Who loves Italian food? Stuffed Shells with Ricotta cheese and Meat Sauce is a dish my Mom would make occasionally. Up until I was 15 years old, Mom stayed at home so my Dad, sister and I had delicious home cooked meals. When she decided to go back to work after so many years, I took over much of the cooking. So I adapted this recipe for Stuffed Shells with Ricotta Cheese and Meat Sauce from her. Featuring jumbo past shells stuffed with a creamy ricotta cheese mixture topped with marinara sauce and bubbly, mozzarella cheese, who can resist? I’m a sucker for any cheesy dish. Serve with garlic bread topped with my Parmesan Onion Butter. You’ve got a meal fit for family night dinner. Give Stuffed Shells with Ricotta Cheese and Meat Sauce a try. You’ll love this recipe.
Stuffed Shells with Ricotta and Meat Sauce
¾ box (28 to 30) Jumbo Pasta Shells (Barilla)
1 – 24 oz. jar Marinara sauce
1 lb. ground beef or Italian sausage
2 – 16 oz. containers Ricotta cheese
½ cup Parmesan cheese
½ cup milk
4 T. fresh parsley, chopped or 2 T. dried parsley
Salt and pepper to taste
1 cup shredded mozzarella cheese
Preheat oven to 400 degrees. In a large pot, cook Pasta shells according to package directions, depending on brand used. Drain; place on baking sheet, set aside.
Using a 12 inch skillet, brown ground beef or Italian sausage until no pink remains. Once meat is browned, add marinara sauce. Cook for about 10 minutes; set aside.
In a large mixing bowl, combine Ricotta cheese, eggs, Parmesan cheese, milk, parsley, ½ t. salt and ½ t. pepper.
Grease a 13×9 baking dish, add half meat sauce; fill shells with Ricotta mixture setting shells on top of sauce. Make sure shells are placed cheese side up.
Cover shells with remaining sauce. Sprinkle mozzarella over meat sauce; Cover baking dish with foil. Bake at 400 degrees for 30 minutes. Uncover and bake an additional 5 to 10 minutes or until mozzarella cheese is bubbly and browning.
Serve with green salad and garlic bread.