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Stuffed Shells with Meat Recipe

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★★★★★

4.6 from 93 reviews

Delicious stuffed jumbo pasta shells filled with a savory ricotta and spinach mixture, topped with a hearty homemade meat sauce and melted mozzarella cheese. This classic Italian-American dish is baked to perfection, making for a comforting family-friendly meal.

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
  • ½ teaspoon freshly ground black pepper

Filling

  • 32 ounces ricotta cheese
  • 2 eggs
  • 1 cup cooked spinach, drained and chopped
  • ¼ cup mozzarella cheese
  • ¼ cup shredded Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt

Pasta

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

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed shells.
  2. Cook Pasta Shells: Boil the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool, so they are ready to be stuffed.
  3. Prepare Meat Sauce: In a large skillet over medium heat, add olive oil and sauté diced red and green bell peppers until softened. Add ground Italian sausage and ground beef, cooking until fully browned and cooked through. Stir in marinara sauce, garlic powder, onion powder, kosher salt, and black pepper. Mix well and set aside to cool slightly.
  4. Make the Filling: In a large bowl, combine ricotta cheese, cooked and chopped spinach, eggs, mozzarella, Parmesan cheese, garlic powder, and kosher salt. Mix thoroughly until well combined.
  5. Stuff the Shells: Using a spoon, fill each cooked jumbo shell with the ricotta and spinach mixture until fully packed.
  6. Assemble in Skillet: Take a large 13-inch oven-safe skillet and spread two large spoonfuls of the prepared meat sauce evenly at the bottom. Arrange the stuffed shells in a ring atop the sauce. Pour the remainder of the meat sauce evenly over the shells.
  7. Bake Initially: Place the skillet in the preheated oven and bake for 20 minutes at 350°F to heat through and meld flavors.
  8. Add Cheese and Finish Baking: Remove the skillet from the oven and cover the stuffed shells with 2 cups of shredded mozzarella cheese. Increase oven temperature to 375°F and continue baking for 15 minutes, or until the cheese is melted and bubbly.
  9. Optional Broil: For a golden, slightly crispy cheese topping, broil the dish for 2-3 minutes at the end, watching carefully to prevent burning.
  10. Garnish and Serve: Remove from oven, sprinkle fresh chopped parsley on top, and serve warm for a hearty and comforting meal.

Notes

  • Storage: Store leftovers in a sealed airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to retain flavor and texture.
  • Cooking Tip: Drain the cooked spinach thoroughly to avoid watery filling.
  • Variation: Substitute spinach with kale or other greens for a flavor twist.
  • Cheese Tip: Use freshly shredded mozzarella for better melting and texture than pre-shredded.

Keywords: stuffed shells, pasta shells, meat sauce, ricotta filling, baked pasta, Italian recipe, comfort food

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