Hearty Meat-Stuffed Shells

$To make stuffed shells with meat, gather these key ingredients: - 12 large pasta shells - 1 pound 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 finely - 1 teaspoon dried Italian herbs - 3 cups marinara sauce - Salt and pepper to taste - Fresh basil leaves for garnish The filling is what makes these stuffed shells amazing. You need a mix of flavors and textures. Here are the main parts: 1. Ground beef: This adds heartiness. Cook it well to bring out the flavor. 2. Ricotta cheese: It gives a creamy texture. This balances the meat. 3. Mozzarella cheese: A must for that melty goodness. Use some in the filling and on top. 4. Parmesan cheese: It adds a salty, nutty flavor. Mix it in for extra depth. 5. Egg: This helps bind the filling together. 6. Garlic and herbs: These enhance the taste. They add a nice Italian flair. When picking pasta shells, size matters. Large shells work best for stuffing. You want them to hold enough filling without breaking. Here are some tips: - Look for jumbo shells: These are the largest and perfect for filling. - Check for quality: Choose shells that are sturdy. This prevents them from tearing. - Consider whole wheat or gluten-free options: If you have dietary needs, look for alternatives. They can taste great too! {{ingredient_image_2}} Start by boiling salted water in a large pot. Once it boils, add 12 large pasta shells. Cook them until they are al dente, following the package directions. This usually takes about 8 to 10 minutes. After cooking, drain the shells carefully. Set them aside to cool. Make sure they don’t stick together. Next, grab a skillet and heat it over medium heat. Add 1 pound of ground beef. Break it apart as it cooks. Keep cooking until it turns brown and is no longer pink, about 7 to 10 minutes. Drain any fat from the skillet. Now add 2 cloves of minced garlic and sauté for 1 more minute. In a mixing bowl, combine the cooked beef, 1 cup of ricotta cheese, ½ cup of shredded mozzarella cheese, ½ cup of grated Parmesan cheese, 1 large egg, and 1 teaspoon of dried Italian herbs. Sprinkle in some salt and pepper. Mix it all well until creamy. Using a tablespoon, stuff each shell with the meat-cheese mix. Be sure to pack them well but avoid overfilling. Place the shells seam side up in a baking dish. Pour 1 cup of marinara sauce at the bottom of a 9x13-inch baking dish. Spread it evenly. Arrange the stuffed shells on top of the sauce. Pour more marinara sauce over the shells, covering them fully. Sprinkle the rest of the shredded mozzarella cheese on top for a cheesy crust. Cover the dish with aluminum foil and bake at 375°F (190°C) for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes, until the cheese is bubbly and golden. Let the dish cool for a few minutes before serving. Garnish with fresh basil leaves to add color and taste. To get the best pasta, cook the shells in salted water. Follow the package directions for al dente texture. This means the pasta should be firm but not hard. If you cook the shells too long, they may break when you stuff them. After cooking, drain the shells and let them cool. This prevents them from sticking together. You can make your meat filling pop with flavor. Start with good ground beef. I like to brown it well for a rich taste. Add minced garlic for aroma and a touch of Italian herbs for depth. Mixing in ricotta and mozzarella gives the filling a creamy texture. Don't forget to season with salt and pepper. Taste as you mix to find the right balance. Presentation matters when serving stuffed shells. Use a nice baking dish to show off your meal. For serving, place shells on individual plates. Drizzle extra marinara sauce over the top. A sprinkle of freshly grated Parmesan adds a lovely touch. Finally, a few basil leaves make the dish pop with color and freshness. This makes your meal not just tasty but also beautiful. Pro Tips Choose Quality Pasta: Opt for high-quality pasta shells that are sturdy enough to hold the filling without breaking. This ensures a better texture and taste. Experiment with Fillings: Feel free to mix in other ingredients like spinach, mushrooms, or different cheeses into the filling for added flavor and nutrition. Make Ahead: Prepare the stuffed shells in advance and refrigerate them. You can bake them later, making it a great meal prep option. Broil for Extra Crispiness: For a crispy topping, switch to broil for the last couple of minutes of baking, keeping a close eye to prevent burning. {{image_4}} You can make stuffed shells without meat. Use spinach and ricotta for a tasty filling. Mix in some mushrooms or zucchini for extra flavor. Add herbs like basil and oregano to bring out the taste. This veggie option is healthy and still very filling. You can switch up the meat in your stuffed shells. Ground turkey or chicken works well if you want a lighter dish. For a richer flavor, try Italian sausage. Just cook it the same way as beef. You can even mix meats for a unique taste. Marinara sauce is a classic choice, but you can try others. A creamy Alfredo sauce adds a rich touch. You can also use a pesto sauce for a fresh, herbal flavor. Experiment with different sauces to find what you love best! To store leftovers, place the stuffed shells in an airtight container. Make sure the container is not too large, as excess air can cause the shells to dry out. Cover the shells with extra marinara sauce to keep them moist. Store them in the fridge for up to three days. Label the container with the date to track freshness. The best way to reheat stuffed shells is in the oven. Preheat your oven to 350°F (175°C). Place the shells in a baking dish and add a splash of marinara sauce to keep them moist. Cover the dish with foil to prevent drying. Heat for about 20-25 minutes until they are warm throughout. You can also use the microwave for quick reheating. Just cover the shells with a damp paper towel and heat for 2-3 minutes, checking to ensure they don't get too hot. Freezing stuffed shells is simple and perfect for meal prep. First, let the shells cool completely. Then, arrange them in a single layer on a baking sheet. Freeze them for 1-2 hours until they are firm. Once frozen, transfer the shells to a freezer-safe bag or container. Label it with the date. They can be frozen for up to three months. When ready to eat, bake them directly from the freezer, adding extra time to the baking process. Yes, you can use different cheeses in stuffed shells. Try a mix of ricotta, mozzarella, and provolone for a fun twist. You can also add goat cheese or feta for a tangy flavor. Just keep in mind that the texture may change. Each cheese brings a unique taste. Mixing cheeses can make your dish richer and more complex. Stuffed shells can last for about three to five days in the fridge. Be sure to store them in an airtight container. To keep them fresh, let them cool before sealing. If they are covered in sauce, they tend to stay moist longer. Just make sure to check for any signs of spoilage before eating. Stuffed shells pair well with a simple salad or garlic bread. A green salad with mixed greens adds a nice crunch. You can also serve steamed vegetables for extra nutrients. If you want something warm, try a side of roasted asparagus or broccoli. A light red wine can enhance the meal too. Enjoy experimenting with different sides! In this blog post, we covered stuffed shells from start to finish. You now know what ingredients you need, how to prepare filling, and the best ways to cook and assemble your dish. We shared tips to get perfect pasta and ways to enhance flavor. You can also explore tasty variations and storage methods for leftovers. Stuffed shells are fun and easy to make. Enjoy being creative in the kitchen. Your family will love this meal!$

