A comforting dish combining tender pasta shells stuffed with ricotta, mozzarella, and savory fillings, baked in marinara sauce and topped with melted cheese. Infused with wood-fired smokiness, it's perfect for family dinners or gatherings.
1lblean ground protein (turkey or plant-based alternative)
1cupricotta cheese
2cupsshredded mozzarella cheese, divided
1cupgrated Parmesan cheese, divided
1egg
1teaspoongarlic powder
1teaspoonItalian seasoning
1/2teaspoonsalt
1/2teaspoonblack pepper
2cupsmarinara sauce (store-bought or homemade)
1teaspoonred pepper flakes (optional)
1teaspoonsmoked paprika
Fresh basil leavesfor garnish
Instructions
Preheat your Traeger pellet grill to 325°F (or oven to 375°F). Allow it to preheat for about 15 minutes.
Cook the jumbo pasta shells in salted boiling water until al dente. Drain and let cool on a baking sheet lined with parchment paper.
In a skillet over medium heat, cook the lean ground protein until browned. Break into small crumbles as it cooks. Drain excess fat.
In a large mixing bowl, combine ricotta, 1 cup of shredded mozzarella, 1/2 cup of grated Parmesan, egg, garlic powder, Italian seasoning, salt, and black pepper. Stir well.
Add the cooked protein to the cheese mixture and stir until evenly combined.
Stuff each cooled pasta shell with the cheese-and-protein mixture. Place them in a single layer in a cast-iron skillet or baking dish.
Spread half of the marinara sauce on the bottom of the dish. Arrange the stuffed shells on top, then pour the remaining sauce over them.
Place the dish on the preheated grill (or in the oven) and cook uncovered for 30–40 minutes, or until bubbly.
Sprinkle the remaining 1 cup of shredded mozzarella and 1/2 cup of grated Parmesan over the shells. Cook for an additional 10–15 minutes, or until the cheese is golden and melted.
Remove from the grill/oven and let rest for 5 minutes. Garnish with fresh basil leaves before serving.