I Hate Ricotta Meat & 2 Cheese Stuffed Shells
photo by Probably This
- Ready In:
18 stuffed shells
- 1 lb ground beef
- 1 large onion, diced
- 1 garlic clove, chopped
- 8 ounces mozzarella cheese, shredded
- 1⁄2 cup Italian style breadcrumbs
- 1⁄4 cup fresh parsley, chopped
- 1 egg, beaten
- 1 (26 ounce) jar of your favorite spaghetti sauce
- 8 ounces tomato sauce
- 1⁄2 cup parmesan cheese, grated
- 18 jumbo pasta shells, cooked and drained
- salt and pepper, to taste
- 1⁄3 cup dry red wine
- Boil water for pasta.
- Meanwhile, in a large skillet, brown ground beef, onion and garlic; drain and cool.
- Cook pasta in water, drain.
- Preheat oven to 400 degrees.
- Meanwhile pasta is cooking, combine meat, mozzarella cheese, bread crumbs, egg and parsley; season with salt and pepper.
- Mix spaghetti sauce with tomato sauce; cover bottom of a 13x9 casserole dish with 1/4 of the sauce.
- Stuff cooked, drained shells with the meat mixture and place on top of sauce in dish in a row.
- Add red wine to remaining sauce and mix well; cover shells with sauce and sprinkle with parmesan cheese.
- Bake in oven for 20-25 minutes or until bubbly and browned.
Questions & Replies
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These are great!! I got 1 9*13 and 1 8*8 pan but that was OK cause we all ate seconds. One tip that was on the box of shells that I used was to only cook the shells 9 min then drain and dump out onto a cookie sheet. This was awesome advice because the shells didn't touch each other on the cookie sheet so they didn't stick together. And they were still firm enough to stuff with out them ripping. Definitely adding this to the Keeper file.
Yep, I'm not a big ricotta fan either. My recipe is a variation of yours in that I combine (cooked) lean ground beef and ground pork with my eggs, cheeses (I use parmesan, asiago, sharp provolone), bread crumbs, spices (oregano, sweet basil, parsley, salt & pepper), minced garlic, minced onion, and spinach filling before putting those big boys down in the "marinara pool" in my casserole dish - topping with a combo of mozarella, sliced baby portabellas, and sweet peppers. :0)
Excellent! I didn't believe all the filling was going to fit in 18 shells, so I made more. I wasted the extras because indeed, it fit perfectly in 18 shells. I think next time I will cook the spaghetti sauce and wine because 25 minutes in the oven was not enough time for the wine and sauce to meld together. I used high quality wine, but it stood out too much alone in the sauce. I also used ground venison instead of beef. Definitely a keeper!
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