Description
This classic Italian-American recipe for Stuffed Shells features large pasta shells filled with a flavorful ricotta and spinach mixture, then baked with a rich homemade meat sauce and topped with melted mozzarella and parmesan cheeses. The comforting baked dish is perfect for family dinners and feeding a crowd, combining tender pasta, creamy cheese filling, and savory beef tomato sauce.
Ingredients
Meat Sauce
- 2 tablespoon extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 large carrot, grated
- 3 cloves garlic, minced
- 500 g beef mince (ground beef) (17 ½ oz)
- 2 cups tomato passata (tomato purée) (500 ml)
- 1 cup beef stock (beef broth) (250 ml)
- ½ cup whole milk (125 ml)
- 1 tablespoon dried mixed herbs
- 1 tablespoon balsamic vinegar
- ½ teaspoon sugar
- ½ teaspoon freshly ground black pepper
- ½ teaspoon salt
Cheese Filling
- 375 g ricotta cheese (1 ¾ cups / 13 oz)
- 150 g fresh baby spinach (5 ½ oz)
- 2 cups shredded fresh mozzarella cheese, lightly packed (300 g / 10 ½ oz) - divided
- 1 cup finely shredded parmesan cheese, lightly packed (95 g / 3 ½ oz) - divided
Pasta
- 28-30 giant pasta shells
Instructions
- Prepare the Meat Sauce: Finely chop the onion and grate the carrot, or pulse both in a food processor until finely chopped. Heat the olive oil in a large frying pan or dutch oven over medium-high heat. Add the onion, carrot, and garlic, sautéing for 3-4 minutes until softened.
- Cook the Beef: Add the ground beef to the pan and cook, stirring and breaking up the meat until there's no pink remaining, about 5-7 minutes.
- Add Sauce Ingredients: Pour in the tomato passata, then add the beef stock by swirling and rinsing the empty passata jar and adding that liquid. Stir in the milk, dried mixed herbs, balsamic vinegar, sugar, black pepper, and salt.
- Simmer the Sauce: Stir well and bring to a low simmer. Cover the pan and cook on very low heat, allowing a few bubbles to appear occasionally, for about 40 minutes until the sauce thickens and the meat is tender.
- Cook the Pasta Shells: While the sauce simmers, boil a large pot of salted water. Add the giant pasta shells and cook for exactly 8 minutes to keep them undercooked so they won’t fall apart during baking. Drain and rinse lightly with cold water, then set aside.
- Prepare the Cheese Filling: Place the fresh baby spinach in a microwave-safe bowl and microwave for 1 minute to wilt. Drain any excess liquid and roughly chop the spinach. In the same bowl, combine the chopped spinach with ricotta cheese, half of the shredded mozzarella, and three-quarters of the parmesan cheese. Mix thoroughly to combine.
- Preheat the Oven: Heat the oven to 180°C (160°C fan forced) or 350°F.
- Assemble the Dish: Spread a few ladles of the meat sauce evenly over the base of a 9x13 inch casserole dish. Fill each pasta shell with the ricotta and spinach mixture and arrange them open side up in the dish. Spoon any leftover ricotta filling between shells.
- Add Remaining Sauce and Cheese: Pour the remaining meat sauce over and around the shells, ensuring it seeps into all gaps. Sprinkle with the remaining mozzarella and parmesan cheese.
- Bake: Bake uncovered for about 30 minutes if baking immediately, or up to 40 minutes if the dish has been refrigerated, until bubbling, hot throughout, and the cheese on top is golden. If the cheese browns too quickly, cover loosely with foil for the remainder of baking.
- Serve: Remove from oven and let rest for a few minutes before serving. Enjoy your hearty, cheesy stuffed shells!
- Optional Make-Ahead: The assembled dish can be covered and refrigerated for 2-3 days before baking. Remove from fridge 45 minutes before baking to allow an even cook.
- Share Your Experience: Please leave a comment and a rating to let others know how you enjoyed this recipe.
Notes
- The tomato passata is a smooth tomato purée that forms the base of the sauce.
- Balsamic vinegar adds subtle depth and sweetness to the meat sauce.
- Cooking the shells slightly underdone helps them hold together well during baking, preventing mushy textures.
- Microwaving the spinach quickly wilts it and removes excess moisture, ensuring the ricotta filling isn't watery.
- Leftover ricotta filling can be dotted around shells to add flavor pockets.
- If top cheese browns too fast during baking, covering with foil will prevent burning.
- The meat sauce can be made in advance and refrigerated or frozen for quick assembly later.
