Stuffed Shells Napoletana Recipe
Large shells filled with ricotta cheese & baked in a delicious meat sauce, topped with mozzarella
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Ingredients
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Pasta Shells
Cheese Filling
Meat Sauce
Topping
Method
Preparation
- 1
Cook the Pasta Shells
In a large pot of salted boiling water, cook the large pasta shells according to the package instructions until al dente. Drain and set aside to cool.
- 2
Make the Cheese Filling
In a mixing bowl, combine ricotta cheese, grated Parmesan cheese, egg, chopped parsley, salt, and black pepper. Mix until well combined.
- 3
Prepare the Meat Sauce
In a large skillet over medium heat, add ground beef or Italian sausage. Cook until browned, breaking it up with a spoon. Drain excess fat, then add chopped onion and minced garlic. Sauté until onions are translucent.
- 4
Add Tomato Ingredients
Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Simmer for 15-20 minutes to allow flavors to meld.
Assembly
- 5
Fill the Shells
Preheat the oven to 375°F (190°C). Take each cooked pasta shell and fill it generously with the ricotta cheese mixture. Place filled shells open side up in a baking dish.
- 6
Add Meat Sauce
Pour the prepared meat sauce evenly over the filled shells, ensuring they are well covered.
- 7
Top with Mozzarella
Sprinkle shredded mozzarella cheese over the top of the meat sauce.
Baking
- 8
Bake the Dish
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- 9
Garnish and Serve
Remove from oven and let it rest for 5 minutes. Garnish with fresh basil before serving.
