Cheesy Stuffed Shells

I tried stuffed shells for the first time a couple months ago and immediately fell in love with the entire concept of stuffed pastas. I still can’t believe I had never had them before! I’ve been spending a lot of time experimenting with different fillings, and I think this one is a winner. The hubby definitely thinks so anyway I love making stuffed shells in advance and freezing because it makes for a really easy weeknight meal. Instead of putting them into a baking pan, line them up on wax paper lined cookie sheets and put in the freezer (its best to freeze individually as opposed to throwing them all into a bag right away so they don’t stick). When you’re ready to eat them, put them straight from the freezer into a baking pan, top with marinara and bake for about 45 minutes. Delicious and easy!

Cheesy Stuffed Shells

16 oz package pasta shells
1.5 lb ground beef (or turkey)
8 oz cream cheese
1.5 cup ricotta cheese
3 cloves garlic, minced
1/3 cup finely chopped onions
3 tsp parsley
1/2 tsp basil
1/2 tsp ground white pepper
2 cup marinara sauce
1/2 – 1 cup mozzarella cheese, as desired

Bring a large pot of lightly salted water to a boil. Place shell pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Preheat oven to 375 degrees. Lightly grease a medium baking dish.

Place the beef in a skillet over medium heat. Cook until beef is evenly brown and crumbly. Drain grease from skillet. Add garlic, onions & herbs. Saute 5 mintues over medium heat. Remove from heat and add in cream cheese, ricotta, and 1/2 cup of marinara.

Stuff the cooked pasta shells with the beef mixture, and arrange in the prepared baking dish. Cover evenly with the marinara sauce. Top with mozzarella cheese. Bake 15-25 minutes in preheated oven, or until bubbly.