Mediterranean Stuffed Shells With Gravy

by | Pasta

A fast meal that is always a crowd pleaser. Mediterranean jumbo shells are stuffed with lamb, spinach, fresh oregano, pecorino, baked in a lamb and fresh herb gravy. 

Mediterranean stuffed shells
Mediterranean Stuffed Shells

Stuffed Shells

Who doesn’t love pasta! Jumbo pasta shells lend themselves to stuffing with an endless array of fillings, easy to prepare, serves a crowd easily and always kid friendly!

Stuffed shells are also a great way to take advantage of a ‘meal prep’ day simply because you can make so many of these and freeze in small batches, reheat later when you don’t have time to cook. 

My stuffed shells are always a favorite meal to drop off to you kids and their busy young families. Always appreciated by mom and dad and grandma gets to be a hero with the little ones. 

Mediterranean stuffed shells
Stuffed And Ready To Bake, Freeze Or Drop Off To A Friend!

Mediterranean Stuffed Shells With Gravy

For my Mediterranean stuffed shells, I have chosen some of the best flavors of my heritage to stuff them with: Lamb, spinach, a good sheep milk cheese, fresh oregano and my two favorite spices, sumac and black cumin (not to be confused with brown cumin).

my garden to table passion
My Garden To Table Passion

Tomato sauce ain’t the only pasta sauce in town folks! In this easy to prepare recipe I make a roux of flour and butter, and pour the juices from the lightly cooked lamb, spinach and lemon juice to make a gravy. 

Relying on my garden to table herbs, either fresh from the garden or dried after the summer months, is what flavors many of my sauces.

Brown lamb gravy stuffed into these pasta shells with melted cheese on top, a few colorful sweet peppers too if you’d like, will fast replace tomato sauce. Think of all the ‘kids’ stains you won’t have to remove later! Just sayin (wink).

But… If you’re absolutely in love with Stuffed Pasta Shells with Tomato sauce, I sneak veggies into my filling, hide them with the tomato sauce and cheese and the kids are happy and healthy!

stuffed pasta shells with tomato
Stuffed Pasta Shells with Tomato

How To Make Stuffed Shells?

Three fast and easy parts to making the shells:

  • Cook the shells, toss in a little oil and herbs and set out until ready
  • Quick sauté the filling, make the roux to add to the filling which fast becomes a scrumptious gravy
  • Stuff, top with cheese and bake… or freeze!
sauté filling adding lemon juice
Saute Filling Adding Lemon Juice
adding lamb and herb juices to the roux to make a gravy
Adding Lamb & Herb Juices To The Roux To Make A Gravy
stuffed and ready to bake
Stuffed And Ready To Bake

Ingredients Needed

  • Jumbo pasta shells
  • Ground lamb
  • Salt
  • Olive oil
  • Garlic
  • Fresh oregano
  • Sumac
  • Black cumin – not to be confused with brown cumin
  • Spinach
  • Mini Tri-colored peppers
  • Lemon juice
  • Flour
  • Butter
  • Pecorino cheese
stuffed shell ingredients
Stuffed Shell Ingredients

Equipment Needed

  • Large pot for boiling pasta
  • Large sauté pan with a lid
  • Small saute pan for making the roux
  • Mixing bowl
  • Wooden spoon
  • Strainer for draining the pasta
  • Measuring spoons
  • Small spoon for filling the shells
  • Cutting board
  • Chopping knife
  • Citrus press
  • Garlic press
  • Baking dish
  • Foil
  • Stovetop or burner
  • Oven

Bread

While these stuffed shells will satisfy both your taste buds and your tummy, you may also like a slice of bread to go with it; not just any slice of bread but this dark, grainy healthy Spelt and Potato Bread I make often for charcuterie, grilled cheese, or just for dunking in my soups and stews!

spelt potato bread
Spelt Potato Bread

Mediterranean Stuffed Shells With Gravy

Recipe by Robin DaumitCourse: PastaCuisine: Mediterranean
Servings

6

servings

A fast meal that is always a crowd pleaser. Mediterranean jumbo shells are stuffed with lamb, spinach, fresh oregano, pecorino, baked in lamb and herb gravy.

Ingredients

  • Jumbo pasta shells – 24 oz box

  • Ground lamb – 1 lb

  • Salt – 1 tsp

  • Olive oil – 3 tbsp

  • Garlic – 2 cloves, crushed

  • Fresh oregano – 6 stems of leaves

  • Sumac – 1 tbsp

  • Black Cumin – 1 tbsp (Nigella seeds, crushed)

  • Spinach – 1 lb, chopped

  • Mini Tri-colored peppers – 8, thinly sliced round (optional)

  • Lemon juice – 1 tbsp (about 1 lemon)

  • Flour – 2 tbsp

  • Butter – 2 tbsp

  • Pecorino Cheese – 4 oz, sliced (or other cheese)

Directions

  • Cook the pasta shells according to directions, drain, toss lightly in 1 tablespoon of olive oil and 1 crushed clove of garlic and salt to taste. Lay them out on a parchment paper covered cookie sheet.
  • In a frying pan, heat 1 tablespoon of olive oil and sauté the chopped onions. Add the lamb, chopped leaves from 3 stems of oregano, salt, black cumin, sumac and remaining crushed garlic. Stir and cook until the lamb is no longer pink.
  • Add the lemon juice and chopped spinach. Put a lid on, shaking the pan a little to wilt the spinach. Open to stir, folding all the ingredients together. Put the lid on and remove from the burner.
  • In a small sauté pan, melt the butter on medium low and stir in the flour to make a roux (paste). Carefully drizzle some of the liquid from the pan with the cooked lamb, stirring the roux quickly. Transfer the roux into the pan with lamb and spinach, stirring the roux into the lamb. If a tablespoon of water is needed to deglaze the roux pan, stir around the pan and add that to the lamb as well. Mix the ingredients together.
  • Preheat the oven to 350.
  • In a baking pan, brush a little olive oil. Fill the cooked pasta shells with the lamb and spinach filling setting them tightly together in the baking dish.
  • Place more oregano leaves into the tops of the stuffed shells, a slice of cheese in each shell and thinly sliced peppers if using them.
  • Cover lightly with foil and bake for 20-minutes or until cheese is melted. Serve.
Mediterranean stuffed shells with gravy and peppers
Mediterranean Stuffed Shells with Gravy and Peppers
 

My Muffin Madness

 

In my family, I’ve always been known as the ‘Muffin Queen’. Out of necessity, I created muffins for breakfast, lunch, on the go snacks, sometimes dinner and a sweet yet healthyish treat for dessert!

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Hadia
4 months ago

What a brilliant idea to use the Lamb & Herb Juices to make a gravy. Sounds fantastic!

 

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