Stuffed Shells

Stuffed Shells

At its best, Italian cuisine creates a symphony of flavor from only a few simple ingredients. With rich ground beef, bright San Marzano tomatoes and a classic blend of Italian cheeses, these amazing stuffed shells perfectly embody this timeless culinary sensibility.

Recipe from Better Homes and Gardens
SERVINGS
8
PREP TIME
50 mins

Stuffed Shells

At its best, Italian cuisine creates a symphony of flavor from only a few simple ingredients. With rich ground beef, bright San Marzano tomatoes and a classic blend of Italian cheeses, these amazing stuffed shells perfectly embody this timeless culinary sensibility.

Stuffed Shells
SERVINGS
8
PREP TIME
50 mins
Ingredients
  • 12   ounces dried jumbo pasta shells (about 35 shells)
  • 3   tablespoons extra virgin olive oil
  • 1 1/2  pounds lean ground beef
  • 2   cloves garlic, peeled and crushed
  •  Salt
  •  Freshly ground pepper
  • 2  28  ounce can San Marzano® tomatoes or whole tomatoes
  • 1  15  ounce carton whole-milk ricotta cheese
  • 1 1/3  cups grated or finely shredded Parmigiano-Reggiano cheese
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Directions
1. 
Preheat oven to 350 degrees F. Lightly oil a 15x10x1-inch baking sheet and a 3-quart oval or rectangular baking dish.
2. 
Bring a large pot of water, with 1 tablespoon salt added, to boiling. Add pasta shells and cook just until slightly tender, about 4 to 5 minutes. Drain pasta and spread in a single layer on baking sheet to prevent them from sticking together.
3. 
In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add beef and 1 clove of garlic. Season with salt and pepper. Cook and stir for 6 to 8 minutes, until no pink remains in beef. Transfer to a bowl; set aside.
4. 
For tomato sauce, in a second skillet over low heat combine remaining olive oil, remaining garlic, and undrained tomatoes. Season with salt and pepper. Bring sauce to a simmer over low heat; cook for 15 to 20 minutes until thickened somewhat, breaking up tomatoes with the back of spoon.
5. 
Stir 1 1/2 cups of tomato sauce into cooled ground beef, then add ricotta and 2/3 cup of the Parmigiano; stir until combined.
6. 
Spoon 1 1/2 cups tomato sauce into prepared baking dish. Fill each pasta shell with about 1 tablespoon meat and cheese mixture. Arrange shells in prepared baking dish. Spoon remaining tomato sauce over shells, then sprinkle remaining 2/3 cup cheese.
7. 
Bake about 30 minutes, until filling is heated through and top is golden brown.

nutrition information

Per Serving: cal. (kcal) 537, Fat, total (g) 25, chol. (mg) 94, sat. fat (g) 11, carb. (g) 42, Monosaturated fat (g) 10, Polyunsaturated fat (g) 2, Trans fatty acid (g) 1, fiber (g) 3, sugar (g) 6, pro. (g) 35, vit. A (IU) 534, vit. C (mg) 18, Thiamin (mg) 1, Riboflavin (mg) 1, Niacin (mg) 8, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 121, Cobalamin (Vit. B12) (µg) 2, sodium (mg) 661, Potassium (mg) 722, calcium (mg) 333, iron (mg) 6, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
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