Conchiglioni Pasta Stuffed Shells with Meat Sauce

Conchiglioni Pasta Stuffed Shells with Meat Sauce is jumbo shell pasta and lots of cheese baked together with a made from scratch meat sauce.

Course Main Course

Cuisine Italian

Prep Time 40

Cook Time 40

Servings

Calories 537kcal

Melt butter in a large saute pan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for one minute, until fragrant.
Add the ground sirloin and cook until no longer pink, breaking it up with a spoon or spatula as it cooks.
Stir in the beef broth and crushed tomatoes. Stir in the oregano, sugar and 1/2 teaspoon of salt. Bring the sauce to a gentle simmer. Cover and allow to cook, stirring occasionally, for about 20 minutes.
Meanwhile in a clean bowl, mix together the ricotta, cottage cheese, 1/2 cup of mozzarella, parmesan, egg yolks, basil, lemon juice, 1/2 teaspoon of salt and black pepper. Mix until completely blended and smooth. Set aside.
Cook the jumbo shell pasta according to package directions. Drain and allow to cool on a sheet pan lined with parchment paper.
Fill each pasta shell with about a couple of tablespoons of the cheese mixture.
Cover the bottom of a casserole dish with about 1 1/2 cups of the meat sauce. Arrange the cheese stuffed pasta shells on top of the sauce. Top the shells with the remaining meat sauce. Then top the shells with the remaining 1 1/2 cups of shredded mozzarella cheese.
Cover the dish with foil and bake at 375 degrees F for about 30 minutes. Remove the foil and increase the temperature to 500 degrees. Bake for about 10 minutes more, until the top is just starting to brown a bit.