Baked Stuffed Shells

Name: Baked Stuffed Shells
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4
Ingredients: For the Meat Sauce; 1 pound ground beef; 5 cloves minced garlic; 1 (28 ounce) can San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt; 1 (14.5 ounce) can Diced Tomatoes; 1 teaspoon Italian seasoning; Kosher salt and freshly ground black pepper to taste; 1 carrot; 1-2 teaspoons sugar; 1 1/2 tablespoons basil; 2/3 cup mozzarella cheese; Filling; 15 ounces ricotta cheese; 1/4 cup Parmesan cheese; 1/4 cup mozzarella cheese; 1 large egg; Kosher salt and freshly ground black pepper to taste; 6 ounces jumbo pasta shells

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Serves:

4 people

Prep Time:

30 minutes

Cook Time:

35 minutes

Baked Stuff Shells are an easy, cozy and delicious dinner recipe! Made with jumbo pasta shells, ground beef, Tuttorosso San Marzano Style Hand Crushed Tomatoes, ricotta and mozzarella cheese and fresh basil ... this cheesy dish comes out of the oven perfectly melted, bubbling, and golden brown. It is sure to be a fan favorite and crowd pleaser! @wellnessbykay @thefeedfeed

Ingredients

Copy Ingredients

For the Meat Sauce
1 pound ground beef
5 cloves minced garlic
1 (28 ounce) can Tuttorosso® San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
1 (14.5 ounce) can Tuttorosso® Diced Tomatoes
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper to taste
1 carrot, whole
1-2 teaspoons sugar, to balance out the acidity
1 1/2 tablespoons basil, fresh, plus more for topping
2/3 cup mozzarella cheese, for topping
Filling
15 ounces ricotta cheese
1/4 cup Parmesan cheese
1/4 cup mozzarella cheese
1 large egg
Kosher salt and freshly ground black pepper to taste
6 ounces jumbo pasta shells, cooked according to package instructions

Instructions

For the Meat Sauce

Brown ground beef in a large pot or Dutch oven on the stove over medium high heat.
Add the minced garlic and sauté for a couple of minutes until fragrant.
Then add the Tuttorosso San Marzano Style Hand Crushed Tomatoes, Diced Tomatoes, Italian seasoning, and salt. Add in the carrot. Combine and simmer on low for 15-20 minutes until your desired thickness is reached. Add 1 tablespoon of fresh basil in for the last 5 minutes.

For the Filling

In a large bowl, combine ricotta cheese, parmesan cheese, mozzarella cheese, egg, 1/2 tablespoon fresh basil, salt and pepper. Set aside in the fridge.
Preheat oven to 400°F.
Add approximately 1 cup of meat sauce to the bottom of a large baking dish, spread evenly.
Stuff each pasta shell with a large spoonful of the ricotta cheese mixture. Then place the stuffed shells in the baking dish. Cover the stuffed shells with the remaining meat sauce. Spread the 2/3 cup of mozzarella cheese on top.
Cover and bake for 20 minutes. Then bake uncovered for another 15 minutes. Remove from the oven, let cool slightly before serving.

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Baked Stuffed Shells

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