Cozy Stuffed Pasta Shells

the dinner I can't stop thinking about

One of my most highly requested recipes. ❤️ Stuffed pasta shells filled with creamy ricotta, layered with warm tomato sauce, and covered in bubbly, melted cheese… sign me up. My mom used to make these for our family growing up, and they’re still just as cozy and delicious now.

---

Ingredients:

For the meat sauce:

• 1 tbsp olive oil

• 1 small yellow onion, diced

• 4 cloves garlic, minced

• 1 lb lean ground beef (I suggest 90/10)

• Salt & pepper

• 2 tbsp tomato paste

• 1/2 cup beef broth

• 1 (28 oz) can crushed tomatoes

• 1 tbsp Italian seasoning

• 1/4 tsp red pepper flakes

• 1/4 cup fresh basil, chopped

• 1/4 cup grated Parmesan cheese

For the ricotta filling:

• 5 oz fresh spinach, finely chopped (about 1 1/2-2 cups)

• 3 tbsp Italian flat-leaf parsley, finely chopped

• 2 cups ricotta cheese

• 1 cup Parmesan cheese

• 2 eggs

For the pasta:

• Jumbo pasta shells (about 33-35 shells depending on how big they are)

• 2 cups shredded mozzarella cheese

• Chopped basil for serving (optional)

---

Instructions

1. Heat 1 tbsp of olive oil in a medium saucepan. Once hot, add the onion and cook until softened, about 4-5 minutes. Add the garlic to the pan and cook for another minute, until fragrant.

2. Add the ground beef to the pan, breaking it up with a spatula. Season with salt and pepper and cook until browned. Once the beef is browned, stir in the tomato paste and cook for about 1 minute.

3. Add the beef broth, crushed tomatoes, Italian seasoning, red pepper flakes,1 tsp salt, and 1/2 tsp pepper to the pan and stir to combine. Bring to a boil, then lower the heat and simmer for 10 minutes.

4. After 10 minutes, stir in the basil and Parmesan cheese. Simmer for another 8-10 minutes until thickened. Adjust seasoning to taste and keep on low heat to stay warm while you prepare the rest.

5. Preheat the oven to 350°F.

6. Boil your pasta shells about 2 minutes less than the package instructions (so they hold their shape when you stuff them). Drain them and set aside, drizzling with a little olive oil if needed to prevent sticking.

7. While your pasta cooks, prepare the ricotta filling. In a large bowl, combine the chopped spinach, parsley, ricotta, parmesan cheese, 2 eggs, 1/2 tsp salt, and 1/2 tsp pepper. Once combined, transfer the mixture to a piping bag or a gallon Ziploc bag. (If using a Ziploc bag, cut one of the corners when you are ready to start stuffing your shells).

8. Spread a layer of the meat sauce in a 9x13-inch casserole dish. Stuff each shell with the ricotta mixture and arrange in the dish in a single layer. Once all the shells are in the dish, top with the remaining meat sauce. If you have any leftover ricotta filling, you can dollop it on top as well. Sprinkle evenly with the mozzarella cheese.

9. Bake for 30-35 minutes. Finish under the broiler for a few minutes until the cheese is brown and bubbly.

10. Sprinkle with chopped basil and serve with focaccia bread or side of choice.

Enjoy!

---

xx,

Olivia

---