Description
This decadent Stuffed Shells with Meat recipe combines tender jumbo pasta shells filled with a rich mixture of ricotta, spinach, and cheeses, complemented by a hearty homemade meat sauce made from Italian sausage, ground beef, and bell peppers, all baked to perfection with melted mozzarella on top. A perfect family-friendly comfort meal that’s both flavorful and satisfying.
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 & Topping
- 1 box jumbo shells
- 2 cups mozzarella cheese
- Fresh parsley for serving
Instructions
- Prepare the meat sauce: Heat the olive oil in a large skillet over medium heat. Add the diced red and green bell peppers and sauté until softened, about 5 minutes. Add the ground Italian sausage and ground beef, breaking them up with a spoon, and cook until browned and cooked through, approximately 8-10 minutes. Stir in the marinara sauce, garlic powder, onion powder, kosher salt, and black pepper. Simmer the sauce over low heat while you prepare the filling.
- Cook the pasta shells: Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package instructions until al dente, usually about 10 minutes. Drain and rinse the shells under cold water to stop the cooking process and prevent sticking.
- Make the filling: In a large mixing bowl, combine the ricotta cheese, eggs, cooked spinach, mozzarella, Parmesan cheese, garlic powder, and kosher salt. Mix well to create a smooth filling.
- Stuff the shells: Preheat your oven to 375°F (190°C). Spread a thin layer of the meat sauce on the bottom of a large baking dish. Using a spoon, fill each cooked shell generously with the ricotta mixture and place them in the baking dish open side up.
- Assemble and bake: Pour the remaining meat sauce evenly over the stuffed shells. Sprinkle the 2 cups of mozzarella cheese over the top. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted, bubbly, and slightly golden.
- Serve: Garnish the baked stuffed shells with freshly chopped parsley. Let the dish rest for 5 minutes before serving to allow the flavors to meld and the filling to set.
Notes
- You can substitute ground turkey for the Italian sausage and beef for a leaner option.
- Ensure the spinach is well-drained to avoid soggy filling.
- For extra flavor, add a pinch of red pepper flakes to the meat sauce.
- Make it ahead by assembling the dish and refrigerating for up to 24 hours before baking.
- Use fresh parsley just before serving for a vibrant color and fresh taste.
Keywords: Stuffed Shells, Italian Sausage, Ground Beef, Ricotta Cheese, Marinara Sauce, Baked Pasta, Comfort Food