Stuffed shells are filled with a cheesy ricotta filling, based with meat sauce, topped with mozzarella cheese and baked to perfection! Enjoy this quick and easy tutorial!
Pasta: Jumbo pasta shells.
Ricotta Filling: Ricotta, spinach mixture, mozzarella cheese, parmesan cheese and an egg. Salt to taste.
Meat sauce: Homemade or store bought marinara sauce and cooked beef.
How to make stuffed jumbo pasta shells with meat sauce
Making Meat sauce: Make your marinara sauce or you can use store bought. Cook your ground beef and add it to your marinara sauce; add additional salt if needed.
Making Ricotta Filling: Make your spinach mixture and cool before adding the rest of ingredients together. Into a bowl add your ricotta cheese, mozzarella cheese, parmesan cheese, egg, spinach mixture, nutmeg, white pepper and salt to taste. Place your mixture into a piping bag or use a ziplock bag for a substitute.
Cooking Pasta: Into salted boiling water add in your pasta. Cook pasta for 15-20 minutes or according to package instructions. Drain pasta and allow to slightly cool before handling.
Preheating Oven: Preheat oven to 350F.
Oiling the baking dish/adding sauce: Coat your baking dish with oil and add all of your meat sauce into your dish.
Piping shells/arranging: Pipe each shell with your ricotta mixture and arrange neatly over your meat sauce.
Topping with cheese/covering with foil: Top your shells with shredded mozzarella cheese and cover with foil.
Baking: Bake at 350F for 45 minutes and uncovered for 5 minutes. Garnish with freshly chopped parsley.
Stuffed Jumbo Pasta Shells with Meat Sauce
- 20 jumbo shells, cooked
- olive oil, as needed
- 1/2 cup of shredded mozzarella cheese
- Freshly chopped parsley, as needed
- 2 tbsp of olive oil
- 1/2 of onion, small dice
- 2 garlic cloves, minced
- 4 cups of tomato puree
- 1 1/2 of water or chicken stock
- 1/2 tsp of oregano
- 4 tbsp of freshly chopped basil
- salt and pepper to taste
- 1 lb of ground beef
- 1-2 tbsp of butter
- 1/4 of onion, chopped
- 1 garlic clove, minced
- 4 cups of spinach
- 16 oz of ricotta
- 1/2 cup of mozzarella cheese
- 1/3 cup of parmesan cheese
- 1 egg
- 1/2 tsp of nutmeg
- 1/4 tsp of white pepper
- salt to taste
- Cook shells according to box directions or 15-20 minutes.
- Preheat oven to 350F.
- In a casserole dish or any bake-able dish, drizzle in some olive oil and use a pastry brush to coat the baking dish.
- Into your baking dish pour in your meat sauce.
- Fill all of the shells with your ricotta mixture. Arrange stuffed shells over your meat sauce.
- Top with mozzarella cheese and cover with foil.
- Bake at 350F for 45 minutes and uncovered for 5 minutes.
- Garnish with freshly chopped parsley.
- On a low to medium heat, add 2 tbsp of olive oil into a heavy bottom sauce pan.
- Add in your onions and cook them halfway. Then add in your garlic. Once translucent add your tomato puree.
- Add about 1 1/2 cups of water into the leftover tomato puree jar and pour that mixture into the saucepan.
- Cook the marinara sauce for 15 to 20 minutes with a lid on top or until the water evaporates and the sauce comes to the correct consistency. Constantly mix.
- Take the sauce off the heat and add in your basil, oregano and salt/pepper to taste.
- In a pan on a medium heat add in about 1-2 tbsp of oil. Cook your ground beef until all of the water from the beef evaporates and is fully cooked or until the beef is no longer pink.
- Add your beef to your marinara sauce and add additional salt if needed.
- In a saute pan, add your unsalted butter then your onions. Cook the onions to halfway translucent and add in your garlic. Once fully translucent, add in your chopped spinach and cook until it starts shrinks to half of its size. Set aside and let it cool.
- In a bowl add your ricotta cheese, mozzarella cheese, parmesan cheese, egg, spinach mixture, nutmeg, white pepper and salt to taste.
- Mix well and place into a piping bag.