Lunch / Dinner
Greek Stuffed Shells
Greek Stuffed Shells filled with savory lamb, earthy oregano, and tangy feta are made in two baking dishes, so you can enjoy one now and freeze one for later.
Ingredients
Make Ahead & Freeze
Complete through step 4. Let unbaked shells cool completely, uncovered. Cover with a layer of parchment paper, plastic wrap, and foil. Freeze for up to 2 months. Thaw in refrigerator overnight. Remove parchment and plastic wrap; recover with foil. Bake at 350° until heated through, 40 to 45 minutes, uncovering during last 5 minutes of baking.
Instructions
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.
Add 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 teaspoon salt. Add half of lamb mixture and any juices to skillet. Divide 2 cups sauce between 2 (9x2-inch) round freezer-safe baking dishes.
Add 1½ cups feta, ricotta, egg, and remaining 3 teaspoons oregano to remaining lamb mixture, stirring to combine. Spoon about 3 tablespoons cheese mixture into each cooked shell. Divide shells among 2 (9-inch) tall-sided freezer-safe baking dishes. Pour remaining sauce over shells, and sprinkle with remaining ½ cup feta. Cover with foil.
Bake until hot and bubbly, 20 to 30 minutes, uncovering during the last 5 minutes of baking. Garnish with oregano, pepper, and lemon zest, if desired.