Ricotta and Beef Stuffed Shells
NO DEFROSTING NEEDED!
INGREDIENTS | SERVES 6
- 1 pound ground beef
- 1 small onion, chopped
- 1 clove garlic, minced
- 3 slices white bread
- 1 cup mozzarella cheese
- ½ cup ricotta cheese
- 1 egg
- ½ cup milk
- 1 teaspoon Italian seasoning
- 1 (12-ounce) box jumbo pasta shells, uncooked
- 2 (24-ounce) jars spaghetti sauce (to be used on reheating day)
- 1 cup mozzarella cheese (to be used on reheating day)
In a skillet, brown ground beef and onion for 7–10 minutes or until meat is thoroughly cooked. Add garlic and cook 1 more minute. Drain if needed.
Put ground beef mixture in large mixing bowl. Add bread (torn into small pieces), mozzarella cheese, ricotta, egg, milk, and Italian seasoning to the mixing bowl. Mix well.
Carefully stuff each shell with meat mixture. Flash freeze shells and transfer to freezer bag.
Put frozen shells in a 9″ × 12″ baking dish.
Pour up to 2 jars of sauce over the top of shells, depending on your taste. Spread 1 cup mozzarella cheese over shells.
Cover with aluminum foil. Bake at 375°F for 1 hour 45 minutes–2 hours until shells are tender.
Calories: 911 | Fat: 31g | Protein: 46g | Sodium: 1300mg | Carbohydrates: 114g | Fiber: 13g
Stuffed Shells Two Ways
An alternative preparation of this dish is to prepare and freeze it as an entire casserole rather than flash freezing the shells and assembling the casserole on serving day.