Description
Stuffed Shells with Meat and Cheese
Ingredients:
For the Pasta:
20 jumbo pasta shells
Salt for boiling water
For the Meat Filling:
1 lb ground beef or Italian sausage
1/2 cup onion, finely chopped
2 cloves garlic, minced
1/2 tsp Italian seasoning
Salt and pepper to taste
For the Cheese Filling:
2 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
1/4 cup fresh parsley, chopped
Salt and pepper to taste
For the Sauce:
2 cups marinara sauce
1/2 cup shredded mozzarella cheese
(for topping)
Instructions:
Prepare the Pasta:
Preheat your oven to 375°F (190°C).
Boil a large pot of salted water. Cook the jumbo shells according to the package instructions until al dente, then drain and set aside.
Make the Meat Filling:
In a skillet, cook the ground beef or sausage over medium heat until browned. Add chopped onion and garlic, and cook until softened. Stir in Italian seasoning, salt, and pepper. Remove from heat and set aside to cool.
Make the Cheese Filling:
In a bowl, combine ricotta, mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth and well combined.
Stuff the Shells:
Fill each cooked shell with a generous spoonful of the cheese mixture. Then add a spoonful of the cooked meat mixture to each shell.
Assemble the Dish:
Spread 1/2 cup of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish, then pour the remaining marinara sauce over the shells. Top with shredded mozzarella cheese.
Bake:
Cover the dish with aluminum 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.
These stuffed shells are hearty and flavorful, making for the perfect comfort food!
Step-by-Step Guide
Follow these detailed steps for perfect stuffed shells every time. First, ensure all ingredients are prepped before you start cooking. After boiling the shells, lay them in a single layer on a baking sheet to prevent sticking. For the meat filling, drain any excess fat after browning to avoid a greasy final dish. When combining the cheese filling, mix the egg thoroughly into the ricotta first for a smoother, more cohesive blend. Use a piping bag or a small spoon with a teaspoon to neatly fill each shell: first the cheese mixture, then press the meat on top. Arrange the stuffed shells seam-side up in the sauced baking dish to keep the fillings secure during baking.
Serving Suggestions
Serve these rich shells as the centerpiece of a comforting Italian meal. Pair with a crisp green salad dressed with a light vinaigrette to cut through the richness. Garlic bread or a soft, warm focaccia is perfect for soaking up extra sauce. For a complete spread, add a simple side of roasted vegetables like broccoli or zucchini. Leftovers reheat beautifully for lunch the next day.
How-to Summary
To summarize: Cook shells al dente. Brown meat with onion, garlic, and seasoning. Mix cheeses, egg, and herbs for the filling. Fill each shell with cheese, then meat. Layer in a dish with sauce, top with cheese, and bake covered for 20-25 minutes, then uncovered for 10 minutes until golden.
Frequently Asked Questions
Can I prepare 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 covered baking time when cooking from cold.
Can I use a different type of pasta? Jumbo shells are ideal, but you can use manicotti or even large cannelloni tubes. The filling method will vary slightly.
How can I make this dish vegetarian? Simply omit the meat. Consider adding finely chopped sautéed mushrooms or spinach to the cheese mixture for extra flavor and texture.
What’s the best way to store and reheat leftovers? Store in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and warm in a 350°F oven until heated through.
Can I freeze baked stuffed shells? Yes. Cool the baked dish completely, wrap it well in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven.
Common Mistakes to Avoid
Avoid overcooking the pasta shells during boiling, as they will soften further in the oven and can become mushy. Draining the cooked meat is crucial to prevent a greasy filling. Do not skip the egg in the cheese mixture; it acts as a binder. Ensure the meat filling is cooled slightly before stuffing to prevent it from cooking the egg in the cheese mixture. Finally, do not forget the initial layer of sauce on the bottom of the baking dish, as it prevents the shells from sticking and burning.
Conclusion
Stuffed shells with meat and cheese are a classic, crowd-pleasing dish that is perfect for family dinners and entertaining. By following this enhanced guide, paying attention to the detailed steps, and avoiding common pitfalls, you can create a restaurant-quality meal at home. The combination of savory meat, rich cheeses, and tangy marinara sauce baked to perfection is the very definition of comfort food. Enjoy the process and the delicious results!