- 20 jumbo pasta shells
- 1 pound lean ground beef
- 2 cloves garlic, crushed
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella
- ½ cup grated fresh Parmesan cheese
- 1 egg
- 1 jar spaghetti sauce
Sunday, November 20, 2011
More Stuffed Shells
Dinner: November 17
A few months ago, I made my first dinner with stuffed pasta shells. The remainder of that box of shells has been calling out to me from the pantry, so I sought a different recipe for said shells. What I came up with was this recipe, though I shamefully did not use Mueller’s pasta. Sue me.
I made the entire recipe because I wanted lots of leftovers to get me through the weekend, and I’m still noshing on them as of Sunday.
The recipe for four servings was as follows:
Basics: Boiled pasta and drained. Cooked beef and garlic in skillet until browned, and removed excess fat. In bowl, combined ricotta, mozzarella, Parmesan, and egg. Stirred in beef and garlic. Spread 1 cup of spaghetti sauce in bottom of 13x9 baking dish. Spooned ¼ cup mixture into each shell and arranged in baking dish. Sprinkled remaining spaghetti sauce and extra grated Parmesan over the top, and cooked for 25 minutes in 350-degree oven.
This was a very easy dish to prepare and luscious to devour. This would make a great dish for a group, and it’s very filling as a main course. While I normally stay away from jarred sauces, using it in this dish made preparation easier. I recommend this baked pasta for any occasion, though keep in mind that it is filling and probably loaded with calories.