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Stuffed Shells with Meat and Cheese in Rich Meat Sauce Recipe

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5 from 61 reviews

This Stuffed Shells with Meat recipe combines tender jumbo pasta shells filled with a savory ricotta and spinach mixture, baked in a rich meat and marinara sauce, topped with melted mozzarella and fresh parsley. Perfect for a hearty family dinner, it delivers a comforting Italian classic with layers of flavor and satisfying textures.

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 (for topping)
  • Fresh parsley (for serving)

Instructions

  1. 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 the meat apart with a spoon, and cook until browned and cooked through, about 8-10 minutes. Pour in the marinara sauce and season with garlic powder, onion powder, kosher salt, and black pepper. Stir to combine and let simmer on low while you prepare the filling.
  2. 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 10-12 minutes. Drain the shells and rinse briefly with cold water to stop the cooking process and prevent them from sticking.
  3. Make the Filling: In a large mixing bowl, combine ricotta cheese, eggs, cooked spinach, mozzarella, Parmesan, garlic powder, and kosher salt. Mix thoroughly until all ingredients are well incorporated.
  4. Stuff the Shells: Using a spoon, fill each cooked shell generously with the ricotta and spinach filling. Arrange the stuffed shells in a single layer in a large baking dish.
  5. Assemble the Dish: Pour the meat sauce evenly over the stuffed shells in the baking dish, making sure to cover them well. Sprinkle the remaining 2 cups of mozzarella cheese evenly on top.
  6. Bake: Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake an additional 10-15 minutes until the cheese is bubbly and golden brown.
  7. Garnish and Serve: Remove from the oven and let the dish rest for about 5 minutes. Garnish with fresh parsley before serving. Enjoy your hearty and delicious stuffed shells!

Notes

  • You can substitute ground turkey for a leaner meat option.
  • If fresh spinach is not available, frozen spinach can be used but make sure it is thoroughly drained.
  • For a vegetarian version, omit the meat sauce and use a marinara or tomato sauce instead.
  • The stuffed shells can be prepared in advance and refrigerated before baking – just add additional baking time if baking from cold.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat well in the oven or microwave.

Find it online: https://amandafood.com/stuffed-shells-with-meat-and-cheese-in-rich-meat-sauce-recipe/