Stuffed Shells

I started making stuffed shells because I LOVE Lasagna but not the work. My stuffed shells are always a little different depending on what I have in my fridge. Last night I had pesto left over from another dinner so I added it to the filling. I make my shells with my basic meat sauce. 

Basic Meat Sauce

My Basic meat sauce is simple and full of flavor. 

Ingredients

1 1/2 lbs ground beef (ground turkey if you prefer)

1/2 onion diced

2 cloves garlic minced

2 tsp dried oregano

1 tsp all spice

3 cans tomato sauce

2 tsp salt 

1 tsp pepper

5 fresh basil leaves chopped

Directions

In a large pot add ground beef and season with 1 tsp of salt, 1/2 tsp pepper, 1 tsp oregano. Brown for 1 minute and then add chopped onion. Continue to cook for 2 minutes then add minced garlic. Mix this around and cook 1 minute then add allspice. Once the meat is cooked all the way through add 3 cans tomato sauce. Add 1 tsp of oregano, 1 tsp salt and 1/2 tsp pepper. Let this simmer for an 1/2 hour to an 1hour or cook all day if you like. The all spice is a trick I learned from Rachel Ray that makes the sauce taste like it has been cooking all day so you don't have to unless you would like. About 10 minutes before you are going to use the sauce add the chopped fresh basil. If you don't have fresh basil don't worry just added either 1 tsp dried Italian seasoning or dried basil or just more oregano. 

For this I use Ronzoni jumbo shells. I use whatever brand makes them but I've only seen Ronzoni  and Barilla. I cook these shells a minute less than they say on the box because you bake them for 20 minutes and I hate mushy pasta, so I boil mine for 9 minutes. 

Filling

Ingredients

1 container (15 ounces) of whole milk ricotta

3 tbs pesto 

2 tbs sour cream

1/4 c. Parmesan cheese

1 egg

salt and pepper
1 c. shredded Mozzarella for the top

Directions

Add all ingredients and mix well with a spoon. Set aside in fridge until shells are cooked. Once shells are ready take small spoon and fill each shell with about 1 tbs of ricotta mixture. Depending on how much much you fill each one you may or may not use every shell. I've actually never used every shell.

In a 9 x 13 inch pan put a thin layer of sauce on the bottom so the shells don't stick. Fill each shell and making one layer in the pan. Add sauce over the shells but don't use it all and don't drowned them. I like to leave the remainder sauce on the side simmer and add it to my dish of shells. Add a good layer of shredded mozzarella on the top and Bake at 350 for 20-25 minutes

Try it and let me know what you think. Me and my guests just loved them.