One night while at my parents' for dinner my dad prepared a stuffed shell dish that was just delicious. It then dawned on me that I rarely experimented with creating this type of meal and thought I should give it a go! This recipe is one of the many I dreamt up...very simple but that's often is best! —JennT1981
water, for boiling
jumbo pasta shells
cloves garlic, minced
1 1/2 pounds
ricotta, whipped with a fork
parmesan, freshly grated
fresh parsley, finely chopped
In This Recipe
Preheat oven to 350 degrees F.
In a large pot bring enough water to a boil to cook shells until al dente, about 7 minutes.
Drain without rinsing and set aside to cool.
In a large skillet heat oil over medium and add garlic and onion.
Cook just until tender, 3 to 5 minutes being careful not to burn garlic.
To same skillet add ground beef and cook until no longer pink, about 8 to 10 minutes, season with thyme and salt and pepper to taste.
Drain and place in large bowl and set aside.
In a small bowl combine ricotta and eggs and whip with fork to mix thoroughly. Set aside.
In a medium sauce pan heat butter over medium and add flour.
Whisk and cook about 1 to 2 minutes.
Slowly pour in milk whisking constantly to prevent lumps from forming.
Bring to a boil, reduce heat to low and let simmer until slightly thickened, about 3 minutes.
Season sauce with nutmeg, salt and pepper and stir in both parmesan and marinara.
Combine ground beef and ricotta mixture and begin stuffing into shells.
Place stuffed shells into a greased 9 x 13 baking dish and pour sauce over the top evenly.
Sprinkle with mozzarella and bake 35 to 40 minutes, until golden and bubbly.
Let rest 5 minutes before serving and garnish with fresh parsley.