Stuffed Shells (Or, The Only Food With Mystery Filling You WANT To Eat)

I’ll be the first to admit I have an obsession with stuffed pasta. It’s the novelty of it really. “Oh hey there pasta, let me cut you open. *GASP* What is this glorious surprise you have here for me?”

Well, that’s the idea. I imagine the people who eat my stuffed pasta think that since I spoil the surprise for myself by being the relatively unimportant figure behind the meal. *cough*

And they’re so easy to make I’m appalled that I don’t make stuffed shells more often!

Step 1: Glorious fiery bubbling sauce



Step 2: Messily stuffed ricotta-romano joy shells


Step 3: Cue Spice Girls: “When 2 become 1~~~~~” (+ cheese :D)


Step 4: Melty cheesy happy pasta goodness



Stuffed Shells:

Sauce:
1 zucchini, cubed
2 cups mushrooms, chopped
1 clove garlic, minced
½ onion, chopped finely
½ lb ground beef
1 cup olives, diced
24 oz tomato sauce (jarred pasta sauce works fine, too)
½ tsp red pepper flakes
1 tsp garlic powder
2 tsp basil
Salt and pepper
(The spice measurements are all relative, as you have to adjust it to your own tastes, really)

Filling:
1 cup spinach leaves, chopped
½ cup parsley leaves, chopped
24 oz ricotta cheese
1 egg
Salt and pepper
¾ cup Romano cheese

1 box conchiglie (AKA super huge shell pasta)
1 ½ cups mozzarella and cheddar cheese, grated

Brown ground beef in a large pan; transfer to small bowl and set aside. Add 1 tbsp of oil to pan over medium-high heat. Toss in zucchini, garlic, mushrooms, and onion and cook for about 4 minutes, stirring occasionally. Add olives, beef, tomato sauce, and spices. Stir well and simmer for about 20 minutes over medium-low heat.

Boil pasta as directed.

Mix all filling items together. Fill pasta shells with about 1 tbsp filling each. (Warning: pasta shells will be very hot so run them under cold water before handling!)
Line pasta shells in a 9x13 baking dish; cover with sauce. Sprinkle grated cheese over top and bake for 25-30 minutes at 350 degrees until cheese is melted and bubbly.

Serve with salad!

Serves 6-8.

--Jirafa