RICOTTA STUFFED PASTA SHELLS WITH TOMATO MEAT SAUCE
Jumbo shells stuffed with a creamy spinach-ricotta filling, nestled in a rich, spiced meat sauce and baked until bubbly. Comfort food, no fuss.
STUFFED PASTA SHELLS
Jumbo shells stuffed with a creamy spinach-ricotta filling, nestled in a rich, spiced meat sauce and baked until bubbly. Comfort food, no fuss.
Ingredients
MEAT SAUCE
- 1 lb ground beef
- preferred spices, to taste
- ¼ onion, diced
- ½ tomato, diced
- 2 garlic cloves, minced
- 14 oz marinara
SPINACH-RICOTTA FILLING
- 15 oz ricotta cheese
- 5 oz spinach
- 1 egg
- Fresh parsley, chopped
- Preferred spices
- Mozzarella & Monterey Jack, shredded
TO ASSEMBLE
- 25 jumbo pasta shells
- Extra mozzarella & Monterey Jack, for topping
- Fresh parsley, chopped, for garnish
Method
Make the meat sauce
- In a hot pan, cook the ground beef until browned.
- Mix in the spices, onion, tomato, and garlic, and cook until the onion softens.
- Add the marinara, stir to combine, cover, and simmer on medium-low heat for 20 minutes.
Make the spinach-ricotta filling
- Boil the spinach for 3–5 minutes, then strain very well and chop it finely.
- In a bowl, combine the spinach with the ricotta, egg, parsley, spices, and shredded cheeses. Mix well.
- Transfer the mixture to a piping bag, if using.
Assemble and bake
- Boil the jumbo pasta shells until al dente.
- Cover the bottom of a deep dish or pan with half of the meat sauce.
- Stuff the shells with the ricotta mixture and arrange them on top of the sauce.
- Cover with the remaining meat sauce and cheese. Cover with foil and bake at 375°F/190°C for 20 minutes.
- Sprinkle with fresh chopped parsley once out of the oven.
Notes
Seasonings I used in the meat sauce are: salt, pepper, garlic powder, Cajun seasoning, paprika, smoked paprika, cayenne, chili powder, dried oregano. SEASON TO YOUR LIKING.
DO NOT USE A SPRINGFORM PAN. IT WILL LEAK
