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Beef and Ricotta Stuffed Shells: Savory Italian Delight Recipe

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Indulge in the comforting flavors of Beef and Ricotta Stuffed Shells, a delightful Italian dish that brings family together. Each shell is filled with a creamy ricotta and savory sausage mixture, topped with rich marinara sauce.

Ingredients

Scale
  • 20 large jumbo pasta shells
  • 1 pound Italian sausage (mild or spicy, based on preference)
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon sugar (optional, to balance acidity)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). This ensures that the oven is hot and ready for the stuffed shells when they are assembled.
  2. Cook the jumbo pasta shells according to package instructions in a large pot of salted boiling water, usually around 10-12 minutes. Drain and set aside on a baking sheet to prevent sticking.
  3. In a large skillet over medium heat, add 1 tablespoon of olive oil. Once heated, add the finely chopped onion and sauté for 3-4 minutes until translucent. Be sure not to burn the onion, as it can impart a bitter flavor.
  4. Add 2 cloves of minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant. Stir frequently to prevent the garlic from browning.
  5. Remove the casing from the sausage and add it to the skillet, breaking it up with a spatula. Cook for 5-7 minutes until browned and cooked through. Drain excess fat if necessary.
  6. In a large bowl, combine the cooked sausage mixture, 1 cup of ricotta cheese, 1/2 cup of mozzarella cheese, 1/4 cup of grated Parmesan cheese, 1 large egg, 1 teaspoon dried oregano, 1 teaspoon dried basil, and salt and pepper to taste. Mix until well combined.
  7. Spread a thin layer of marinara sauce (about 1 cup) on the bottom of a 9×13-inch baking dish. This prevents the shells from sticking and adds flavor.
  8. Using a spoon, fill each cooked pasta shell with the sausage and cheese mixture, placing them seam-side up in the baking dish. Aim for generous fillings for maximum flavor.
  9. Once all the shells are filled, pour the remaining marinara sauce over the top, ensuring all shells are covered. Sprinkle with the remaining mozzarella and Parmesan cheese.
  10. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  11. Once done, remove from the oven and let it sit for 5 minutes before serving. This allows the flavors to meld and makes serving easier.

Nutrition

Keywords: To prevent overcooking the pasta shells, remove them from the boiling water when they are al dente. Consider using a piping bag or a plastic sandwich bag with the corner cut off to fill the shells more easily. Be mindful of the cheese ratios; too much ricotta can make the filling overly soft. If you're looking for a crispy topping, broil the stuffed shells for the last 2-3 minutes of cooking. Use a high-quality marinara sauce for the best flavor.

Find it online: https://softtasty.com/beef-and-ricotta-stuffed-shells-savory-italian-delight-recipe/