamy cheeses, and rich marinara is guaranteed to please any crowd. Enjoy the process and the delicious results!