STUFFED SHELLS WITH RICOTTA AND MEAT IN CREAMY MORRON PEPPER SAUCE

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Prep Time 10 minutes
Servings 20 Servings

Ingredients

  • 1/2 pkg. Pasta shells Cooked (24 shells approx)

Meat and Ricotta Filling:

  • ¼ cup olive oil
  • ½ cup sofrito
  • ½ cup bell pepper (minced)
  • 1 cup tomato sauce
  • 1 ½ lb. ground beef
  • 1 ½ tsp. Salt
  • 12 oz. Ricotta cheese
  • 1 cup cheddar cheese shredded
  • ½ cup grated Parmesan cheese
  • 2 eggs
  • pinch salt (pepper and nutmeg)

Creamy Bell Pepper Sauce:

  • ¼ cup olive oil
  • 2 tsp. minced garlic
  • ¼ cup sofrito
  • 1 cup bell pepper (minced)
  • 1 cup heavy cream
  • salt and pepper to taste

Instructions 

  • Cook the shells and set aside. Cook the ground beef stew. In a small saucepan add the olive oil, sofrito, bell peppers and cook for 2-3 minutes. Add the tomato sauce, ground beef, and salt. Cook at medium heat for 8 minutes. Let cool and drain the excess juices from the meat. In a bowl add the ricotta cheese, cheddar, Parmesan, egg and mix until combined. Add the stewed ground beef and mix. Fill the shells with the meat and cheese mixture.
  • Prepare the pepper sauce: In a skillet add the olive oil, garlic and stir-fry and cook for 2-3 minutes. Add the bell peppers and sauté for 1-2 minutes and then add the heavy cream little by little cooking at medium temperature, season with salt and pepper to taste. Let cool and then run the sauce through the food processor until creamy. Place the stuffed shells in a baking dish and cover with the pepper sauce, drizzle with Parmesan cheese and bake for 20-25 minutes.
Course: Pasta

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