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CHEESY STUFFED SHELLS

If you’re in search of an easy and satisfying meal to prepare for your loved ones, allow me to introduce you to a culinary masterpiece - my mouth-watering cheesy stuffed shells pasta recipe! This culinary gem is crafted using the finest quality BioItalia pasta, ensuring a premium taste experience that will tantalize your taste buds and leave you craving for more. The combination of perfectly cooked pasta shells generously filled with a rich and creamy cheesy mixture is a true symphony of flavors that promises to delight even the most discerning palates.


Whether you are hosting a family gathering or a cozy dinner with friends, this delectable pasta dish is guaranteed to be a showstopper, earning you accolades for your culinary prowess.


Embrace the joy of cooking and treat yourself and your loved ones to a memorable dining experience with this irresistible cheesy stuffed shells recipe!

Course: Dinner
Servings: 12
Prep time: 20 mins
Cooking Time: 40 mins
Cuisine: Italian

INGREDIENTS


20 Bioitalia large pasta shells, cooked to package instructions or until al dente


1/2 medium onion, chopped

3 garlic cloves, minced

1 tsp salt

1/4 tsp dried oregano

1 tsp parsley, finely chopped plus more for topping

1 package lean ground pork

1 bottle Bioitalia Crushed Tomatoes

1 cup chicken stock


Or use Bioitalia ready-made sauces


15 oz ricotta cheese

1 large egg

1/3 cup parmesan cheese

3 cups shredded mozzarella cheese, divided

1/4 cup parsley, plus more to garnish


TO MAKE

  1. Pasta: Cook shells in salted water according to package instructions (stirring several times to keep the pasta from sticking to the pot), then drain and fill pot with cold water to stop the cooking process and keep shells from sticking to each other.

  2. Sauce: In a large saucepan, saute onion and garlic over medium-high heat until soft.

  3. Add ground pork and cook until no longer pink.

  4. Pour in your crushed tomatoes, stock and seasonings. Bring to a boil, then lower heat to a simmer. Continue to cook until slightly thickened, about 10-20 minutes.

  5. Once done, pour the sauce into the bottom of a 9×13 casserole dish.

  6. Cheese Filling: In a large bowl, add 15 oz ricotta cheese, 2 cups mozzarella, 1/3 cup parmesan, 1 egg, 1/4 cup parsley, 1/2 tsp salt and 1/4 tsp black pepper. Stir until well combined.

  7. To Assemble: Preheat oven to 375˚F.

  8. Using about 1/2 ice cream scoop or a piping bag, pipe filling into shells - do not overfill.

  9. Place them in the casserole dish over the marinara sauce in a single layer. Sprinkle the remaining 1 cup mozzarella cheese over the top.

  10. Cover with foil and bake for 30 minutes. The sauce should be bubbling at the edges. Remove foil and broil for 2-4 minutes to lightly brown the cheese. Remove from the oven and garnish with parsley to serve.


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