Stuffed Shells Recipe
Don’t like ricotta cheese? No problem, because this recipe for stuffed shells doesn’t use any! Personally, I don’t mind a little ricotta but for those that do this recipe is perfect. Instead of just using cheese, a generous amount of ground beef is going into these shells as well (yummy!). I made this last night and needless to say, they were all gone very quickly. What’s great about this recipe is the sauce, adding a little red wine to the sauce gives it just the right amount of kick. I know once again I’m using store bought sauce, but I will post a great recipe for pasta sauce on this blog in the near future. There is nothing about this recipe that is very hard, there may be a few ingredients but the part that takes the most time is stuffing the shells I think. If you are making a lot you might want to get an extra hand for the stuffing part, but regardless the recipe is very simple and won’t take long at all to prepare a great meal. Oh yeah, and serving with garlic bread is a must. I have submitted this recipe to Kevin at Closet Cooking who is hosting this weeks Presto Pasta Nights.
Ingredients:
1lb ground beef
1 large onion (diced)
1 garlic clove (minced)
1 (8oz) bag shredded mozzarella cheese
½ cup Italian breadcrumbs
¼ cup fresh parsley (finely chopped)
1 egg (beaten)
1 (26 oz) jar of spaghetti sauce (whatever you like)
1 (8 oz) can tomato sauce
½ cup grated parmesan cheese
18 jumbo pasta shells (cooked according to package directions and drained)
salt and pepper (to taste)
1/3 cup dry red wine
Cooking Instructions:
Step 1: Cook shells according to package directions. Meanwhile in a pan brown ground beef, garlic and onion. Drain off any excess fat and let cool. Preheat the oven to 400 degrees.
Step 2: Combine meat, mozzarella cheese, egg, breadcrumbs, chopped parsley and season with salt and pepper.
Step 3: Mix spaghetti and tomato sauce and pour of the bottom of a 13×9 inch oven safe dish covering the bottom with a quarter of the sauce.
Step 4: Stuff the cooked and drained pasta shells with the meat mixture and place on top of the sauce in the oven dish. Add red wine and the remaining sauce mixing well and pour over the top of the shells. Sprinkle with parmesan cheese.
Step 5: Bake in the oven for 20-25 minutes.
Tags: cooking, recipes, food and drink, recipe
shells stuffed with cheese usually don’t satisfy me–there’s always something missing. i’m a carnivore, for crying out loud–gimme meat! this is a great and good-looking recipe for us meat-lovers!
this is fantastic! jumbo shells are great. this makes me think of a giant raviolli
and i have to say i love ricotta. in pancakes, in cheese sauces for musaka but i’m not too big a fan of meat so i might go the opposite and go for a cheese spinach stuffing.
either way, this is fantastic my friend. i’m hungry now.
x
grace - thanks, I love the ground beef as well! This recipe really is great.
diva - I have to agree. Ricotta is great in pancakes.
That looks soooooooooo good.
I’m going to try that and I’m subscribing to your feed.
tye - they really are great, I hope you enjoy them as much as I did. Let me know how they turn out. Oh, and welcome to my feed
Those stuffed shells look great! The photos are nice! What vibrant reds and greens! I like the meat stuffing. Thanks for sharing with Presto Pasta Nights!
Kevin - haha, I had to put that macro to good use. I’m looking forward to when the event is posted!
I’ve always loved baked pasta shells. Yours look awesome. Gorgeous photos on all your posts, btw.
Thanks for sharing with Presto Pasta Nights. I do hope to see you there often.
Ruth - Thanks for the compliments on my photos. I look forward to many more Presto Pasta Nights!
I just made these last night - minor changes, I added fresh spinach to the top of the meat, then parm, then sauce and then mozza.
We all loved them, they will be a regular dish here - I took pics and will blog about them soon and link back here.
Great recipe - thanks!
Kim - I’m glad you enjoyed the recipe. You’re additions aound like they would go great. I look forward to seeing the blog post
This recipe sounds (and looks) delicious! I’m printing now and going to test it out this weekend when I have a little extra time. Thanks!
Chef Tom - Great, I hope you enjoy it. Let me know how it turns out.
I’m trying this recipe out this weekend for my boyfriend. I can’t wait! It looks so delicious.
Bobby I made these tonight for a table of 9- They were awesome and everyone enjoyed them. Thanks for the recipe!!Awesome