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Simple Stuffed Shells
Simple Stuffed Shells
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Prep Time:
40 minutes
Total Time:
1 hour 30 minutes
Freezer-friendly Italian stuffed pasta shells filled with beef, ricotta, and mozzarella - perfect for make-ahead meals or potlucks.
Ingredients:
  • 1 medium onion, chopped (1/2 cup)
  • 1 lb ground beef
  • 1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
  • Salt and pepper to taste
  • 1 box (12 oz) jumbo pasta shells
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese (8 oz)
  • 2 tablespoons chopped fresh basil leaves
  • Additional chopped fresh basil leaves, if desired
Instructions:
  • Preheat your oven to 350°F and generously spray a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In a 2-quart saucepan, heat oil over medium heat. Sauté onion and garlic for 2 to 3 minutes until softened. Add beef and cook for 8 to 10 minutes until fully cooked. Mix in tomatoes and season with salt and pepper. Simmer uncovered on low heat for 20 minutes until liquid reduces.
  • Cook the pasta shells according to the instructions on the box, ensuring they are cooked for the minimum recommended time. After cooking, rinse the shells with cold water to cool them down, then drain.
  • Combine ricotta cheese, 1 cup of mozzarella cheese, egg, and 2 tablespoons of basil in a medium bowl.
  • Spread 2 cups of meat sauce evenly in the baking dish. Fill each pasta shell with 2 tablespoons of cheese mixture using a small spoon, making sure not to overfill. Place the shells filled with cheese upside down on the meat sauce in the baking dish. Pour the remaining meat sauce over the shells and top with 1 cup of mozzarella cheese.
  • Bake for around 30 minutes until the sauce is bubbly and the cheese is perfectly melted. Sprinkle with fresh basil for an extra burst of flavor before serving.

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