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Mediterranean-style stuffed pasta shells filled with spiced meat, creamy ricotta, and baked in a rich tomato sauce. A comforting and flavorful dish perfect for family dinners or entertaining!
Type of Cuisine:
Mediterranean
Prep Time: 20 minutes.
Cook Time: 40 minutes
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 20-22 large pasta shells | |
| 1 tablespoon salt |
For the Meat Filling:
| 1 tablespoon olive oil | |
| 1 lb ground beef or lamb (or a mix of both) | |
| 1 small onion, finely chopped | |
| 3 cloves garlic, minced | |
| 1 teaspoon ground cumin | |
| 1 teaspoon sweet paprika | |
| 1/2 teaspoon ground cinnamon | |
| 1 teaspoon dried oregano | |
| Salt and black pepper, to taste |
For the Cheese Mixture:
| 1 cup ricotta cheese | |
| 1/2 cup feta cheese, crumbled | |
| 1 large egg, beaten | |
| 2 tablespoons fresh parsley, chopped | |
| 1 tablespoon pine nuts (optional, toasted) |
For the Tomato Sauce:
| 2 tablespoons olive oil | |
| 4 cloves garlic, thinly sliced | |
| 3 cups crushed tomatoes (canned or fresh) | |
| 1 teaspoon dried basil or oregano | |
| 1 teaspoon sugar (optional, to balance acidity) | |
| Salt and black pepper, to taste |
For Garnish:
| 1/4 cup grated Parmesan cheese | |
| Fresh parsley or basil, chopped (for serving) |
Preparation
1
Cook the Pasta Shells:
Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente, following package instructions. Drain and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente, following package instructions. Drain and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
2
Prepare the Meat Filling
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another minute. Add the ground beef or lamb, breaking it apart with a spoon, and cook until browned. Stir in cumin, paprika, cinnamon, oregano, salt, and pepper. Cook for 2–3 more minutes to toast the spices. Remove from the heat and let the mixture cool slightly.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another minute. Add the ground beef or lamb, breaking it apart with a spoon, and cook until browned. Stir in cumin, paprika, cinnamon, oregano, salt, and pepper. Cook for 2–3 more minutes to toast the spices. Remove from the heat and let the mixture cool slightly.
3
Make the Cheese Mixture
In a medium bowl, mix the ricotta, crumbled feta, beaten egg, chopped parsley, and pine nuts (if using). Add the cooled meat mixture to the bowl and stir everything together until well combined.
In a medium bowl, mix the ricotta, crumbled feta, beaten egg, chopped parsley, and pine nuts (if using). Add the cooled meat mixture to the bowl and stir everything together until well combined.
4
Make the Tomato Sauce:
In a saucepan, heat 2 tablespoons olive oil over medium heat. Add the sliced garlic and sauté for about 30 seconds until fragrant. Stir in the crushed tomatoes, dried basil or oregano, sugar (if using), salt, and pepper. Simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens slightly.
In a saucepan, heat 2 tablespoons olive oil over medium heat. Add the sliced garlic and sauté for about 30 seconds until fragrant. Stir in the crushed tomatoes, dried basil or oregano, sugar (if using), salt, and pepper. Simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens slightly.
5
Stuff the Shells
Preheat your oven to 375°F (190°C). Spread a thin layer of the tomato sauce over the bottom of a large baking dish. Fill each cooked pasta shell with the meat and cheese filling and arrange them in the baking dish, seam-side up.
Preheat your oven to 375°F (190°C). Spread a thin layer of the tomato sauce over the bottom of a large baking dish. Fill each cooked pasta shell with the meat and cheese filling and arrange them in the baking dish, seam-side up.
6
Bake:
Spoon the remaining tomato sauce evenly over the stuffed shells. Sprinkle with grated Parmesan cheese. Cover the dish with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
Spoon the remaining tomato sauce evenly over the stuffed shells. Sprinkle with grated Parmesan cheese. Cover the dish with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
7
Serve
Let the dish rest for a few minutes. Garnish with fresh parsley or basil before serving. Pair with warm bread or a light green salad for a complete meal.
Let the dish rest for a few minutes. Garnish with fresh parsley or basil before serving. Pair with warm bread or a light green salad for a complete meal.