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Stuffed Shells with Meat and Cheese Recipe

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★★★★★

4.6 from 100 reviews

This delicious Stuffed Shells with Meat recipe features jumbo pasta shells filled with a savory ricotta and spinach mixture, topped with a hearty homemade meat sauce made from Italian sausage and ground beef, then baked to perfection with melted mozzarella cheese. Perfect for a comforting family dinner or special occasion.

Ingredients

Scale

Meat Sauce

  • 1 tablespoon extra-virgin olive oil
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3/4 pound ground Italian sausage (or up to 1 pound)
  • 3/4 pound ground beef (or up to 1 pound)
  • 24 ounces marinara sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Filling

  • 32 ounces ricotta cheese
  • 2 eggs
  • 1 cup cooked spinach, drained and chopped
  • 1/4 cup mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt

Pasta and Topping

  • 1 box jumbo shells
  • 2 cups mozzarella cheese
  • Fresh parsley for serving

Instructions

  1. Prepare the Meat Sauce: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add the diced red and green bell peppers and sauté until softened. Add the ground Italian sausage and ground beef, cooking until browned and fully cooked. Drain excess fat if necessary. Stir in the marinara sauce, garlic powder, onion powder, kosher salt, and freshly ground black pepper. Simmer the sauce for 10-15 minutes to meld the flavors.
  2. Cook the Pasta Shells: While the sauce simmers, cook the jumbo shells in a large pot of salted boiling water according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside to cool slightly so they are easier to handle.
  3. Prepare the Filling: In a large mixing bowl, combine ricotta cheese, eggs, cooked and chopped spinach, 1/4 cup mozzarella, shredded Parmesan, garlic powder, and kosher salt. Mix thoroughly until well incorporated.
  4. Stuff the Shells: Preheat your oven to 375°F (190°C). Working carefully, fill each cooked shell with the ricotta and spinach mixture using a spoon. Place the stuffed shells in a single layer in a baking dish.
  5. Assemble and Bake: Pour the meat sauce evenly over the stuffed shells in the baking dish. Sprinkle 2 cups of mozzarella cheese on top. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  6. Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving to add a pop of color and freshness.

Notes

  • You can substitute the meat with ground turkey or omit for a vegetarian version.
  • Make sure to drain the cooked spinach well to avoid watery filling.
  • Leftover stuffed shells store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
  • For added flavor, add fresh herbs like basil or oregano to the meat sauce.
  • Using no-boil jumbo shells is also an option but may require adjusting cooking time.

Keywords: stuffed shells, meat sauce, Italian sausage, ground beef, ricotta filling, baked pasta, family dinner, Italian recipe

Find it online: https://busyrecipe.com/stuffed-shells-with-meat-and-cheese-recipe/