The stuffed shells with meat sauce and béchamel are a rich and tasty baked pasta dish, perfect for Sunday lunches or special occasions. These shells are also delicious when served cold, perfect for enjoying in the summer. I cooked the shells al dente, then filled them with the meat sauce and finally arranged them in a baking dish topped with béchamel and grated Parmesan cheese. Once baked, a delightful crust forms on top, and once out of the oven, they emit an irresistible aroma throughout the kitchen!
For more delicious recipes, I recommend the collection Baked Pasta Recipes
Also try:
Baked Paccheri with Meat Sauce and Béchamel
Gratin Stuffed Shells
Stuffed Shells with Ricotta and Mushrooms
Cheese Stuffed Shells
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Oven
Ingredients
- 14 oz shell pasta
- to taste grated Parmesan cheese
- 18 oz ground beef
- 1 quart tomato puree
- 1 carrot
- 1 stalk celery
- 1 onion
- to taste extra virgin olive oil
- to taste salt
- 2 cups milk
- 3.5 tbsp butter
- 6 tbsp all-purpose flour
- to taste nutmeg
- to taste salt
Tools
- Baking Dish
Steps
To make the stuffed shells with meat sauce and béchamel, first prepare the meat sauce. In a pan, add the chopped onion, carrot, and celery and let them soften over low heat for 10 minutes with a drizzle of extra virgin olive oil.
Add the ground beef and let it brown. Finally, add the tomato puree, adding water until the sauce is completely covered. Let it cook over medium heat, stirring occasionally. Salt at the end of cooking.
Prepare the béchamel: pour the milk into a saucepan, add grated nutmeg and a pinch of salt, then heat it up. In another saucepan, pour the butter and let it melt over low heat, then add the flour, stirring vigorously with a whisk to prevent lumps. Then pour in a little hot milk first and then the rest, continuing to stir over low heat, until you reach a creamy consistency.
Meanwhile, cook the shells in plenty of salted boiling water, along with a drizzle of oil (to prevent the shells from sticking). Drain them al dente and let them cool slightly.
Once cooled, with the help of a spoon, fill the shells with the meat sauce.
Coat the baking dish with some meat sauce and arrange the shells in a row, side by side. Cover with béchamel, distribute the remaining meat sauce, and sprinkle with grated Parmesan cheese.
Bake in a preheated oven at 392°F for 15-20 minutes. When the shells have a light golden crust on top, remove the dish and let it rest for 5 minutes before serving. Enjoy!
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