Unstuffed Shells Oamc
Indulge in the comfort of homemade Italian-inspired goodness with this Unstuffed Shells OAMC (Once-A-Month Cooking) recipe, a delightful twist on classic stuffed shells. Perfect for meal prep enthusiasts, this dish transforms the labor-intensive process of filling jumbo pasta shells into an effortless layered casserole, brimming with hearty layers of savory ground beef, creamy ricotta, and melty mozzarella. Infused with aromatic garlic, onion, and Italian seasoning, and topped with a bubbling layer of golden cheese, every bite is bursting with bold, satisfying flavors. Designed for make-ahead convenience, this freezer-friendly dish is an excellent option for weeknight dinners or potlucks, allowing you to enjoy a wholesome, cheesy pasta bake even on your busiest days.
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Recipe Information
Ingredients
- 12 oz jumbo pasta shells
- 1 lb ground beef
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 24 oz marinara sauce
- 15 oz ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup grated Parmesan cheese
- 1 large egg
- 1 tbsp dried Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
Instructions
Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente according to the package instructions, about 8–10 minutes. Drain, rinse in cold water, and set aside.
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon, about 5–7 minutes. Drain excess grease if necessary.
Add the diced onion and garlic to the skillet with the ground beef. Sauté until the onion is translucent and fragrant, about 3–4 minutes.
Stir in the marinara sauce and reduce heat to low. Let the mixture simmer for 5–10 minutes, stirring occasionally.
In a mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, egg, Italian seasoning, salt, and black pepper. Mix well to form the cheese filling.
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Spread a thin layer of the meat sauce evenly across the bottom of the baking dish.
Add the cooked shells and cheese mixture to the baking dish in layers. Break up a portion of the shells and alternate with dollops of the cheese filling, layering them in an unstructured manner.
Top the layers with the remaining meat sauce, ensuring all the pasta and filling are well covered.
Sprinkle the remaining 1 cup of shredded mozzarella over the top for a melty, cheesy finish.
Cover the dish with foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese on top is bubbly and golden.
Remove from the oven and let the dish rest for 5–10 minutes before serving.
To freeze for OAMC, let the dish cool completely after baking. Then portion it into airtight containers or freezer-safe bags and store in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in the oven at 375°F (190°C) for 25–30 minutes, or until heated through.
Nutrition Facts
Calories |
3378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.5 g | 285% | |
| Saturated Fat | 109.5 g | 548% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1037 mg | 346% | |
| Sodium | 5994 mg | 261% | |
| Total Carbohydrate | 142.1 g | 52% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 10.1 g | ||
| Protein | 228.8 g | 458% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4358 mg | 335% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1960 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
