Beef and Bell Pepper Stuffed Shells (Conchiglie Ripiene di Manzo e Peperoni)

Beef and Bell Pepper Stuffed Shells (Conchiglie Ripiene di Manzo e Peperoni) ingredients

• 24 shells Conchiglie (jumbo pasta shells)
• 1 tbsp Olive oil
• 1 tsp Salt
• 1 lb Ground beef, 85/15
• 1 tbsp Olive oil
• 1 medium Yellow onion
• 1 medium Red bell pepper
• 3 cloves Garlic
• 15 oz Ricotta cheese, whole milk
• 1 cup Mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1/4 cup Fresh parsley
• 2 tbsp Fresh basil
• 1 large Egg
• 1 tsp Salt
• 1/2 tsp Black pepper
• 28 oz can Crushed tomatoes, San Marzano
• 2 cloves Garlic
• 2 tbsp Olive oil
• 1 tsp Dried oregano
• 1/2 tsp Sugar
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/2 cup Mozzarella cheese, shredded

How to make Beef and Bell Pepper Stuffed Shells (Conchiglie Ripiene di Manzo e Peperoni)

1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil over high heat, adding 1 tablespoon of olive oil to prevent sticking. Add the 24 jumbo pasta shells and cook according to package directions until al dente, usually 8-10 minutes. Drain well and rinse with cold water to stop cooking, then set aside on a baking sheet to prevent sticking.
2. While the pasta cooks, prepare the tomato sauce. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn. Pour in the 28 oz can of crushed San Marzano tomatoes, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and optional 1/2 teaspoon of sugar. Bring to a simmer, then reduce heat to low and cook gently for 15-20 minutes, stirring occasionally.
3. Begin preparing the meat filling. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 lb of ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat from the skillet and transfer the cooked beef to a large mixing bowl.
4. In the same skillet, add the finely diced yellow onion and red bell pepper. Cook over medium heat for 5-7 minutes, until softened. Add 3 minced garlic cloves and cook for another minute until fragrant. Transfer the cooked vegetables to the bowl with the ground beef.
5. To the beef and vegetable mixture, add 15 oz of whole milk ricotta cheese, 1 cup of shredded mozzarella cheese, 1/2 cup of grated Parmesan cheese, 1/4 cup of chopped fresh parsley, 2 tablespoons of chopped fresh basil, 1 large egg, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix everything thoroughly until well combined.
6. Spread about 1 cup of the prepared tomato sauce evenly across the bottom of a 9x13 inch baking dish. Carefully pick up each cooked pasta shell and fill it generously with the beef and cheese mixture, using about 2-3 tablespoons per shell. Arrange the filled shells in a single layer in the prepared baking dish.
7. Spoon the remaining tomato sauce over the filled shells, ensuring they are mostly covered. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the top of the dish.
8. Cover the baking dish loosely with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 20-25 minutes, or until the cheese is melted and bubbly and the sauce is simmering at the edges.
9. Let the dish rest for 5-10 minutes before serving to allow the cheese to set slightly. Garnish with additional grated Parmesan cheese and fresh basil, if desired, and serve warm.

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