Venison and Ricotta Stuffed Pasta Shells

Ingredients

Ingredients

• 12 oz ground venison
• 15 oz ricotta cheese
• 12 shells jumbo pasta shells
• 2 cups fresh spinach
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1 medium onion
• 2 cloves garlic cloves
• 1/4 cup parmesan cheese
• 2 tbsp fresh basil
• 1 large egg
• 1 tbsp olive oil
• to taste salt
• to taste black pepper

Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
2. Bring a large pot of salted water to a boil and cook jumbo pasta shells according to package instructions until al dente, about 8-10 minutes; drain and rinse with cold water to prevent sticking.
3. In a large skillet, heat 1 tablespoon olive oil over medium heat; add diced onion and minced garlic, sautéing until softened, about 3 minutes.
4. Add ground venison to the skillet, breaking it up with a spoon, and cook until browned, about 5-7 minutes; season with salt and pepper to taste.
5. Stir in chopped spinach and cook until wilted, about 2 minutes; remove from heat and let cool slightly.
6. In a medium bowl, combine ricotta cheese, grated Parmesan, beaten egg, chopped fresh basil, and the cooled venison mixture; mix until well blended.
7. Spread 1 cup marinara sauce evenly in the bottom of the prepared baking dish.
8. Stuff each cooked pasta shell with about 2 tablespoons of the venison-ricotta filling and arrange in the dish.
9. Pour remaining marinara sauce over the stuffed shells, then sprinkle shredded mozzarella on top.
10. Cover dish with foil and bake for 20 minutes; remove foil and bake uncovered for an additional 10 minutes until cheese is bubbly and golden.
11. Let rest for 5 minutes before serving; garnish with extra basil if desired.