Stuffed Shells

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Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 964kcal

Ingredients

Salad

  • 2 cups Romaine lettuce chopped
  • 1/4 cup Cucumber sliced
  • 1/4 cup Red onion sliced thin or shaved
  • 2 TBSP Carrots peeled and shaved

Dressing

  • 3 tsp Extra-virgin olive oil
  • 1 cloves Garlic grated
  • 1/4 tsp Dijon mustard
  • 1 tsp Red wine vinegar

Seasoning

  • Salt
  • Black pepper

Pasta Shells

  • 8 Jumbo shells
  • 2 TBSP Extra-virgin olive oil
  • 5 oz Ground beef
  • 1/4 cup Onion diced
  • 3 cloves Garlic minced
  • 1 cup Ricotta cheese
  • 2 TBSP Parmesan cheese grated plus more for serving
  • 1 tsp Red pepper flakes
  • 1/2 tsp Kosher salt
  • 1/2 tsp Black pepper
  • 1.5 cups Marinara sauce
  • 1/2 cup Mozzarella cheese shredded
  • 2 TBSP Fresh basil chopped

Garlic bread

  • 2 TBSP Butter
  • 2 slices Crusty bread
  • 2 cloves Garlic minced
  • 1/4 tsp Dried oregano

Kombucha

  • 24 oz Kombucha cold
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Arrange the salad ingredients in a bowl. Set aside.
  • Whisk together all the ingredients for the dressing in a bowl until fully combined. Season with salt and pepper to taste. Set aside.
  • Preheat the oven to 375°F (190°C).
  • In a large pot of salted boiling water, cook jumbo shells according to package instructions to al dente (don’t overcook or they will break when filling). Drain and rinse with cold water to stop the cooking. You can drizzle them with a little olive oil so they don't stick together.
  • In a skillet over medium-high heat, heat the olive oil. Saute the beef, onion, and garlic while breaking the beef up into smaller pieces until no longer pink. Season with salt and pepper. Remove from the heat and drain any excess grease.
  • In a large bowl mix the beef, ricotta, parmesan, red pepper flakes, salt, and pepper. Using a spoon, stuff the cooked shells with the mixture.
  • Ladle a layer of marinara sauce into a baking dish. Arrange the stuffed shells into the baking dish. Ladle marinara sauce over top. Then sprinkle it with mozzarella.
  • Cover the baking dish with foil and bake the stuffed shells for 20 minutes. Remove foil and broil on high until cheese begins to bubble and brown. Keep a close eye so the cheese does not burn.
  • Carefully remove from the oven and cool for 5 minutes.
  • Make the garlic bread: Spread the butter onto the bread along with the garlic. Sprinkle with oregano. Broil until golden brown.
  • Dress the salad.
  • Serve the shells with salad, bread, and kombucha.

Nutrition

Calories: 964kcal | Carbohydrates: 99g | Protein: 44g | Fat: 47g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.01g | Cholesterol: 156mg | Sodium: 2039mg | Potassium: 1945mg | Fiber: 14g | Sugar: 22g | Vitamin A: 15232IU | Vitamin C: 59mg | Calcium: 767mg | Iron: 12mg

Stuffed Shells

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Servings 2
Calories 964 kcal

Ingredients
 
 

Salad

  • 2 cups Romaine lettuce chopped
  • 1/4 cup Cucumber sliced
  • 1/4 cup Red onion sliced thin or shaved
  • 2 TBSP Carrots peeled and shaved

Dressing

  • 3 tsp Extra-virgin olive oil
  • 1 cloves Garlic grated
  • 1/4 tsp Dijon mustard
  • 1 tsp Red wine vinegar

Seasoning

  • Salt
  • Black pepper

Pasta Shells

  • 8 Jumbo shells
  • 2 TBSP Extra-virgin olive oil
  • 5 oz Ground beef
  • 1/4 cup Onion diced
  • 3 cloves Garlic minced
  • 1 cup Ricotta cheese
  • 2 TBSP Parmesan cheese grated plus more for serving
  • 1 tsp Red pepper flakes
  • 1/2 tsp Kosher salt
  • 1/2 tsp Black pepper
  • 1.5 cups Marinara sauce
  • 1/2 cup Mozzarella cheese shredded
  • 2 TBSP Fresh basil chopped

Garlic bread

  • 2 TBSP Butter
  • 2 slices Crusty bread
  • 2 cloves Garlic minced
  • 1/4 tsp Dried oregano

Kombucha

  • 24 oz Kombucha cold

Instructions
 

  • Prep the ingredients per the instructions above.
  • Arrange the salad ingredients in a bowl. Set aside.
  • Whisk together all the ingredients for the dressing in a bowl until fully combined. Season with salt and pepper to taste. Set aside.
  • Preheat the oven to 375°F (190°C).
  • In a large pot of salted boiling water, cook jumbo shells according to package instructions to al dente (don’t overcook or they will break when filling). Drain and rinse with cold water to stop the cooking. You can drizzle them with a little olive oil so they don't stick together.
  • In a skillet over medium-high heat, heat the olive oil. Saute the beef, onion, and garlic while breaking the beef up into smaller pieces until no longer pink. Season with salt and pepper. Remove from the heat and drain any excess grease.
  • In a large bowl mix the beef, ricotta, parmesan, red pepper flakes, salt, and pepper. Using a spoon, stuff the cooked shells with the mixture.
  • Ladle a layer of marinara sauce into a baking dish. Arrange the stuffed shells into the baking dish. Ladle marinara sauce over top. Then sprinkle it with mozzarella.
  • Cover the baking dish with foil and bake the stuffed shells for 20 minutes. Remove foil and broil on high until cheese begins to bubble and brown. Keep a close eye so the cheese does not burn.
  • Carefully remove from the oven and cool for 5 minutes.
  • Make the garlic bread: Spread the butter onto the bread along with the garlic. Sprinkle with oregano. Broil until golden brown.
  • Dress the salad.
  • Serve the shells with salad, bread, and kombucha.

Nutrition

Calories: 964kcalCarbohydrates: 99gProtein: 44gFat: 47gSaturated Fat: 17gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gTrans Fat: 0.01gCholesterol: 156mgSodium: 2039mgPotassium: 1945mgFiber: 14gSugar: 22gVitamin A: 15232IUVitamin C: 59mgCalcium: 767mgIron: 12mg
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