Baked Stellini with Meat Sauce and Cheese

⭐ Baked Stellini with Meat Sauce and Cheese ⭐

Servings: 6–8
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: ~50 minutes

🧾 Ingredients:

For the Pasta:

• 1 lb (450g) stellini pasta (or substitute with ditalini, small shells, or elbow macaroni)

• Salt for boiling water

For the Meat Sauce:

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2–3 garlic cloves, minced

• 1 lb (450g) ground beef (or Italian sausage, or a mix)

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp red pepper flakes (optional)

• 1 tsp Italian seasoning or dried oregano

• 1 (28 oz) can crushed tomatoes

• 2 tbsp tomato paste

• 1 tsp sugar (balances acidity)

For the Cheese Mixture:

• 1 ½ cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 1 cup ricotta cheese (or cottage cheese for a lighter version)

• 1 egg (optional – helps bind cheese mixture)

• Fresh basil or parsley, chopped (optional for garnish)

🔪 Instructions:

1. Cook the Pasta:

• Bring a large pot of salted water to a boil.

• Cook stellini until just al dente, about 1–2 minutes less than package instructions.

• Drain and set aside. Toss with a bit of olive oil to prevent sticking.

2. Make the Meat Sauce:

• In a large skillet or saucepan, heat olive oil over medium heat.

• Add chopped onion and sauté 3–4 minutes until soft.

• Add garlic and cook another 30 seconds.

• Add ground beef, breaking it up with a spoon. Cook until browned.

• Season with salt, pepper, red pepper flakes, and Italian seasoning.

• Stir in tomato paste and cook for 1 minute.

• Add crushed tomatoes and sugar. Simmer uncovered for 10–15 minutes, until thickened.

• Taste and adjust seasoning.

3. Mix the Cheese Layer:

• In a medium bowl, combine ricotta, half of the mozzarella, Parmesan, and egg (if using).

• Mix well until creamy.

4. Assemble the Bake:

• Preheat oven to 375°F (190°C).

• In a large mixing bowl, combine cooked pasta with meat sauce and half of the ricotta cheese mixture.

• Stir gently to coat everything evenly.

5. Layer in a Baking Dish:

• Grease a 9×13-inch (or similar size) baking dish.

• Spread half of the pasta mixture in the bottom.

• Drop spoonfuls of remaining ricotta mixture over it.

• Add remaining pasta mixture.

• Top with remaining mozzarella and a sprinkle of Parmesan.

6. Bake:

• Cover with foil and bake for 20 minutes.

• Uncover and bake another 10 minutes or until cheese is bubbly and lightly browned.

7. Cool & Serve:

• Let rest for 5–10 minutes before serving.

• Garnish with fresh basil or parsley if desired.

🧊 Storage:

• Fridge: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze baked (or unbaked) for up to 2 months. Thaw overnight in fridge before reheating.