Stuffed Pasta Shells for Meat-Lovers
Prep
25 mins
Cook
55 mins
Servings
8
Difficulty
Medium
When I'm craving something hearty and satisfying, these stuffed pasta shells are my go to comfort food. Ground beef mixed with creamy ricotta and melted mozzarella creates an incredibly rich filling that tastes like you spent all day cooking. The best part? You can have this impressive dinner on the table in just about an hour and a half, making it perfect for busy weeknights. Plus, ricotta cheese is packed with protein and calcium, so you're getting real nutrition along with serious flavor. Trust me, your family will be asking for seconds before you even sit down to eat.
Ella x
Ingredients
- 12 1/2 lbs ground beef
- 12(12 ounce) boxes jumbo pasta shells)
- 11(26 ounce) jar Prego spaghetti sauce, any variety)
- 473 mlricotta cheese
- ½ kgof shredded mozzarella cheese
- 237 mlgrated parmesan cheese
- 12 garlic cloves(minced)
- 1 smallyellow onion(finely chopped)
- 5 tablespoonsitalian seasoning
- 1 tablespoongarlic pepper seasoning
- 14 eggs(slightly beaten)
- 237 mlmilk
Detail level
Instructions
- 1
Brown ground beef and drain. Return to pan.Saute onions and garlic in pan with cooked meat for approximately 3 minutes. Set aside.
- 2
Boil salted water to cook the pasta shells according to package al dente style. Strain and set aside.
- 3
In a large bowl, mix ricotta, parmasan, and 2/3 package of shredded mozzarella. Add italian seasoning, garlic pepper, eggs and milk and mix thoroughly. Mix in meat and spinach.
- 4
In a large baking dish, pour enough sauce to cover the bottom of the pan lightly. Fill each shell with large rounded tablespoons of meat and cheese mixture, and place in pan. Be sure to closely place the shells together so they don't get hard while baking.
- 5
*If there are too many shells for one pan, make a secong and store tightly covered in freezer until later use.
- 6
Pour remaining sauce evenly over all of the shells. Sprinkle with remaining mozzarella cheese. Cover tightly with aluminum foil, and bake at 375 for 35-45 minutes. Take foil off pan, and bake additional 10 minutes.
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