Baby Shell Pasta with Ricotta and Meat Sauce

Baby shell pasta prepared like mom made it just like a lasagna!

Mom would always make this as a special treat during the year on Sundays.

 We always had the real deal lasagna around Christmas time. 

She would make this version which is fast and easy.

 It really did remind us of her lasagna it was so good. Mom used to sell this dish also when she ran Mac's Delicatessen before I was born, which she owned and operated out of our home on Lansing St, in Utica, New York.

 I just love making this in her memory. Enjoy!

Baby Seashells with Ricotta and Meat Sauce

1 16 oz box of baby shell pasta boiled

32 oz of your favorite sauce (try our Traditional Sunday Sauce)

Grating cheese

16 oz of mozzarella cheese grated

dried parsley (optional)

1 pound of cooked loose Italian sausage drained and set aside.

1 pound of hamburger

Optional: 1 teaspoon fennel seed

Put hamburger in a bowl adding 1 teaspoon minced garlic, 1 teaspoon of fresh parsley chopped, 1/2 cup seasoned breadcrumbs and 1/4 cup grated cheese,mix well and saute in frying pan along with loose sausage until brown. Drain set aside.

1 16 oz container of Ricotta

1 egg

1/2 teaspoon each of parsley, garlic powder, pepper

3 tablespoons grating cheese

1/4 cup shredded mozzarella

Mix Ricotta, egg, cheeses and spices together set aside.

In a large 13 x 9 x 2 inch greased pan, start with shells, add ricotta first, some sauce. More shells, meat, more sauce and more shells....top with shredded mozzarella, extra grating cheese and sprinkle with dried parsley. Bake till bubbly around 30 minutes on 400 degree hot oven. Serve.

Share this post