Creamy Ricotta Stuffed Shells
Servings: 6
Ingredients
- 4 oz gluten free grand shells, roughly half an 8 ox boz suggestion in post
- ½ lb ground beef or use 1 lb ground beef and omit the sausage
- ½ lb Italian Sausage
- ½ onion, diced
- 1 24 oz jar marinara or favorite pasta sauce if using marinara add 1 tablespoon brown sugar to recipe
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- fresh basil to garnish
Ricotta mixture
- 1 8 oz container dairy free ricotta suggestion in post
- 1 egg, beaten
- 1 cup plus fresh shredded spinach
- ¼ + c shredded dairy free mozzarella cheese, set aside extra to sprinkle over shells at the end optional, suggestion in post
- 1 teaspoon dried oregano
Instructions
- Preheat oven to 350 F.
- Prepare grand shell noodles according to box instructions. Drain, rinse well with cold water, and set aside.
Side note- watch the noodles carefully. They can quickly become too tender and fall apart. - Saute onion in 1 tablespoon oil in large skillet over medium heat.
- Once translucent add in ground beef and sausage. Work to break up the meat into small pieces. Cook until heated through. Remove excess fat and oil.
- Add marinara sauce, brown sugar, onion, garlic, Italian seasoning, salt and pepper to taste. Stir well.
- In a medium bowl add egg, ricotta, shredded mozzarella, oregano, shredded spinach. Mix well.
- Place generous helping of marinara meat sauce on bottom of baking dish or cast iron pan. Place sauce evenly on dish. You will use most of the sauce. Leave just enough for placing a spoonful on each shell when filled (about a cup).
- Take jumbo shells one at a time and fill with ricotta mixture. Place in baking dish on sauce.
- Once baking dish is full, place additional marinara sauce on top of each shell. Sprinkle with shredded mozzarella.
- Place in oven for 20-25 minutes.
- Remove from heat. For garnish cut fresh basil for topping.