Delicious pasta shells filled with a savory meat and cheese mixture, topped with marinara sauce and melted cheese.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Italian

Servings 4

Calories 500 kcal

Ingredients

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

Instructions

Preheat your oven to 375°F (190°C).
In a large pot, bring salted water to a boil. Cook the large pasta shells according to the package directions until al dente. Once cooked, drain the shells and carefully set them aside to cool.
In a skillet over medium heat, add the ground beef. Cook the beef, breaking it apart with a spatula, until it is fully browned and no longer pink, approximately 7-10 minutes. Drain any excess fat from the skillet. Add the minced garlic and sauté for an additional minute until fragrant.
In a mixing bowl, combine the browned ground beef, ricotta cheese, 1/2 cup of shredded mozzarella cheese, grated Parmesan cheese, the egg, dried Italian herbs, salt, and pepper. Stir well until the mixture is evenly blended and creamy.
Using a tablespoon, carefully stuff each pasta shell with a generous portion of the meat-cheese mixture, ensuring they are packed but not overflowing. Place the stuffed shells seam side up in a baking dish.
Pour 1 cup of marinara sauce into the bottom of a 9x13-inch baking dish, spreading it evenly. Arrange the stuffed shells on top of the sauce in a single layer. Take the remaining marinara sauce and pour it generously over the stuffed shells, covering them thoroughly.
Sprinkle the remaining shredded mozzarella cheese evenly over the top of the dish for a delightful cheesy crust.
Cover the baking dish with aluminum foil to retain moisture and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Once baked, allow the dish to cool for a few minutes before serving to let the flavors settle. Garnish with fresh basil leaves for a burst of color and aroma.

Notes

Serve with extra marinara sauce and garnish with freshly grated Parmesan and basil leaves.

Keyword cheese, Italian, meat, pasta, stuffed shells