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Veal Stuffed Shells take the classic stuffed shell recipe and uses a cheese and veal mixture to stuff the shells. The shells are topped with a veal pasta sauce, more cheese and fresh chives. This is the perfect family meal that is packed with protein and will leave you wanting more!
Many of you have tried my veal recipes like these Easy Veal Milanese Recipe, Veal Piccata, Veal Chops, Slow Cooker Veal Meatballs.
If you like veal recipes you also might like today’s Veal Stuffed Shells. They are easy to make and make a comforting pasta meal.
I love these paired with a Lemon Arugula Salad Recipe with Parmesan Cheese and a loaf of bread. The nice thing about this recipe is that you can prep them on the weekend and eat them all week long. It is great for meal-prep!
Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
- Veal: This recipe uses ground veal which is nice a lean but has a lot of flavor. You also can sub in ground beef.
- Tomato Sauce: You can use your favorite store-bought tomato sauce or you can make your own.
- Lemon Zest: The lemon zest adds a sweet citrus flavor but can be skipped.
- Egg: The egg helps to bind together the ricotta filling.
- Cheese: This recipe uses ricotta cheese, mozzarella cheese and Parmesan cheese.
- Spices & Herbs: The mixture of spices used is dried basil and oregano along with fresh chives.
- Pasta: You will want to buy jumbo pasta shells for this recipe.
How to Make Stuffed Shells
Step 1: Boil Shells: Bring a large pot of water to a boil and cook the large pasta shells according to the package instructions {making sure to only cook to al dente so you are still able to stuff them, otherwise they become too soft and will break}.
Step 2: Cook the Veal: While the shells cook heat 2 tablespoons olive oil in a large skillet over medium heat.
Cook the veal and drain the meat mixture. Combine half of the meat with the sauce. Set aside. Add tomato paste for thicker sauce.
Step 3: Create Stuffing: In a large bowl combine the ricotta cheese and egg.
Mix until combined, then stir in 3/4 cup of mozzarella cheese, the lemon zest, basil, oregano and the chives. Stir in the other half of the veal. Set aside.
Step 4: Prepare Shells: In your casserole dish spread a thin layer of pasta sauce across the bottom.
Fill each shell with the cheese and veal mixture and arrange in a single layer in the pans.
Step 5: Bake: Cover the shells with the remaining sauce, cover with lid or foil and bake for 20-30 minutes, uncover and sprinkle with remaining 3/4 cup mozzarella and parmesan cheese and bake for the final 10 minutes or until the shells are cooked through and tender. Garnish with fresh chives and extra lemon zest.
Tips when Cooking with Veal:
- You don’t have to be an expert chef to create a delicious meal using veal. It can be sautéed, stir-fried, braised, stewed, grilled or broiled.
- Preparation: Choosing the right method of preparation is important, but no matter how you choose to prepare veal, just remember to cook veal to 160°F – don’t overcook! The most accurate way to determine when your veal is fully cooked is by using a meat thermometer.
- Savor the flavor: Veal chops, roasts and steaks can be marinated in the refrigerator for up to five days with mixtures of oils, herbs and acidic ingredients, such as juices, vinegar or wine.
- Add flavor: Add additional flavor to your veal by applying a dry rub, marinade, breading or sauce. Bring out the best flavors with garlic, lemon peel, black pepper, fresh or dried herbs, or Italian seasoning.
- Braising veal: For the best braised dishes, slowly brown the veal in a pan with oil to develop rich flavor, then cover tightly and simmer gently over low heat until fork tender.
- Trim the fat: Trim the fat after cooking! To preserve juiciness, leave a thin layer of fat on roasts, chops and steaks.
- Pro tip: Pat veal cutlets dry with a paper towel before cooking to promote browning.
Recipe FAQ
You will want to make sure that you cook your pasta shells to just al dente so they are not too soft which causes them to fall apart.
Yes! Assemble them up to 24 hours in advance, cover, and refrigerate. You can also freeze them for later also! Just make sure to keep them in an airtight container with a lid.
Other Beef Recipes
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Veal Stuffed Shells
Ingredients
- 2 tablespoons olive oil
- 1 – 16 ounce jar of marinara sauce {homemade or store-bought sauce works}
- 1 pound of ground veal
- 1 lemon, zested
- 1 – 15 ounce container of ricotta cheese
- 1 egg, beaten
- 1 1/2 cups part skim mozzarella cheese, divided
- 1/4 cup grated parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 3 tablespoons minced chives {more for garnish}
- 25-30 jumbo dried pasta shells
Instructions
- Preheat your oven to 350 degrees F.
- Oil two small or one large baking dish or use non-stick baking dishes. Set aside.
- Bring a large pot of water to a boil and cook the shells according to the package instructions {making sure to only cook to al dente so you are still able to stuff them, otherwise they become too soft and will break}.
- While the shells cook heat 2 tablespoons olive oil in a large skillet.
- Cook the veal and drain the meat. Combine half of the meat with the sauce. Set aside.
- In a large bowl combine the ricotta cheese and egg.
- Mix until combined, then stir in 3/4 cup of mozzarella cheese, the lemon zest, basil, oregano and the chives. Stir in the other half of the veal. Set aside.
- In your baking dishes spread a thin layer of pasta sauce across the bottom. Fill each shell with the cheese and veal mixture and arrange in a single layer in the pans.
- Cover the shells with the remaining sauce, cover with lid or foil and bake for 30 minutes, uncover and sprinkle with remaining 3/4 cup mozzarella and parmesan cheese and bake for the final 10 minutes or until the shells are cooked through and tender. Garnish with fresh chives and extra lemon zest.
Notes
- Be careful how long you cook the shells; if you overcook them they will tear apart when you try to fill them and if you under cook them they will be too chewy. You want them to be tender, like you could eat them but not overcooked.
- If chives aren’t your thing feel free to omit or add a different herb in its place. That is same for the lemon zest-feel free to leave that out as well if you like.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
