These two-cheese stuffed shells will have your family asking for seconds. Creamy ricotta and grated mozzarella combined with fresh herbs to create the smooth filling which is then topped with a meaty and fabulously filling meat ragu sauce that will have you reaching for a baguette to sop it all up.
The recipe does require a little time but it’s super simple to make. The key is to cook the pasta shells to just shy of al dente. That way they’ll finishing cooking in the oven and not be gummy or overdone.
This recipe is also extremely versatile. You can change up the cheese you add to the filling. Try pecorino romano instead of the mozzarella. Or grate in some fresh parmigiano-reggiano. Want a vegetarian version? No problem, just leave the meat out of the sauce! You can also make this pasta bake up to a day in advance and refrigerate it until it’s time to bake!