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 week’s Presto Pasta Nights.
- 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
- Cook shells according to package directions. Meanwhile in pan brown ground beef, garlic, and onion. Drain off any excess fat and let cool. Preheat the oven to 400 degrees.
- Combine meat, mozzarella cheese, egg, breadcrumbs, chopped parsley and season with salt and pepper.
- Mix spaghetti and tomato sauce and pour off the bottom of a 13×9 inch oven safe dish covering the bottom with a quarter of the sauce.
- 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.
- Bake in the oven for 20-25 minutes.