Stuffed Shells With Creamy Tomato Parmesan Sauce

Name: Stuffed Shells With Creamy Tomato Parmesan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 splash cooking spray; 6 cups water, for boiling; 16 ounces jumbo pasta shells; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 onion, diced; 1 1/2 pounds ground beef; 1 dash salt; 1 dash cracked pepper; 1 tablespoon dried thyme; 2 cups ricotta, whipped with a fork; 2 eggs, beaten; 2 tablespoons unsalted butter; 1/4 cup flour; 2 cups milk; 1/4 teaspoon ground nutmeg; 1 dash salt; 1 dash cracked pepper; 1/2 cup parmesan, freshly grated; 1/2 cup marinara; 1 cup mozzarella, shredded; 1/4 cup fresh parsley, finely chopped

Servings: persons

1 splash cooking spray
6 cups water, for boiling
16 ounces jumbo pasta shells
2 tablespoons olive oil
3 cloves garlic, minced
1 onion, diced
1 1/2 pounds ground beef
1 dash salt
1 dash cracked pepper
1 tablespoon dried thyme
2 cups ricotta, whipped with a fork
2 eggs, beaten
2 tablespoons unsalted butter
1/4 cup flour
2 cups milk
1/4 teaspoon ground nutmeg
1 dash salt
1 dash cracked pepper
1/2 cup parmesan, freshly grated
1/2 cup marinara
1 cup mozzarella, shredded
1/4 cup fresh parsley, finely chopped

1
Preheat oven to 350 degrees F.
2
In a large pot bring enough water to a boil to cook shells until al dente, about 7 minutes.
3
Drain without rinsing and set aside to cool.
4
In a large skillet heat oil over medium and add garlic and onion.
5
Cook just until tender, 3 to 5 minutes being careful not to burn garlic.
6
To same skillet add ground beef and cook until no longer pink, about 8 to 10 minutes, season with thyme and salt and pepper to taste.
7
Drain and place in large bowl and set aside.
8
In a small bowl combine ricotta and eggs and whip with fork to mix thoroughly. Set aside.
9
In a medium sauce pan heat butter over medium and add flour.
10
Whisk and cook about 1 to 2 minutes.
11
Slowly pour in milk whisking constantly to prevent lumps from forming.
12
Bring to a boil, reduce heat to low and let simmer until slightly thickened, about 3 minutes.
13
Season sauce with nutmeg, salt and pepper and stir in both parmesan and marinara.
14
Combine ground beef and ricotta mixture and begin stuffing into shells.
15
Place stuffed shells into a greased 9 x 13 baking dish and pour sauce over the top evenly.
16
Sprinkle with mozzarella and bake 35 to 40 minutes, until golden and bubbly.
17
Let rest 5 minutes before serving and garnish with fresh parsley.

4705

kcal

Calories

442

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 splash cooking spray, 6 cups water, for boiling, 16 ounces jumbo pasta shells, 2 tablespoons olive oil, and more.

Yes, Stuffed Shells With Creamy Tomato Parmesan Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!