Happy Friday great foodie friends.
As fall arrives so does the memories of comfort foods & fall flavors. From savory soups, braised ribs and of course filled pastas.
Today we look at a perfect heartwarming filled shell pasta!
Makes 24 stuffed shells
1-16 oz box jumbo shell pasta
Your favorite tomato pasta sauce
2 – 15 oz containers ricotta cheese
14 oz can artichoke hearts, drained and rustically chopped.
1/2 lb lean browned ground beef (I also love to use ground veal mixed in with my ground beef, it makes it extra rich and flavorful)
1 cup diced red or sweet onion
1 teaspoon minced garlic
2 tablespoons olive oil
8 oz shredded fresh mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons dry parsley flakes
1 large egg, slightly beaten
2 cups shredded mozzarella cheese, divided
Mix the ricotta, egg, salt, pepper and parsley in a large bowl.
Fold in the artichoke pieces and 1/2 cup shredded mozzarella cheese.
Cover and refrigerate until needed.
Boil the jumbo pasta shells following the directions on the box. Drain well and rinse with cold water. Set aside.
Add your olive oil to your favorite pan then add in your diced onion and soften. Brown the ground beef and the minced garlic and let cool once browned.
Now mix the ricotta mixture with the cooled ground beef and set aside.
Warm up your tomato sauce in another pan and heat through. Then remove from the heat.
Spread 1 cup of sauce into the bottom of a 9 x 13 baking dish.
Fill each jumbo shell with about 2 tablespoons of the ricotta / ground beef mixture and place seam up into the baking dish.
Repeat until you run out of ricotta/beef mixture.
Spread the remaining sauce over the top of the stuffed pasta shells.
** A little added fun! Make your favorite garlic parm cream sauce and drizzle over the top as well for some added flavor!
Now cover the baking dish with aluminum foil.
Bake in a preheated 375-degree oven for about 40-45 minutes or until the ricotta filling is heated through and the sauce is bubbling.
Remove baking dish from the oven and sprinkle 1 to 1/2 cups of the remaining shredded mozzarella cheese over the top of the shells and dust with Parmigina cheese.
Recover with aluminum foil and return to the oven for 10 more minutes or until the cheese is melted.
Serve this perfect fall dinner with your favorite garlic bread and salad and maybe even the perfect sip of vino.
You Gotta Try This!