Stuffed Pasta Shells (with Meat and Ricotta)
Servings: 6
Calories: 587kcal
A hearty Italian inspired meal that's a comfort food classic.
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Ingredients
- 16-20 Jumbo pasta shells
For the sauce:
- 1 teaspoon olive oil cooking spray
- 1 lb ground beef ground turkey, ground chicken, Italian sausage
- 1 cup chopped onion
- 2 teaspoon minced garlic
- salt and pepper to taste
- 1 teaspoon garlic powder
- 32 oz marinara sauce jarred or homemade
For the filling:
- 15 ounces ricotta cheese
- 1 egg
- ¼ cup pesto sauce jarred or homemade
- ¼ cup parmesan cheese grated or shredded
- 1 cup mozzarella cheese shredded
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
For the top of the shells:
- 1 cup mozzarella cheese shredded
- ¼ cup parmesan cheese grated or shredded
- fresh herbs optional
Instructions
- Preheat oven to 375 degrees F.
- Set a large pot of water to boil. You'll need about 16-20 pasta shells. I like to discard any broken pieces and just cook the ones that are intact. Once the water is boiling, add some salt and cook the shells for about 10 minutes. Drain and rinse.
To make the sauce:
- Brown the ground beef with onions and garlic. Season with salt and pepper, and garlic powder. Drain off any excess grease then add the marinara sauce, dried oregano and let simmer on low heat while you make the filling.
To make the filling:
- Add the ricotta cheese, egg, pesto, shredded or grated parmesan cheese, mozzarella cheese, garlic powder, dried oregano, and salt and pepper to a large bowl. Mix well until the cheese mixture is well combined.
To assemble:
- Add about 2 cups of the prepared meat sauce to the bottom of a greased baking dish that's 9x13 inches. Stuff each pasta shell with about 1 tablespoon of the ricotta mixture. Place the shells in the pan in a single layer.
- Top the stuffed shells with the remaining sauce, one cup shredded mozzarella, and ¼ cup parmesan.
- Cover the pan with aluminum foil and bake for 15 to 20 minutes. Uncover and bake until lightly browned, about 5-10 minutes.
Notes
This stuffed pasta shells with meat recipe is a great meal to make ahead if you like to meal prep. You can make the whole dish (don't bake it) , cover it tightly and leave it in the refrigerator for 24 hours before needed. Bake as directed.
MIx things up by using a combination of meat sauce and white sauce. I like to use the red sauce on the bottom of the pan and the white sauce on the top. Give it a try!
MIx things up by using a combination of meat sauce and white sauce. I like to use the red sauce on the bottom of the pan and the white sauce on the top. Give it a try!
Nutrition
Calories: 587kcal | Carbohydrates: 31g | Protein: 41g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 149mg | Sodium: 1497mg | Potassium: 913mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1537IU | Vitamin C: 13mg | Calcium: 497mg | Iron: 4mg