A delightful twist on classic stuffed shells, combining rich flavors and a creamy texture.
Bring a large pot of salted water to a boil.
Adding a bit of oil to the water can help prevent the shells from sticking together.
Cook the pasta shells until al dente, then drain and set aside.
Rinse the shells with cold water to stop the cooking process and make them easier to handle.
In a skillet, sauté the ground beef, onion, and garlic until the beef is browned and the onion is translucent.
Drain any excess fat from the skillet to keep the filling from being too greasy.
In a mixing bowl, combine the cooked beef mixture, mozzarella cheese, parsley, and egg. Mix well.
Ensure the filling is well-mixed for even flavor distribution.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the proper texture for the dish.
Spread a layer of tomato sauce on the bottom of a baking dish.
This prevents the shells from sticking to the dish and adds flavor.
Stuff each pasta shell with the filling and arrange them in the baking dish.
Use a spoon to make stuffing the shells easier and less messy.
Mix the remaining tomato sauce with the red wine and pour over the shells.
Ensure the sauce covers the shells to keep them moist during baking.
Sprinkle parmesan cheese over the top.
For a golden crust, you can broil the dish for the last few minutes of baking.
Bake in the oven for 20-25 minutes until bubbly and golden.
Let the dish rest for a few minutes before serving to allow the flavors to meld.
Serve warm and enjoy your delicious cheesy beef-stuffed pasta shells!
Pair with a fresh salad and garlic bread for a complete meal.
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