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To make hearty stuffed shells, you need the following ingredients: - 12 large pasta shells - 1 lb ground beef - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - 3 cups marinara sauce - Salt and pepper to taste - Fresh basil leaves for garnish For pasta, I recommend Barilla or Ronzoni. They cook well and hold their shape. For cheese, look for Galbani or BelGioioso for ricotta and mozzarella. Both brands offer great quality and taste. For Parmesan, Grana Padano works well too. If you have dietary needs, you can make swaps. For a gluten-free option, use gluten-free pasta shells. You can replace ground beef with turkey or chicken for a leaner dish. If you’re lactose intolerant, try dairy-free ricotta and cheese. These options keep your meal tasty and satisfying. {{ingredient_image_1}} Start by boiling the large pasta shells. Use salted water and follow the package instructions. Cook them until they are al dente. This means they should be firm but not hard. Once cooked, drain the shells and let them cool. This step helps prevent them from sticking together. Next, heat a skillet over medium heat. Add the ground beef and break it apart as it cooks. Brown the meat until it is fully cooked. Drain any excess fat. Now, add minced garlic and cook for one more minute. This adds a nice flavor to the meat. In a mixing bowl, combine the cooked ground beef with ricotta cheese, half of the mozzarella, Parmesan, egg, dried herbs, salt, and pepper. Mix everything well until it is smooth. Take a tablespoon of this mixture and carefully stuff each pasta shell. Place the stuffed shells seam side up in a baking dish. Spread one cup of marinara sauce on the bottom of a 9x13-inch baking dish. Arrange the stuffed shells over the sauce in a single layer. Pour the remaining marinara sauce over the shells, then sprinkle the rest of the mozzarella on top. Cover the baking dish with aluminum foil. Bake in the oven, preheated to 375°F (190°C), for 25 minutes. After 25 minutes, remove the foil. Bake for another 10 to 15 minutes until the cheese is bubbly and golden. Once done, let the dish cool for a few minutes before serving. Garnish with fresh basil leaves for an extra touch. To keep your pasta shells from sticking, follow these steps: - Cook them in boiling water with salt. - Stir them gently while they cook. - Drain and rinse the shells with cold water. - Toss them in a little olive oil. This will help each shell stay separate and easy to stuff. For a creamy filling, use these tips: - Mix ricotta cheese with an egg. - Add some grated Parmesan for richness. - Use fresh minced garlic for flavor. - Make sure to blend everything well. This results in a smooth and tasty filling that melts in your mouth. Adding spices can take your stuffed shells to the next level. - Use dried Italian herbs like oregano and basil. - Add a pinch of red pepper flakes for heat. - Try a dash of nutmeg for warmth. These flavors blend well with the meat and cheese, making each bite more exciting. Pro Tips Perfect Pasta: When boiling the shells, make sure to cook them al dente, as they will continue to cook in the oven. Flavor Boost: Add extra herbs or spices to the meat mixture for added flavor; a pinch of red pepper flakes can add a nice kick. Cheesy Goodness: For a more decadent dish, substitute some of the ricotta with mascarpone cheese for a creamier texture. Make Ahead: You can prepare the stuffed shells a day in advance and keep them in the fridge; just add a few extra minutes to the baking time. {{image_2}} You can easily make stuffed shells without meat. Try using spinach, mushrooms, or zucchini. Mix these veggies with ricotta cheese for a tasty filling. You can also add fresh herbs like basil or parsley. This gives the dish a fresh taste. Switching up the meat can change the flavor. Ground sausage works well for a spicy kick. Turkey is a leaner option if you want a healthier choice. You can even mix different meats for a unique taste. Just cook the meat fully before mixing it with the cheese. While marinara sauce is classic, you can try new sauces. Alfredo sauce adds creaminess and richness. Pesto gives a fresh, bright flavor. You can even blend sauces for a custom taste. Just pour your chosen sauce over the shells before baking. After you enjoy your stuffed shells, let them cool down first. Place the leftovers in an airtight container. This helps keep them fresh. Store them in the fridge. They will stay good for about 3 to 5 days. If you have more, consider freezing them for later. To freeze stuffed shells, first, cool them completely. Then, wrap them tightly in plastic wrap. You can also use aluminum foil. Place the wrapped shells in a freezer-safe container or bag. They can last for up to 3 months in the freezer. Label the container with the date, so you remember when you made them. To reheat stuffed shells, preheat your oven to 350°F (175°C). Place the shells in a baking dish. Add a bit of marinara sauce on top to keep them moist. Cover the dish with foil to prevent drying out. Bake for about 20 to 25 minutes, or until they are hot throughout. You can also use a microwave for quick reheating. Just make sure to cover them and heat in short bursts for best results. Yes, you can make stuffed shells ahead of time. Prepare the shells and filling, then stuff them. Place the shells in a baking dish, cover with sauce, and refrigerate. You can bake them the next day. Just add a few extra minutes to the baking time if they are cold. Stuffed shells pair well with many sides. Here are some great options: - Garlic bread - A fresh garden salad - Roasted vegetables - Steamed broccoli These sides add flavor and balance to your meal. Stuffed shells are done when the cheese is bubbly and golden. Remove the foil after the first 25 minutes. Check the shells after an additional 10 to 15 minutes. If the cheese is melted and slightly browned, they are ready to serve. Yes, you can substitute ricotta cheese. Here are some alternatives: - Cottage cheese for a lower-fat option - Cream cheese for a richer taste - Blended tofu for a dairy-free choice Each option will change the flavor and texture slightly, but they work well in the dish. We’ve explored how to make delicious stuffed pasta shells step-by-step. You learned about ingredients, including brands and alternatives for different diets. The cooking process helps ensure a perfect filling and assembly. I shared handy tips to prevent sticking and enhance flavor. Finally, we discussed storage and ways to enjoy your leftovers. Now, you have all the tools to create tasty stuffed shells your way. Get in the kitchen and make a dish that delights everyone!

Hearty Meat-Stuffed Shells

Delicious pasta shells filled with a savory meat and cheese mixture, topped with marinara sauce and melted mozzarella.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 12 large pasta shells
  • 1 lb ground beef
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1 2 grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme)
  • 3 cups marinara sauce
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Boil the large pasta shells in salted water according to the package instructions until al dente. Drain and set aside to cool.
  • In a skillet over medium heat, brown the ground beef until fully cooked, breaking it apart as it cooks. Drain excess fat and add minced garlic, cooking for an additional minute.
  • In a mixing bowl, combine the cooked ground beef, ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, egg, dried Italian herbs, salt, and pepper. Mix well until all ingredients are fully combined.
  • Take a tablespoon of the meat-cheese mixture and carefully stuff each pasta shell, placing them seam side up.
  • Spread 1 cup of the marinara sauce on the bottom of a 9x13-inch baking dish. Arrange the stuffed shells over the sauce in a single layer. Pour the remaining marinara sauce over the stuffed shells.
  • Sprinkle the remaining mozzarella cheese over the top.
  • Cover the baking dish with aluminum foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.
  • Let the dish cool for a few minutes before serving. Garnish with fresh basil leaves.

Notes

Let the dish cool slightly before serving for easier portioning.
Keyword baked, cheese, meat, pasta