The “Classic Stuffed Shells with Meat Sauce and Cheese” is a beloved Italian-American comfort food, celebrated for its rich flavors and satisfying textures. This dish features jumbo pasta shells generously filled with a creamy, seasoned ricotta cheese mixture, nestled in a robust, savory meat sauce, and then baked to golden, bubbly perfection under a blanket of melted mozzarella and Parmesan cheese. The visual appeal of the dish, with its perfectly browned cheese and luscious red sauce, makes it an inviting centerpiece for any family dinner or gathering.
The foundation of this dish is a hearty meat sauce, typically simmered slowly to allow the flavors of ground beef (or a combination of beef and sausage), aromatic vegetables like onions and garlic, and crushed tomatoes to meld beautifully. This rich sauce not only infuses the pasta with deep, umami notes but also keeps the shells moist during baking. The filling is where the magic truly happens: a harmonious blend of creamy ricotta cheese, often combined with Parmesan cheese for a salty kick, an egg (to bind the mixture), and fresh herbs like parsley and basil, which provide a burst of freshness and aroma. Each large pasta shell acts as a perfect edible vessel, cradling a generous portion of this creamy cheese mixture, ensuring a balanced bite every time.
Once assembled in a baking dish, with layers of sauce, stuffed shells, and plenty of cheese, the dish is baked until the cheese is melted and golden, and the sauce is bubbling merrily. The result is a comforting casserole that’s deeply flavorful, incredibly satisfying, and perfect for feeding a crowd. It’s a versatile dish that can be prepared ahead of time, making it an excellent option for busy weeknights or potlucks. This recipe evokes the warmth of home cooking and the timeless appeal of Italian cuisine, making it a guaranteed crowd-pleaser that delivers both on taste and hearty satisfaction. The image perfectly captures a single stuffed shell being lifted from the pan, showcasing its abundant filling and the rich, cheesy, meaty sauce clinging to it, signaling a truly appetizing experience.
Ingredients:
For the Meat Sauce:
- 1 tablespoon olive oil
- 1 pound lean ground beef (or a mix of ground beef and Italian sausage)
- 1 large yellow onion, chopped
- 3-4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- ½ cup beef or vegetable broth (or red wine for richer flavor)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional, for a hint of heat)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped, for garnish
For the Stuffed Shells:
- 1 (12-ounce) box jumbo pasta shells (approximately 30-36 shells)
- 15 ounces whole milk ricotta cheese
- 1 large egg, lightly beaten
- ½ cup grated Parmesan cheese, plus more for topping
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped (or 1 tablespoon dried basil)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Cheese Topping:
- 2 cups shredded mozzarella cheese (about 8 ounces)
- ¼ cup grated Parmesan cheese
Equipment:
- Large pot for boiling pasta
- Large skillet or Dutch oven for the meat sauce
- Large mixing bowl for the ricotta filling
- 9×13 inch baking dish (or two smaller dishes, depending on shell quantity)
- Colander
- Wooden spoon or spatula
- Ladle
- Measuring cups and spoons
Instructions:
Part 1: Prepare the Meat Sauce
- Sauté Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
- Brown the Meat: Add the ground beef (and sausage, if using) to the skillet. Break it up with a wooden spoon and cook until it is fully browned and no pink remains. Drain any excess grease from the pan.
- Add Tomato Products and Seasonings: Stir in the crushed tomatoes, tomato sauce, and tomato paste. Pour in the beef or vegetable broth (or red wine). Add the dried oregano, dried basil, red pepper flakes (if using), and the bay leaf. Season with salt and black pepper to taste.
- Simmer the Sauce: Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the pot and let the sauce simmer for at least 30-45 minutes, or up to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will develop and meld. Remove the bay leaf before using.
Part 2: Cook the Jumbo Shells
- Boil Water: While the sauce is simmering, bring a large pot of generously salted water to a rolling boil.
- Cook Pasta: Add the jumbo pasta shells to the boiling water and cook according to package directions, but al dente (firm to the bite). You want them slightly undercooked as they will finish cooking in the oven. Be careful not to overcook them, as they will be difficult to stuff if they are too soft or break apart.
- Drain and Cool: Once cooked, drain the shells thoroughly in a colander. Rinse them briefly with cold water to prevent sticking and stop the cooking process. Lay them out in a single layer on a baking sheet or clean surface to cool slightly and prevent them from sticking together.
Part 3: Prepare the Ricotta Filling
- Combine Ingredients: In a large mixing bowl, combine the whole milk ricotta cheese, lightly beaten egg, ½ cup grated Parmesan cheese, ¼ cup chopped fresh parsley, ¼ cup chopped fresh basil (or dried basil), ½ teaspoon salt, and ¼ teaspoon black pepper.
- Mix Thoroughly: Stir all the ingredients together until they are well combined and the mixture is smooth and creamy.
Part 4: Assemble the Stuffed Shells
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Sauce the Dish: Ladle about 1 to 1 ½ cups of the prepared meat sauce onto the bottom of a 9×13 inch baking dish, spreading it evenly to create a base.
- Stuff the Shells: Carefully take each cooked jumbo shell and, using a small spoon or your fingers, generously stuff it with the ricotta cheese filling. Fill each shell completely but don’t overstuff to prevent bursting during baking.
- Arrange in Dish: Arrange the stuffed shells in a single layer over the sauce in the baking dish. You can place them open-side up or on their side, fitting them snugly together.
- Add More Sauce and Cheese: Once all the shells are arranged, spoon the remaining meat sauce over the stuffed shells, ensuring they are mostly covered. Sprinkle the 2 cups of shredded mozzarella cheese and the remaining ¼ cup of grated Parmesan cheese evenly over the top of the shells and sauce.
Part 5: Bake and Serve
- Bake: Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
- Uncover and Continue Baking: Remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the sauce is simmering around the edges.
- Rest and Garnish: Once removed from the oven, let the dish rest for 5-10 minutes before serving. This allows the sauce to settle and makes for easier serving. Garnish with a sprinkle of fresh chopped parsley.
- Serve: Serve hot, perhaps with a side of garlic bread or a fresh green salad.
Storage and Reheating:
- Refrigeration: Leftover stuffed shells can be stored in an airtight container in the refrigerator for 3-4 days.
- Freezing: This dish freezes exceptionally well. Once cooled, individual portions or the entire dish can be frozen in freezer-safe containers or wrapped tightly in plastic wrap and then foil for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in the microwave for individual portions or in a preheated oven at 350°F (175°C) for about 20-30 minutes for a larger portion, until heated through and bubbly. If reheating from frozen, it will take longer.
This detailed recipe should provide a fulfilling culinary experience for anyone looking to recreate the delicious stuffed shells seen in the image.
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