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Stuffed pasta


This is one of those old-school recipes you seldom see anymore but you should

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Rate this recipe 4.6/5 (7 Votes)


  • 12 ounce dried jumbo pasta shells
  • 3 tablespoons extra virgin olive oil
  • 1 1/2 pounds lean ground beef
  • 2 garlic cloves peeled and crushed
  • 2- 20 ounce cans peeled San Marzano tomatoes or whole tomatoes
  • 1-15 ounce carton whole milk ricotta cheese
  • 1 1/3 cups grated Or finally shredded Parmesan reggianocheese


Preparation time 50mins
Cooking time 80mins


Step 1

Preheat oven to 350°F lightly oil a 15 x 10 x 1" baking sheet and a 3 quart oval or rectangle baking dish
Bring a large pot of water with 1 tablespoon salt to boiling add shells and cook just until slightly tender about 45 minutes. Drain pasta and spread any single layer on baking sheet so they don't stick together
In a large skillet heat 1 tablespoon of the olive oil over medium heat add beef and one clove of garlic season with salt-and-pepper cook and stir 6 to 8 minutes until no pink remains transfer to bowl and set aside
For tomato sauce in a second skillet over low heat combine remaining olive oil remaining garlic and undrained tomatoes season with salt-and-pepper bring to a simmer and cook 15 to 20 minutes until thickened somewhat, breaking up tomatoes with the back of a spoon
Stir 1 1/2 cups of the tomato mixture into ground beef Add ricotta and 2/3 cup of the parmigiano cheese, stir until combined
Spoon 1 1/2 cups tomato sauce into the Prepared baking dish. fill each pasta shell with about 1 tablespoon meat and cheese mixture arrange shells in prepared baking dish spoon remaining tomato sauce over shells and sprinkle remaining 2/3 cup cheese
Bake about 30 minutes until filling is heated through and top is golden brown

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