EXTRA LARGE PASTA SHELLS RECIPES

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STUFFED PASTA SHELLS WITH GROUND BEEF - 100K-RECIPES



Stuffed Pasta Shells with Ground Beef - 100k-Recipes image

These are super tasty, creamy, and cheesy stuffed pasta shells with ground beef for a weeknight dinner.

Provided by 100krecipes

Categories     Dinner

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 12

½ pound jumbo pasta shells,
2 tbsp olive oil;
1 small yellow onion, chopped;
salt and pepper, to taste;
3 garlic cloves, minced;
1 pound ground beef;
2 tbsp Italian seasoning;
2 cups spaghetti sauce;
2 cups ricotta;
1 cup mozzarella cheese, shredded;
½ cup parmesan cheese, grated;
1 large egg, beaten.

Steps:

  • Preheat the oven to 350°F.
  • Add jumbo pasta shells to the boiling water. Cook until al dente according to package directions. Then, drain the jumbo pasta shells and rinse under cold water. Set aside.
  • In a large skillet, heat the olive oil. Add chopped onion, salt, and pepper. Saute for 4-5 minutes. Then, add minced garlic. Cook for 1-2 minutes until fragrant. Add ground beef, break it up into chunks. Cook until browned. Then, add Italian seasoning and 1 cup of spaghetti sauce. Stir until combined. Then, remove the skillet from the heat.
  • In a bowl, mix together ricotta, mozzarella, parmesan, and beaten egg. Then, add this cheesy mixture to the beef mixture. Mix until combined.
  • Grease a 9x13 inch baking pan with cooking spray. Then, add the remaining 1 cup of spaghetti sauce. Spread evenly.
  • Fill each jumbo pasta shell with a cheesy beefy mixture. Place them on the prepared baking pan. Top with extra parmesan and mozzarella cheeses. Bake in the preheated oven for 25-30 minutes. Enjoy!

WEEKNIGHT BOLOGNESE RECIPE | INA GARTEN - FOOD NETWORK



Weeknight Bolognese Recipe | Ina Garten - Food Network image

Provided by Ina Garten

Categories     main-dish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 to 5 servings

Number Of Ingredients 14

2 tablespoons good olive oil, plus extra to cook the pasta
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine, divided
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
3/4 pound dried pasta, such as orecchiette or small shells
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh basil leaves, lightly packed
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving

Steps:

  • Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
  • Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
  • While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.

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