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This Best Italian Stuffed Shells Recipe Believe me when I say that this recipe tastes like Italian coffee shop takeout. It is the simplest and best-stuffed shell recipe. Who says you have to work hard in the kitchen to make delicious food? This recipe is a complete meal in itself.
These pasta shells stuffed with a creamy blend of house cheese, parmesan, and eggs, topped with a delicious ground beef and tomato sauce, then baked to flawlessness with a generous amount of melted mozzarella, will have everyone asking for more.
Bring Italy to your table and enjoy an amazing dinner tonight.
What to Serve With the Italian Stuffed Shells?
The perfect side dish for this delicious meal is a mixed green salad. Add shredded carrots, sliced tomatoes, chopped red onions, and cucumber slices to your mixed salad and toss it in Italian dressing. Add a few slices of crispy agony and you have an amazing dinner.
Remarkably, How Do You Make This Best Italian Stuffed Shells Recipe?
In a large skillet, cook ground beef, onion and garlic until meat is browned and no pink remains.
Stir in hot water, tomato paste, beef broth, and oregano. Simmer uncovered for 30 minutes until mixture reaches desired consistency.
While the meat sauce is simmering, in a small bowl, combine the bungalow cheese and beaten egg with the Parmesan cheese and 1 cup of mozzarella.
Preheat oven to 350F. Stuff cooked pasta shells with cheese and egg mixture and arrange in a greased 9 x 13-inch baking dish.
Pour the meat and tomato sauce over the pasta shells, cover with foil and bake for 30 minutes. After 30 minutes, remove foil, sprinkle with remaining mozzarella and bake 5 minutes in addition to until cheese is completely melted.
How to Storage
Should you have any remaining filled shells, let them cool somewhat before covering the baking dish securely or putting the filled shells in an airtight container. For up to four days, store in the refrigerator. Put the leftovers in a dish or plate that is safe to be heated, then cover it with a paper towel. Heat for one-minute bursts until thoroughly heated.
How Do I Freeze The Stuffed Shells?
Prepare your casserole with the stuffed shells and meat sauce altogether, then cover with plastic wrap and foil and freeze for up to 3 months.
When ready to serve, refrigerate the day before and take it out 30 minutes before putting it in the oven. Cover with foil and bake for 30-40 minutes, covered. Remove the foil, add the mozzarella and bake for an additional 5 minutes until the cheese is melted.
Tips and Modifications for Stuffed Shells:
Be careful not to overcook your pasta shells. Cook them still somewhat firm or until they have recovered a bit. Otherwise, they will fall apart completely when stuffed and baked.
When cooking the meat sauce, reduce it until it reaches the desired consistency. Some people like their sauce a little runny, others prefer it thick.
If you want to add a little color and make the dish healthy, add some chopped spinach to your meat sauce.
If you don’t mind the extra struggle, add shredded carrots and chopped celery to your meat, as well as chopped onion and chopped garlic when you fry the meat for an authentic ragu sauce. Also, add a tablespoon of Italian seasoning.
Italian Stuffed Shells Recipe
- 4 cups large curd cottage cheese
- ½ cup grated Parmesan cheese
- 12 ounces mozzarella cheese, shredded
- 1 teaspoon dried oregano
- 1 pinch garlic powder
- 1 26 ounce jar spaghetti sauce
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried parsley
- 1 16 ounce package jumbo pasta shells
- 1 eggs, lightly beaten
- Cook shells as indicated by bundle headings. Spot in cool water to quit cooking. Channel.
- Combine as one curds, mozzarella cheddar, 1/2 cup Parmesan cheddar, eggs, and garlic powder. Focus on the dried spices the palms of your hands to pummel them, and mix into the cheddar combination. Stuff blend into the shells.
- Spread 1/3 of spaghetti sauce in the lower part of a 15 x 10 inch container. Spot shells open side up, and near one another in container. Spread excess sauce up and over, and sprinkle with staying 1/4 cup Parmesan cheddar.
- Prepare at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until effervescent. Let stand 10 minutes prior to serving.