Stuffed Shells Recipe with Meat and Ricotta
Stuffed Shells with Meat - this stuffed shells with meat recipe is a delicious, family-friendly weeknight dinner that so easy and SO GOOD!
Ingredients
Ricotta:
- 15 ounces whole milk ricotta cheese or dairy-free option
- ¼ cup spinach leaves chopped
- ¼ cup parmesan cheese shredded
- ¼ cup mozzarella cheese shredded
- 1 egg
- 2 tablespoons fresh basil chopped
- 2 tablespoons pesto
- 1 tablespoon Italian seasoning
- 1 teaspoon lemon juice
- 1 teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Other:
- 12 ounces jumbo pasta shells
- 1 tablespoon olive oil
- 2 teaspoons garlic minced
- 1 pound ground beef
- 24 ounces marinara sauce
- ½ cup yellow onion diced
- 2 tablespoons fresh basil chopped
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 2-3 cups mozzarella cheese shredded
Instructions
- Prep: Preheat oven to 375℉.
- Ricotta Mixture: In a medium bowl, add 15 ounces whole milk ricotta cheese, ¼ cup spinach leaves, ¼ cup parmesan cheese, ¼ cup mozzarella cheese, 1 egg, 2 tablespoons fresh basil, 2 tablespoons pesto, 1 tablespoon Italian seasoning, 1 teaspoon lemon juice, 1 teaspoon kosher salt, and ⅛ teaspoon ground black pepper; stir to combine and set aside.
- Pasta: Cook 12 ounces jumbo pasta shells al dente according to package instructions. Drain and toss with a little olive oil if they might sit out for a bit while you prepare the sauce - this will help prevent them from sticking and drying out.
- Make Meat Sauce: Meanwhile, bring a large cast iron skillet to medium-high heat. Add 1 tablespoon olive oil and swirl to coat the pan. Add 2 teaspoons garlic and move around pan until it becomes fragrant, approx. 30 seconds. Add 1 pound ground beef and move around pan until it is fully cooked; drain excess grease. Add 24 ounces marinara sauce, onion, 2 tablespoons fresh basil, ½ teaspoon kosher salt, ⅛ teaspoon ground black pepper. Stir to combine. Taste and add any additional salt, as desired.
- Fill Shells: Add approx. 1/2 the meat sauce to the bottom of a 9x13 baking dish. One by one, take a shell and fill it with the ricotta mixture. Place in the pan and repeat until the ricotta mixture is all used up.
- Bake: Cover the shells with the remaining meat sauce and then top with 2-3 cups mozzarella cheese. Cover pan with foil and place in the oven, middle rack, for 30 minutes. Remove foil and return to oven for 5-10 minutes or until cheese is melted.
- Serve: Let cool slightly and then serve. Feel free to top with additional fresh basil and parmesan cheese.
Notes
- Dairy-Free: To make this dish dairy-free, use dairy-free cheese options throughout.
- Gluten-Free: To make this dish gluten-free, use gluten-free pasta shells.
- Storage: Once cooled completely, store in an air-tight container in the fridge for 3-5 days.
- Spice it up: For those with a brave palette, feel free to throw in some red pepper flakes over the top or sprinkle in some cayenne pepper to the marinara sauce.
Nutrition
Calories: 334kcal | Carbohydrates: 27g | Protein: 23g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 810mg | Potassium: 446mg | Fiber: 2g | Sugar: 4g | Vitamin A: 733IU | Vitamin C: 5mg | Calcium: 239mg | Iron: 2mg
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