Stuffed shells

Stuffed shells

Pasta "shells", you can stuff all your favorite fillings, be it fried mushrooms and onions, ricotta cheese, ground beef or ground beef with ricotta. Stuffed shells with meat and ricotta, can be served as the first, and as a single dish.
2.8 (votes: 4)
Cook time 40 min
Number of servings 6
Difficulty level medium


pasta 500 g
forcemeat 350 g

How to prepare stuffed shells:

1 Pasta "shells" - 500 gr. Beef + ground pork - 350 g. Ricotta - 250g. Parmesan cheese - 100 gr. Onions - 60 g. Parsley - 15 g. Green basil - 10 g. Ground black pepper, salt - to taste Olive oil - 4 tbsp Ready bechamel - 1200ml.
2 In boiling, slightly salted water 2-3 tablespoons + vegetable oil, boil shells to the state of "al dente", then drain in a colander and let cool.
3 Minced meat mixed with ricotta, chopped and lightly fried onions, chopped parsley and basil. Season with salt and pepper, add 50 grams. béchamel sauce (recipe) and roll small balls, suitable in size to the shell.
4 Ready, cooled shells fill with prepared stuffing and place in a baking dish or roasting pan.
5 Pour the béchamel sauce and bake in a well-heated oven at 180 degrees. within 20-25 min.
6 Shells stuffed with meat and ricotta should be served with a dry white wine.

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