Stuffed Shells with Ground Meat
These stuffed shells with ground meat consist of tender pasta shells filled with meat and cheese, covered with a little tomato sauce and more cheese and then baked till warm and bubbly.
Ingredients
- 1 tbsp olive oil or avocado oil
- 3 cloves garlic minced
- 1 lb ground beef lean
- 3/4 tsp seasoning salt Lawry's
- 1 tsp dried chopped onion
- 1/2 tsp oregano
- 1/4 tsp sea salt separated into 2-1/8s
- 16 oz whole milk ricotta
- 1/4 cup parmesan cheese freshly grated
- 1 egg
- 16 oz low moisture part skim mozzarella freshly shredded and separated into 2-8oz piles
- 25-30 jumbo shells 1 box
- 28 oz canned crush tomatoes or your favorite jarred marinara sauce
- parsley optional
Instructions
- Heat 1 tbsp of olive oil in a pan and cook the minced garlic until soft. Do not let it burn. Add the ground beef to a pan with 1/8 tsp of salt, dried onion, seasoning salt, and oregano.
- Boil the Jumbo Shells using the instructions on the box. You should get about 25-30 in a box.
- Preheat the oven to 350F
- In a large bowl, combine the ricotta cheese, parmesan cheese, egg, remaining 1/8 tsp of salt, half of your shredded mozzarella. Mix well, and then add your ground beef.
- Once the pasta is done boiling, drain the shells.
- Lay out a 9x13 casserole dish and spread half of your crushed tomatoes on the bottom of the dish. Using a small spoon, carefully fill each pasta shell with the ricotta and meat filling. Once each shell is full, add it to the casserole dish and repeat.
- Top with remaining sauce and the rest of the shredded mozzarella cheese.
- Cover loosely with foil and bake for 28-30 minutes. Then, remove the foil and bake until the cheese is starting to brown and get bubbly.
- Remove the dish from the oven and top with parsley