The Best Ever Stuffed Shells
Ingredients
- 16 ounces, weight Jumbo Pasta Shells ⓘ
- 1 cup Parmesan Cheese ⓘ
- 2 Tablespoons Olive Oil
- 1/2 whole Medium Onion ⓘ
- 3 cloves Minced Garlic ⓘ
- 1 cup Red Wine ⓘ
- 16 ounces, weight (1 Can) Crushed Tomatoes ⓘ
- 8 ounces, weight Can Of Diced Tomatoes
- 1 Tablespoon Chopped Bay Leaves ⓘ
- 1 Tablespoon Italian Seasoning
- 1 Tablespoon Oregano ⓘ
- 1 Tablespoon Garlic Salt ⓘ
- 1 Tablespoon Sugar ⓘ
- 2 Tablespoons Chopped Basil (dried Is Fine To) ⓘ
- 2 Tablespoons Olive Oil ⓘ
- 1/2 whole Medium Onion ⓘ
- 3 cloves Minced Garlic ⓘ
- 1 pound Ground Beef ⓘ
- 2 cups Ricotta Cheese ⓘ
- 8 ounces, weight Frozen Spinach, Thawed And Drained ⓘ
- 1 cup Parmesan Cheese ⓘ
- 2 whole Beaten Eggs ⓘ
Instructions
- First lets get the spaghetti sauce going.
- Heat up about two tablespoons of olive oil in a skillet on medium heat and add half of a minced onion.
- Cook until translucent and add about 3 cloves of your minced garlic and cook for about a minute more.
- Next add your wine and let cook until about half of the moisture is evaporated.
- To this add your crushed tomatoes and your diced tomatoes.
- Add the bay leaves, Italian seasoning, oregano, garlic salt, sugar, and chopped basil to the sauce.
- Stir, cover and put on the back burner to let simmer while you prepare the rest of your meal.
- Next in another skillet cook the other half of the minced onion and 3 cloves of garlic and then add the ground beef and cook until the beef is cooked thoroughly.
- Salt and pepper to taste.
- Once your meat mixture is cooked through, turn down heat to low and add your ricotta cheese, spinach and one cup of the parmesan cheese.
- Mix well and set to the side to cool before adding the beaten eggs.
- At this point you can go ahead and preheat your oven to 350 degrees.
- Meanwhile, in a large pot, parboil the pasta shells for half the time listed on the box .
- .
- .
- just get them al dente.
- Dont forget to generously salt your water before adding the shells.
- Once finished, drain and rinse the shells with cool water to stop the cooking process.
- For the white sauce, start by melting your butter in a sauce pan.
- To this add your flour and chicken bouillon granules and stir on medium heat.
- Slowly whisk in your cream and continuously whisk until thickened.
- Take off heat and add the parsley.
- To assemble, start off by layering half of your spaghetti sauce onto the bottom of your casserole dish.
- Next stuff your shells with your cheese mixture and place them on top of the spaghetti sauce.
- With a ladle take your white sauce and evenly pour over your shells.
- After this take the remaining spaghetti sauce and gently distribute over the top of the white sauce- try not to mix the two together.
- Cover and bake for about 30-40 minutes, then remove foil and top with remaining parmesan cheese and cook until the cheese is melted.
- Take out and enjoy!
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Nutrition & Diet Analysis (per serving)
1405
kcal
70% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).