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Ciao, amici! Today, I’m sharing my delicious Italian Baked Stuffed Shells, filled with love and all the best flavors! Perfect for a cozy dinner or a special gathering, these shells are a true taste of Italy
Check out the recipe below!
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Italian Baked Stuffed Shells Recipe
Prep time: 15 min.
Cooking time: 30 minutes
Serves 4-6
Ingredients:
20 Jumbo pasta shells
2 tblsp. EVOO
1 small onion (chopped)
3 cloves garlic (sliced)
1/2 lb ground beef
1/2 lb ground sausage
24 oz homemade meat sauce
15 oz ricotta cheese
3 cups shredded mozzarella
1 cup grated pecorino romano cheese
1 egg
1/2 cup hand chopped basil
4 tsp.salt
2 tsp. pepper
4 tblsp fresh parsley
1 can tomato paste
(2) 28 oz cans of crushed san marzano tomatoes
Instructions:
Boil the pasta shells al dente in 2 tsp. salted water.
drain and set aside, coat with a small amount of EVOO to make them not stick together.
Meat Sauce Recipe:
Saute garlic, onion, in evo in a large skillet pan for 3-5 min on low heat. Add the ground beef and the ground sausage meat & 2 tblsp. fresh parsley, 1 tsp. salt & 1 tsp. pepper, stir and saute for 5 minutes until brown. Add the tomato paste and stir into the meat mixture. Add the (2) 28 oz. cans of crushed tomatoes. Stir well and add in the fresh hand chopped basil, Mix well and cook for one hour on a slow simmer, partially covered pot, to make your meat sauce.
Filling for stuffed shells:
In a large mixing bowl, add ricotta, one egg, 1/2 cup grated cheese, 2 tblsp. fresh parsley, 1 tsp. salt, 1 tsp. pepper, 1 cup shredded mozzarella, mix gently together. In a large baking dish, place meat sauce in the bottom of dish. Begin filling each shell and placing in the baking dish, place the meat sauce over each shell, sprinkle with remaining 1/2 cup of grated cheese and sprinkle the 2 cups of shredded mozzarella over the tops of each shell. Cover the baking dish with tin foil and bake for 25 minutes. Remove the foil and bake for additional 5 minutes to make sure all the mozzarella has melted. Serve hot.
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