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A Dish for Company – Stuffed Shells

November 13, 2011

It’s been said that you eat with your eyes first, so it’s incredibly important to me for a dish I’m serving to friends to not only taste delicious, but look impressive as well. One of my go-to meals for visitors is Stuffed Shells.

Stuffed Shells

15 oz ricotta cheese

3 cups shredded mozzarella – divided

2 eggs – beaten

1lb ground beef – browned, drained, and cooled

1 tsp garlic powder

1 tsp onion powder (You may also use fresh onion and cook it with the ground beef.)

1/4 cup chopped parsley (or 2 tbsp dried)

2 jars of your favorite marinara sauce (I use Bertolli Olive Oil & Garlic)

1/2 parmesan cheese – grated

1lb jumbo pasta shells

Boil pasta according to package directions, then drain and cool on a baking sheet coated with olive oil. These guys like to stick together, so make sure to separate them before they cool. Spoon about half of one jar of sauce onto the bottom of a 9x13x2 inch casserole dish. Meanwhile, combine ricotta, 2 cups of mozzarella, eggs, ground beef, garlic, onion, and parsley in a medium-sized bowl and mix well. Transfer cheese mixture to a zip-top bag and snip one corner off. Pipe the mixture into the shells and arrange in the casserole dish. Cover with as much sauce as you like, then top with remaining mozzarella and parmesan cheese. Bake at 350 degrees for approximately 45-50 minutes.


  • There are some people out there who *gasp* don’t like ricotta. A good substituteĀ  in this case would be fresh mozzarella cheese.

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  1. sounds delish! Pretty close to the recipe I use for manticotti. Have company (Italian) coming this next weekend and might very well prepare this ahead of time and put in fridge till time to cook. Think that would be okay?

  2. Of course. Might take a bit longer to bake. It freezes beautifully too, just thaw it before baking.

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