Venison Stuffed Shells

Ingredients

• 1 lb ground venison

• 1 box jumbo pasta shells

• 1 jar (24 oz) marinara sauce

• 1 tbsp olive oil

• 3 cloves garlic, minced

• 1 small onion, diced

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp Italian seasoning

• ½ tsp crushed red pepper flakes (optional)

• 15 oz ricotta cheese

• 1 large egg

• 1½ cups shredded mozzarella

• ½ cup grated Parmesan

• Fresh parsley or basil (optional)

Prep

1. Preheat oven to 375°F.

2. Cook jumbo shells in salted water until just al dente. Drain and set aside.

Venison Filling

1. Heat olive oil in a skillet over medium heat.

2. Add onion and cook 2–3 minutes until soft.

3. Add garlic and cook 30 seconds.

4. Add ground venison and cook until browned.

5. Season with salt, pepper, Italian seasoning, and red pepper flakes.

6. Remove from heat and let cool slightly.

Cheese Mix

1. In a bowl, mix ricotta, egg, Parmesan, and ½ cup mozzarella.

2. Fold in the cooked venison mixture.

Assemble

1. Spread ½ cup marinara in the bottom of a baking dish.

2. Stuff each shell generously with venison mixture.

3. Arrange shells in dish.

4. Spoon remaining marinara over the shells.

5. Top with remaining mozzarella.

Bake

1. Cover with foil and bake 25 minutes.

2. Remove foil and bake 10–15 minutes until bubbly and lightly browned.

3. Rest 5 minutes before serving.

Tips

• Add a splash of beef stock or red wine to the venison if you want extra moisture.

• Mix in spinach or mushrooms for a wild-game twist.

• Finish with fresh herbs and Parmesan.