I usually make these with a meat, cheese, and spinach filling but last night, I stuffed them with a cheese and herb filling instead. As to not disappoint my carnivorous husband, he still got his meat sauce.
I actually liked it better. It was more delicate in flavor and texture and the meat wasn’t the main star.
Dice up some garlic and onions then brown some meat (I used turkey but any ground meat would work, even sausage). Speaking of sausage (which would be delicious), if not using sausage, don’t forget to season the meat with s&p.
Cook pasta shells to “al dente.” Overcooked shells are no bueno.
In my humble opinion, here’s the key to any savory meat dish. Add about 1/2 cup of red wine. It deepens the flavor. Cook down a few mins. until the wine evaporates.
Add your favorite jar of tomato sauce or make your own from crushed and diced tomatoes.
In another bowl, add ricotta, an egg, grated parmesan and romano cheese, and s&p.
Mix well and add plenty of basil. You could add fresh parsley here too but I prefer basil.
I actually used basil and some fresh baby spinach leaves.
Coat the bottom of a baking dish with some of the meat sauce.
Stuff the shells with the cheese mixture and lay them open side down. Do not over stuff. Less is more.
She sells seashells…
Cover with more sauce, more parm, and shredded mozzarella (or fresh mozz slices).
Bake at 350 for 25 mins. or until good and gooey.
Serve with crusty ciabatta or french bread… or Garlic Parmesan Knots! Why not?!
I don’t have a recipe for this dish. Hopefully, the pictures and the step by step will be enough.
Although this dish is a process, it’s an easy one and something that can be made ahead of time and even frozen.
Kids always enjoy eating food that’s shaped like something fun.
This would also be a wonderful meal to take and bless someone with. Enjoy & Share!
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