A delightful twist on classic stuffed pasta shells, featuring a rich and flavorful herb tomato sauce.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the perfect bake.
Cook the pasta shells in boiling salted water until al dente. Drain and set aside.
Avoid overcooking the shells as they will continue to cook in the oven.
In a skillet, sauté the garlic and onion until fragrant and softened.
Use medium heat to prevent burning the garlic.
Add the ground beef to the skillet and cook until browned. Remove from heat and let cool slightly.
Break up the beef into small pieces for even cooking.
In a mixing bowl, combine the cooked beef mixture, mozzarella cheese, parsley, egg, salt, and pepper. Mix well.
Ensure the mixture is well combined for consistent flavor.
Stuff each pasta shell with the filling and arrange them in a greased baking dish.
Use a spoon for easier stuffing.
Mix the tomato sauce with red wine and pour over the stuffed shells.
Stir well to combine the wine and sauce evenly.
Sprinkle parmesan cheese over the top and cover the dish with aluminum foil.
Covering the dish prevents the cheese from burning.
Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5 minutes to brown the cheese.
Check the dish occasionally to ensure it doesn't overcook.
Serve the stuffed shells hot, garnished with additional parsley if desired.
Pair with a side salad or garlic bread for a complete meal.
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