Meat Stuffed Shells

Stuffed Pasta

Meaty

This Meat Stuffed Shells recipe is an excellent Northern Italian pasta dish to make on the weekend. Its rich meaty filling is seasoned with herbs and served with a wine infused tomato sauce.

You can make this recipe with just about any meat. Braised lamb, pork or chicken tastes delicious with the shells. One of my favorite combination is ground beef and Italian Sausage.

When making the sauce for the Meat Stuffed Shells I always use a high quality Barolo or Chianti. You want something a little heavy to flavor the meat. I also use more than usual for this dish. Enjoy!

INGREDIENTS

Sauce

2 Tbls of extra virgin olive oil

1 yellow onion, chopped

2 cloves of garlic, chopped

6 white button mushrooms, sliced

2 Tbls of tomato paste

1 cup of red wine

1 28oz can of crushed tomatoes

1 28oz can of tomato sauce

10 basil leaves, chopped

1/4 cup of sugar

1 tsp of salt

1 tsp of fresh ground black pepper

Filling

2 Tbls of extra virgin olive oil

1 yellow onion, chopped

1 small green pepper, diced

2 cloves of garlic, finely chopped

1 pound of ground round

1/2 pound of Italian sausage, bulk

2 Tbls of tomato paste

1 tsp of dried oregano

1/2 tsp of dried thyme

1 tsp of salt

1 tsp of fresh grated black pepper

1/4 cup of red wine

1/2 cup of seasoned bread crumbs

1/4 cup of flat leaf parsley, chopped

1 cup fresh mozzarella cheese

PREPARATION

In a medium size pot, saute the onion, garlic and mushrooms for around 4 minutes.

Stir in the tomato past and cook for 2 to 3 minutes more.

Stir in the wine and cook until reduced by half.

Add the tomatoes, tomato sauce, basil leaves, sugar, salt and pepper.

Cover and cook on low heat until the shells are finished and stuffed.

Stir occasionally.

Meanwhile, cook the shells in 6 quarts of boiling salted water until al dente. Around 13 to 14 minutes.

While the pasta is cooking begin the filling.

In a large frying pan, sauté the onions, green peppers, and garlic for3 to 4 minutes.

Add the ground beef and sausage and cook while breaking up the meat into small pieces until the meat is no longer pink.

Stir in the tomato paste, oregano, thyme, salt and pepper and cook for 2 minutes.

Stir in the wine, bread crumbs and parsley.

Drain the pasta and set aside.

Place around a cup of sauce in the bottom of a casserole dish.

After the shells are cool enough to handle, stuff them with the meat mixture and place the in the casserole dish.

Continue until all the mixture is used.

Top the stuffed shells with more sauce and sprinkle the mozzarella cheese over the top.

Place in a 350 degree oven for around 30 minutes until the cheese is melted and slightly browned.

Serve with the fresh grated Parmesan cheese.

Hope you enjoy this delicious Meat Stuffed Shells recipe as much as I do.

Serves 6 to 8 people.

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