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Place your shells on top of the mixture and begin to stuff with the mozzarella mixture. Get new free recipes delivered right to your inbox, Filed Under: casserole, dinner, Uncategorized Tagged With: dinner, ground beef, Italian, spagetti sauce, stuffed shells, stuffed shells with meat sauce, Hi – the recipe for Stuffed Shells With Meat Sauce does not come up. Top with the remaining marina sauce, mozzarella cheese, and the rest of the Italian sausage and chopped meatloaf. Season with salt and sprinkle ½ cup of the pecorino in an even layer of the ricotta. This stuffed shells pasta is the ultimate prep-ahead freezer meal! Or at least that used to be the case. To freeze: prepare shells up to step 4. This site uses Akismet to reduce spam. This really sounds good. Top with the remaining tomato sauce and the shredded mozzarella. There was no text, including ingredients and directions. Copyright 2014 Bunny's Warm Oven All Rights Reserved | Privacy Policy. It was soft and light in your mouth. Add ricotta cheese, egg, minced chives, basil, Parmesan, and salt and pepper to taste. mozzarella, divided(half gets mixed in to the ricotta, half is sprinkled over top before baking. The fresh basil in the filling almost gave it a sweet flavor. They’re just a little fussy, you know? Not so with this recipe. © 2020 Mountain Mama Cooks. The cheese will begin to melt which is fine. Adding two different types of ground meat will really make my meat sauce a thing of beauty. when you find yourself wondering what’s for dinner and remember that you’ve got a tray stashed in the freezer. From “Cook With Me” by Alex Guarnaschelli. Fill each shell with a tablespoon or so of the spinach-ricotta filling. With that being said, you could totally skip it if you want. If you try them please leave a comment below and share on Instagram! Would like to try this recipe. Spoon the tomato sauce over the shells and place the baking dish in the oven. While the meatloaf cools, cook the Italian sausage, breaking it up into smaller pieces as it browns. My favorite part of these stuffed shells is definitely the spinach-ricotta filling. Any browned, ground meat works well here. My favorite part of these stuffed shells is definitely the spinach-ricotta filling. Top with the remaining ½ cup pecorino and run under the broiler until bubbling hot and browned, 2 to 3 minutes. Cover the dish with foil. Stuffed Shells is a recipe in the new "Cook with Me" cookbook by Alex Guarnaschelli. Bring a large pot of water to boil and salt generously. Don’t want to make a mistake! After you cook the shells and make the ricotta filling your going to use your favorite jarred spaghetti sauce and add ground beef to it. Cook the pasta: Fill a large pot with 4 quarts of water and bring to a rolling boil over high heat. Remove from the heat and serve immediately. Home » Uncategorized » Stuffed Ricotta Shells with Meat Sauce. Do not bake the shells. Bake at 400 degrees for 30 minutes until bubbly. 2 cups shredded Mozzarella cheese, divided, 1 (12oz) bag of frozen spinach, cooked according to package instructions. I let the dish cool for a few minutes before I serve; I want it to set up before I dive in with a big spoon to scoop out my shells and sauce. Bunny’s Warm Oven is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This looks so tasty. xo, Kelley, photos by Deborah DeKoff/ recipe by Mountain Mama Cooks. Transfer to a paper towel to drain and season with salt (reserve the oil in the saucepan). The shells should fit into the dish(es) in one layer. I’ve changed my tune though as I think the little extra effort is more than worth it. Make ahead, freezer friendly, easily adaptable for vegetarians, and really, these shells are just delicious! I have to agree! Ladle remaining sauce on top of the stuffed shells. This recipe yields about 20 stuffed shells with a hearty meat sauce, and it typically feeds about 6-8 people. Mix to blend and then stir in the egg and soy sauce. I’m sorry Cathy! *If using a lean sausage like turkey or chicken, you’ll need to add a couple tablespoons of olive oil. ★☆ Refrigerate for at least 30 minutes or up to 4 hours. DON’T MISS A RECIPE! Site by spigot-circle| Privacy. Spoon the tomato sauce over the shells and place the baking dish in the oven. Trying to find a casserole dish that freezes well. Combine your pasta sauce and tomato sauce together and pour about 1/4 of the mixture on the bottom of a 9 x 13 baking dish. Bring the water in the pot back to a boil and add the pasta shells. Prepare the ricotta filling: In a large bowl, spread the drained ricotta across the bottom and up the sides of the bowl so the seasoning will coat most of the cheese. Instructions: Drain the ricotta: Remove the ricotta from its container and place it in a colander set over a bowl. Add a generous handful of salt and bring the water back to a boil. Stir to combine well. I clicked to post the recipe before it was finished, it’s all up now. Freezing the shells is a great way to save yourself on a busy night! I carefully fill each shell with a generous amount of the meat and cheese filling, then lay them gently into a baking dish. The filling is wonderful, the meat sauce adds a layer of flavor all it’s own and then….there’s more cheese. Stuffed Ricotta Shells with Meat Sauce…I loved this, I mean seriously. These two will soon meet and become the filling for my jumbo pasta shells. When the oil begins to smoke lightly, add the thyme sprigs and dry them until they are crispy, 2 to 3 minutes. Bake – Cover the dish with foil and bake for 20 minutes I personally wouldn’t skip blanching the spinach- the consistency is silkier when it’s been blanched. Process until well blended. Baked Chicken & Broccoli Macaroni and Cheese Cover tightly with plastic wrap and then again with foil. Bake until the shells are browned and crisped, 15 to 18 minutes. Tag @mountainmamacooks on Instagram and hashtag it #mountainmamacooks. Yes!! The egg makes it just rich enough, and the Parmesan adds a welcome salty note. Arrange in a single layer in the baking dish. You can learn more about me here, or check out my recipe archives here. Put spinach and minced garlic in the food processor and pulse until spinach is finely chopped. a small chop would probably do, right? Mix all of the ingredients together in a large bowl. But this is only the first step in my meat lovers stuffed shells meal. Drain your shells and allow to cool for just a bit. Arrange the shells snugly in a single layer in a broiler-safe 13-by-9-inch baking dish. It was so soft and light it was almost fluffy. The filling inside the cooked shell was amazing. Freeze for up to 3 months. Mention. I can’t forget the creamy element to this dish! Call me lazy but stuffed shells aren’t something I make often. Place your shells on top of the mixture and begin to stuff with the mozzarella mixture. Stem the fried thyme over the ricotta, allowing the leaves to fall into the mix; discard the stems. A homemade, slow-cooked meal is something we all appreciate.

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