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:

  • 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

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.


  1. trying this tonight. wish me luck. couldn't find jumbo shells so going with biggest i could find, sea shells.

  2. turned out great and sea shells worked just fine. only change i made was sprinkling mozarella cheese on top when putting in the oven. can't have too much cheese, right?

  3. Great, Mark! You can NEVER have too much cheese!