Stuffed Shells with Meat with a Clear Method

For Stuffed Shells with Meat with a Clear Method, the counter starts with jumbo pasta shells, part skim ricotta cheese, and 2% cottage cheese large curd. Portion it for 8 servings.

Count on 45 minutes of prep, 20 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Stuffed Shells

• 30 jumbo pasta shells
• 2 cups part skim ricotta cheese
• 1 ½ cups 2% cottage cheese large curd
• 1 ½ cup fresh mozzarella cheese shredded and divided [1 cup is for the topping]
• ¼ cup Parmesan cheese freshly grated
• ¼ cup fresh cilantro chopped
• ¼ cup fresh basil chopped & packed into the measuring cup
• ¾ pound ground beef I used 96% lean

For the Quick Sauce

• 2 tablespoons olive oil
• ½ cups yellow onions chopped [More if you wish. I used almost a full cup]
• 3 cloves garlic minced
• 28 oz San Marzano tomatoes crushed or whole and you can crush them in the pan
• ¼ cup fresh basil chopped
• 1 teaspoon fresh thyme chopped
• kosher salt to taste
• pepper to taste

How the cooking goes

1. Cook pasta shells according to package directions, reducing the cooking time by 2 minutes. Drain, rinse with cold water, and keep it to one side.
2. Brown the ground beef fully. Move it onto a paper towel–lined bowl.
3. Warm olive oil in a pan. Sauté onions until softened, then add garlic and cook until aromatic.
4. Put tomatoes, basil, thyme, salt, and pepper. Stir to combine.
5. Warm it until it boils, then reduce to a low simmer until ready to use.
6. Lay a thin layer of sauce in the bottom of a baking dish.
7. Warm the oven to 350°F.
8. Blend ricotta and cottage cheese until the texture looks smooth.
9. Mix in ½ cup mozzarella, Parmesan, herbs, and cooked beef. Move it onto a piping bag.
10. Fill each shell and arrange snugly in the baking dish.
11. Top with sauce and remaining mozzarella. Bake covered for 30 minutes, then uncover until bubbly and melted.
12. Serve warm.

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Beef, open Brown Sugar Glazed Meatloaf for the Home Table and Creole Stuffed Peppers with a Tomato Sauce for Pouring.