The Best Stuffed Pasta Shells
INGREDIENTS:
- 1 (12 ounce) box jumbo pasta shells
- 1 lb. ground beef (or substitute with ground turkey, ground Italian sausage, or ground chicken)
- 1 cup chopped onion
- 2 cups shredded Italian blend cheese, divided (or substitute with shredded mozzarella cheese)
- 1 (15 ounce) container ricotta cheese
- ½ cup grated Parmesan cheese
- 1 egg
- ¼ cup pesto
- 1 (24 ounce) jar marinara sauce
- optional garnish: chopped fresh parsley or basil
DIRECTIONS:
- Preheat oven to 350°F.
- Cook pasta shells in a large pot of salted boiling water according to package instructions. Drain; rinse under cold water.
- Meanwhile, brown ground beef and onion in a large skillet over medium-high heat. Drain off fat; let cool slightly before adding to the filling.
- Combine 1 ½ cups of the shredded Italian blend cheese, all of the ricotta cheese, all of the Parmesan cheese, the egg, the pesto, and half of the beef and onion mixture in a large bowl. Set aside.
- Spread ¾ cup of the marinara sauce in the bottom of a 13 x 9-inch baking dish. In a bowl, stir together the remaining marinara sauce and the remaining half of the beef and onion mixture. Set aside.
- Fill the cooked, cooled pasta shells with the ricotta mixture. Arrange the shells in the baking dish.
- Top the shells with the marinara sauce mixture. Sprinkle the remaining ½ cup of Italian cheese blend over top.
- Cover the dish with foil. Bake for 30 minutes. Remove the cover and bake for 10 more minutes. Garnish with fresh parsley or basil, if desired. Serve!
© Recipe courtesy of Blair Lonergan of The Seasoned Mom.
DECEMBER WINE CLUB:
Fratelli Aresca
Superiore “La Rossa”
Barbera d’Asti DOCG
Piedmont, Italy
MELLOW WINE STYLE
A complex and intense nose with notes of cherry and currant. It has a full-bodied taste with notes of fresh and mature red fruit such as cherry, raspberry and an elegant finish of vanilla.
Varietal: 100% Barbera
Analysis: 14% alcohol / volume
Vineyards: Located in Monferrato-Asti area with south-exposition, guyot training system, grape-yield of 9 tons/hectare max, manual harvest
Winemaking: Temperature-controlled alcoholic fermentation and maceration on skins for 12-15 days. Maturation in wooden casks for 7/8 months and for 6 months in bottle before sale.
Pairing: Ideal with stuffed pasta, red meat, roast and cheese.
WINERY NOTES:
‘La Rossa’ (meaning “the red one”) is an Italian synonymous of Barbera because it evokes its intense red color. The grapes are selected from the vest vineyards located in Monferrato-Asti area. The wine ages in wooden casks for at least 7-8 months. La Rossa is a complex red wine, idea for hearty meals.
ABOUT THE WINERY:
Located between Langhe-Roero and Monferrato, in a unique land recognized by UNESCO as a World Heritage Site. The vineyards are cultivated with respect to the traditions of these ancient lands and the uniqueness of the territory. Learn more here. >
Aresca Family
Information and photo © Fratelli Aresca – All Rights Reserved.
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