The Best Stuffed Pasta Shells
- 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
- 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:
Superiore “La Rossa”
Barbera d’Asti DOCG
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.
‘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. >
Information and photo © Fratelli Aresca – All Rights Reserved.