These cheesy stuffed shells are filled with ricotta, Parmesan, and mozzarella cheeses, and seasoned perfectly. The homemade sauce has a hearty amount of ground beef, onions, peppers and small bits of tomato. This recipe has been around many years in my home, and my Italian friends even preferred this recipe over their own :)
I served this with a Spinach, Artichoke Salad pictured here.
I usually also make some cheesy garlic bread, but I didn't have the time for it this time around. I really top mine off with a bunch of cheese because we just love cheese like that :)
- 1 ½ c. Ricotta cheese
- 1 c. cottage cheese
- 1 c. Mozzarella cheese
- 1 c. Grated Parmesan cheese
- 1 egg
- 1 t. Basil
- 1 t. Oregano
- 1 t. Parsley
Directions for filling:
Mix all ingredients well in a large bowl.
- 1-14.5 oz. can stewed tomatoes
- 2- 6 oz. can tomato paste
- 18 oz. water (I use tomato paste can – 3)
- 1 lb. ground beef
- ¼ c. sugar
- 1 small onion chopped (1/2 cup)
- 1 small bell pepper chopped (1/2 cup)
- 1 t. minced garlic
- 2 T. Italian seasoning
- 1 T. Cracked black pepper
- Salt to taste
Directions for sauce:
In a fry pan, cook ground beef, onion, and pepper until beef is browned.
In sauce pan, combine all other sauce ingredients, and pour ground beef into sauce.
Simmer 15- 20 minutes.
For the pasta:
- 1 lb. box jumbo shells pasta
Boil shells until half cooked.
Drain shells and cool under cold water.
Stuff each shell with cheese mixture, and close edges. Try not to over fill, as it will leak out of the shell if you don’t close it edges in.
Place all of the filled shells side by side in a 8”x13” baking pan or casserole dish.
Evenly pour meat sauce over the shells.
Top shells and sauce with mozzarella and grated Parmesan.
Bake at 350 for 20 – 30 minutes or until cheese turns a light golden brown around the edges.
Let set for 15 minutes, and serve.
Italian Cookbook - Classic Old World Italian Recipes