STUFFED SHELLS Jan 22 Written By Eleanor Debel https://www.youtube.com/shorts/wcz6U-WlIeQPrintSTUFFED SHELLS Yield 6Prep time30 MinCook time20 MinTotal time50 Min Ingredients 1 lb jumbo shell pasta, cooked al dente in salted water according to box instructions 1 Tbsp olive oil 1 large onion, diced 16 oz ground beef or ground sausage of choice 1 ½ cups (12oz) marinara/pasta sauce of choice 1 cup ricotta cheese ¼ cup shredded cheddar cheese ½ cup shredded mozzarella cheese 1 tsp red pepper flakes 1 egg 1 Tbsp finely chopped basil ½ tsp salt ¼ tsp cracked black pepper Topping: ½ cup shredded mozzarella cheese ¼ cup shredded three pepper colby jack (or cheese of choice) InstructionsPreheat your oven to 400 F. In a large saute pan or saucepan add 1 Tbsp of olive oil and the diced onion and set over medium high heat. Cook, stirring, until the onion is softened and beginning to brown, about 5 minutes. Add the ground meat to the pan and break it up with a wooden spoon or spatula. Cook, stirring occasionally and continuing to break up the meat, for 4-5 minutes until the meat is browned and evenly cooked. Add the pasta sauce to the pan and reduce the heat to medium low. Stir the sauce together and let sit warm while you stuff the shells. In a medium sized mixing bowl stir together the ricotta cheese, shredded cheddar, shredded mozzarella, red pepper flakes, egg and chopped basil. Season with salt and pepper and stir until you have a smooth filling and all the egg is mixed in. In a large high sided, oven safe saute pan, layer about ½ of the meat sauce on the bottom. Carefully spoon the cheese filling into the cavity of each shell. Place the stuffed shells in one even layer over the sauce, then pour the remaining sauce over the shells. Top the pasta with the additional shredded mozzarella and three pepper colby jack. Bake the pasta in the preheated oven for 15-20 minutes, until the cheese and sauce are bubbling and the top is nicely browned. Let sit for 5 minutes before serving, top with fresh chopped parsley and enjoy!Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance pastaeasymeat Eleanor Debel
STUFFED SHELLS Jan 22 Written By Eleanor Debel https://www.youtube.com/shorts/wcz6U-WlIeQPrintSTUFFED SHELLS Yield 6Prep time30 MinCook time20 MinTotal time50 Min Ingredients 1 lb jumbo shell pasta, cooked al dente in salted water according to box instructions 1 Tbsp olive oil 1 large onion, diced 16 oz ground beef or ground sausage of choice 1 ½ cups (12oz) marinara/pasta sauce of choice 1 cup ricotta cheese ¼ cup shredded cheddar cheese ½ cup shredded mozzarella cheese 1 tsp red pepper flakes 1 egg 1 Tbsp finely chopped basil ½ tsp salt ¼ tsp cracked black pepper Topping: ½ cup shredded mozzarella cheese ¼ cup shredded three pepper colby jack (or cheese of choice) InstructionsPreheat your oven to 400 F. In a large saute pan or saucepan add 1 Tbsp of olive oil and the diced onion and set over medium high heat. Cook, stirring, until the onion is softened and beginning to brown, about 5 minutes. Add the ground meat to the pan and break it up with a wooden spoon or spatula. Cook, stirring occasionally and continuing to break up the meat, for 4-5 minutes until the meat is browned and evenly cooked. Add the pasta sauce to the pan and reduce the heat to medium low. Stir the sauce together and let sit warm while you stuff the shells. In a medium sized mixing bowl stir together the ricotta cheese, shredded cheddar, shredded mozzarella, red pepper flakes, egg and chopped basil. Season with salt and pepper and stir until you have a smooth filling and all the egg is mixed in. In a large high sided, oven safe saute pan, layer about ½ of the meat sauce on the bottom. Carefully spoon the cheese filling into the cavity of each shell. Place the stuffed shells in one even layer over the sauce, then pour the remaining sauce over the shells. Top the pasta with the additional shredded mozzarella and three pepper colby jack. Bake the pasta in the preheated oven for 15-20 minutes, until the cheese and sauce are bubbling and the top is nicely browned. Let sit for 5 minutes before serving, top with fresh chopped parsley and enjoy!Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance pastaeasymeat Eleanor Debel
