I tried stuffed shells for the first time a couple months ago and immediately fell in love with the entire concept of stuffed pastas. I still can’t believe I had never had them before! I’ve been spending a lot of time experimenting with different fillings, and I think this one is a winner. The hubby definitely thinks so anyway 
I love making stuffed shells in advance and freezing because it makes for a really easy weeknight meal. Instead of putting them into a baking pan, line them up on wax paper lined cookie sheets and put in the freezer (its best to freeze individually as opposed to throwing them all into a bag right away so they don’t stick). When you’re ready to eat them, put them straight from the freezer into a baking pan. Top with marinara and bake for about 45 minutes. Delicious and easy!
Cheesy Stuffed Shells
Ingredients:
- 16 oz package pasta shells
- 1 lb ground beef
- 8 oz cream cheese
- 1 cup ricotta cheese
- 3 cloves garlic, minced
- 1/3 cup finely chopped onions
- 3 tsp parsley
- 1/2 tsp basil
- 1/2 tsp ground white pepper
- 2 cup marinara sauce
- 1/2 – 1 cup mozzarella cheese, as desired
Directions:
- Bring a large pot of lightly salted water to a boil. Place shell pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Preheat oven to 375 degrees. Lightly grease a medium baking dish.
- Place the beef in a skillet over medium heat. Cook until beef is evenly brown and crumbly. Drain grease from skillet. Add garlic, onions & herbs. Saute 5 mintues over medium heat.
- Remove from heat and add in cream cheese, ricotta, and 1/2 cup of marinara.
- Stuff the cooked pasta shells with the beef mixture, and arrange in the prepared baking dish. Cover evenly with the marinara sauce. Top with mozzarella cheese.
- Bake 15-25 minutes in the preheated oven, or until bubbly. Sprinkle with Romano cheese just before serving.
