Greek Stuffed Shells
This recipe filled with savory lamb, earthy oregano, and tangy feta is made in two baking dishes, so you can enjoy one now and freeze one for later.
Makes 16
1 pound ground lamb
3 teaspoons kosher salt, divided
1 tablespoon olive oil
3 cups chopped red onion, divided
1 (28-ounce) can crushed tomatoes
5 teaspoons chopped fresh oregano, divided
2 cups crumbled feta cheese, divided
1 (15-ounce) container whole-milk ricotta cheese
1 large egg
16 jumbo pasta shells, cooked al dente according to package directions
Garnish: fresh oregano leaves, ground black pepper, lemon zest
Preheat oven to 350°.
Sprinkle lamb with 2½ teaspoons salt.
Heat oil in a large skillet over medium-high heat.
Add seasoned lamb and 2 cups onion, and cook, stirring frequently, until lamb is no longer pink on the outside, 5 to 7 minutes. Using a slotted spoon, transfer lamb mixture to a large bowl. Set aside.
remaining 1 cup onion to skillet, and cook, stirring frequently, until onion is softened, 1 to 2 minutes. Add tomatoes, and simmer for 5 minutes. Sprinkle with 2 teaspoons oregano and remaining ½
