Stuffed pasta shells bring Italian comfort straight to your table, blending deliciously seasoned ground beef, creamy ricotta, and gooey mozzarella inside tender pasta shells. This classic dish is great for family dinners, and its impressive appearance makes it perfect for gatherings. With the robust flavor of tomato basil sauce and hints of garlic and oregano, each bite feels like a warm hug. Let’s dive into creating these hearty, cheesy stuffed pasta shells!

Full Recipe:

Ingredients:

• 20 large pasta shells
• 1 lb lean ground beef
• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella cheese, divided
• ½ cup grated Pecorino Romano cheese
• 1 large egg, beaten
• 2 ½ cups tomato basil sauce
• 1 tsp dried oregano
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Directions:

Step 1: Prepare the Pasta Shells

1. Boil the shells: In a large pot of salted, boiling water, cook the pasta shells for about 8-10 minutes or until they are just al dente. Avoid overcooking, as they will continue cooking when baked.
2. Drain and cool: Drain the shells and set them aside on a plate to cool while you prepare the filling.

Step 2: Cook the Ground Beef

1. Heat the skillet: In a large skillet over medium heat, add a drizzle of olive oil.
2. Add garlic and ground beef: Add the minced garlic, followed by the ground beef. Season with salt and black pepper.
3. Cook thoroughly: Cook the beef until browned, breaking it up into small pieces as it cooks. Drain any excess fat, then remove the skillet from heat. Let the beef cool slightly before mixing it with the cheese.

Step 3: Prepare the Cheese Filling

1. Mix cheeses and egg: In a large bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, and Pecorino Romano cheese. Add the beaten egg and mix until well incorporated.
2. Add seasonings: Add the cooled ground beef, dried oregano, and a pinch more salt and black pepper to the cheese mixture. Stir until the filling is well blended.

Step 4: Fill the Pasta Shells

1. Preheat oven: Preheat your oven to 375°F (190°C).
2. Stuff the shells: Using a spoon, fill each cooked pasta shell with the meat and cheese filling, pressing gently to pack each shell.
3. Arrange in baking dish: Spread 1 cup of tomato basil sauce evenly across the bottom of a baking dish. Arrange the filled shells in the dish, open side up, in a single layer.
4. Add sauce and mozzarella: Pour the remaining tomato basil sauce over the shells. Sprinkle the remaining ½ cup of shredded mozzarella cheese on top.

Step 5: Bake and Garnish

1. Cover and bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake an additional 10-15 minutes, or until the cheese is melted and bubbly.
2. Garnish and serve: Sprinkle freshly chopped parsley over the shells. Serve hot, and enjoy the delicious, cheesy goodness!

Nutrition Facts (Approximate per serving, 1 serving = 2 shells):

• Calories: 310
• Protein: 20g
• Fat: 15g
• Carbohydrates: 22g
• Fiber: 2g
• Sugars: 4g
• Sodium: 500mg

Frequently Asked Questions (FAQs)

Q1: Can I use other types of ground meat instead of beef?
Yes! Ground turkey, chicken, or Italian sausage can be used for a different flavor profile. For a leaner version, ground chicken or turkey works well.

Q2: How can I make this dish vegetarian?
Simply omit the ground beef and increase the amount of ricotta cheese. You could also add cooked spinach, mushrooms, or lentils for added texture and flavor.

Q3: What side dishes pair well with stuffed shells?
Garlic bread, a fresh green salad, or roasted vegetables make excellent sides to complement this dish.

Tips for Making the Best Stuffed Pasta Shells

• Do not overcook the pasta: Boil the shells until just al dente, as they will continue to soften when baked with the sauce.
• Drain excess fat from the beef: This keeps the filling light and prevents excess grease from pooling at the bottom of the dish.
• Pack the shells generously: Filling each shell with a little extra stuffing ensures every bite is full of flavor.
• Experiment with cheeses: While mozzarella, ricotta, and Pecorino Romano are classic, you could also add a sprinkle of Parmesan or asiago for a unique twist.
• Cover while baking: Start baking with foil to keep the shells from drying out, then remove the foil toward the end to get that golden, melted cheese on top.

Storage Tips

Refrigerating
Leftover stuffed shells can be stored in the refrigerator in an airtight container for up to 3-4 days. Simply reheat them in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through.

Freezing
This dish freezes exceptionally well! Prepare the shells through Step 4, then cover the baking dish tightly with plastic wrap and aluminum foil before freezing. It can be stored in the freezer for up to 3 months. To bake from frozen, remove the plastic wrap, cover with foil, and bake at 375°F (190°C) for 45 minutes, then uncover and bake for an additional 15 minutes.

Conclusion

Stuffed pasta shells are a classic Italian comfort dish that combines the richness of meat, creamy cheeses, and flavorful tomato basil sauce. This recipe offers flexibility, allowing for customizations to suit various diets and flavor preferences. Perfect for meal prepping, family dinners, or special occasions, stuffed pasta shells deliver a hearty, satisfying meal that’s both simple and impressive. Give this recipe a try—you’ll find it’s well worth the effort for the reward of those cheesy, saucy bites! Enjoy this Italian-inspired comfort at its best!