Description
Cheesy Stuffed Pasta Shells
Ingredients:
1 box of jumbo pasta shells
2 cups marinara sauce
1 lb ground beef or Italian sausage
1 cup ricotta cheese
1 cup shredded mozzarella cheese (plus extra for topping)
½ cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Cook the Pasta: Boil the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
Prepare the Meat Sauce: In a skillet, sauté the minced garlic, then add the ground beef or sausage. Cook until browned. Add 1 cup of marinara sauce and simmer for 5 minutes.
Mix the Cheese Filling: In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper. Stir until smooth.
Stuff the Shells: Fill each shell with a generous spoonful of the cheese mixture. Arrange them in a greased baking dish.
Assemble the Dish: Pour the remaining marinara sauce over the stuffed shells. Top with the meat sauce and sprinkle additional mozzarella cheese on top.
Bake: Preheat your oven to 375°F (190°C). Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes or until the cheese is golden and bubbly.
Garnish and Serve: Sprinkle fresh parsley on top for a pop of color. Serve hot and enjoy the cheesy goodness!
Bon appétit!
Let me know if you’d like adjustments or additional recipes!
Step-by-Step Guide
Follow this detailed guide for perfect stuffed shells every time. First, ensure your pasta shells are boiled just to al dente; overcooking will cause them to tear during stuffing. While they cool, prepare your fillings. For the meat sauce, thoroughly brown the ground beef or sausage to develop flavor and drain any excess fat before adding the marinara. For the cheese filling, ensure the egg is fully incorporated into the ricotta mixture to act as a binder. To stuff the shells, use a small spoon or a piping bag for less mess. Arrange the stuffed shells snugly in a single layer in your baking dish to prevent rolling. Finally, let the baked dish rest for 5-10 minutes before serving; this allows the filling to set for cleaner portions.
Serving Suggestions
These cheesy stuffed shells are a hearty main course. Pair them with a crisp Caesar salad and warm, garlic-buttered breadsticks for a complete Italian-inspired meal. For a lighter side, a simple arugula salad with lemon vinaigrette works beautifully. Leftovers reheat wonderfully for lunch the next day.
How-to Summary
In summary: cook shells al dente, brown meat for the sauce, mix ricotta with cheeses and egg, stuff shells, arrange in a dish, top with sauces and cheese, bake covered at 375°F for 20 minutes, then uncovered for 10 more minutes until golden.
Frequently Asked Questions
Can I make these stuffed shells ahead of time? Absolutely. Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
Can I freeze stuffed pasta shells? Yes. Assemble the unbaked dish, wrap it well in plastic and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
What can I use instead of ricotta cheese? Full-fat cottage cheese (small curd) or a mixture of cream cheese and mascarpone are suitable substitutes, though the texture will vary slightly.
How can I make this recipe vegetarian? Simply omit the ground meat. You can add sautéed spinach, mushrooms, or finely chopped bell peppers to the cheese filling for extra substance.
Why is my filling runny or grainy? A runny filling often results from using ricotta with too much moisture; drain it in a fine-mesh strainer first. A grainy texture typically means the cheeses were overmixed. Stir just until combined.
Common Mistakes to Avoid
- Overcooking the pasta shells before stuffing, which leads to tearing.
- Not draining excess fat from the cooked meat, making the final dish greasy.
- Using cold ricotta straight from the fridge, which makes mixing difficult. Let it sit at room temperature for 15 minutes.
- Skipping the egg in the cheese filling, which helps bind the ingredients and prevents separation.
- Forgetting to grease the baking dish, which can cause the shells to stick.
Conclusion
These Cheesy Stuffed Pasta Shells are a classic, crowd-pleasing dish that is perfect for both family dinners and entertaining. By following the detailed steps, avoiding common pitfalls, and utilizing the make-ahead tips, you can create a delicious, comforting meal with ease. The combination of savory meat sauce, rich cheese filling, and bubbly melted mozzarella is guaranteed to satisfy. Enjoy the process and the delicious results!