4.9 from 195 votes
Stuffed Shells
Easy and delicious Stuffed Shells recipe with both cheesy ricotta and a meat filled red sauce inside large shell noodles. This freezer friendly meal is everyone's favorite.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 6
Calories: 684 kcal
Course:
Main Course
Cuisine:
Italian , American
Ingredients
- 12 oz jumbo pasta shells (about 24 shells)
Red sauce:
- 1/2 pound lean ground beef
- 1/2 pound ground sausage , jimmy deans
- Salt and freshly ground black pepper
- 3-4 cloves garlic , minced
- 1 onion , chopped
- 16 oz tomato sauce
- 6 oz tomato paste
- 14.5 oz can diced tomatoes , undrained
- 1/2 cup water
- 2-3 teaspoons Italian seasonings , to taste
Cheese Filling:
- 1 cup ricotta cheese
- 1 large egg
- 2 cups shredded Mozzarella cheese , divided
- 2/3 cup freshly grated Parmesan cheese , divided
Instructions
- Cook pasta shells according to package instructions, until al-dente. Drain from water and lay out on a large baking sheet to cool, so that they don't stick together.
- Brown meat: In a large skillet over medium high heat brown the beef and sausage. Remove grease. Optional: Add meat to a food processor and pulse 2-3 times until the meat is crumbled really small. Return to pan. Season with salt and pepper.
- Finish red sauce: Add garlic and onions to the pan with the meat and cook for 2-3 minutes. Add tomato sauce, tomato paste, diced tomatoes, water and Italian seasoning. Simmer for 15-20 minutes. Taste sauce and more salt and pepper, Italian seasoning or garlic powder, if needed.
- Cheese filling: Add ricotta cheese, egg, 1 cup mozzarella, and 1/3 cup parmesan cheese to a large mixing bowl and stir well to combine.
- Assemble: Spread 1 cup meat sauce into the bottom of a 9x13'' pan. Stuff each cooked shell with a small spoonful of ricotta mixture, then a spoonful of meat mixture and set them face up in a large baking dish. Spoon the remaining red sauce over the top of all of the stuffed shells. Sprinkle with remaining mozzarella and parmesan cheese.
- Bake at 350 degrees for 25-30 minutes.
Cup of Yum
Notes
- Vegetarian Stuffed Shells: omit the ground beef and sausage.
- Make Ahead Instructions: assemble the entire dish up to. day ahead, cover and store in the fridge until ready to bake.
- Freezing Instructions: Assemble in a freezer safe or disposable aluminum pan. Cover with a double layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge. Bake covered, for 45 minutes, then uncovered for 15-20 minutes or until hot and bubbly.
Nutrition Information
Calories
684kcal
(34%)
Carbohydrates
61g
(20%)
Protein
41g
(82%)
Fat
31g
(48%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.2g
Cholesterol
142mg
(47%)
Sodium
1335mg
(56%)
Potassium
1137mg
(32%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
1457IU
(29%)
Vitamin C
20mg
(22%)
Calcium
456mg
(46%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 684
% Daily Value*
| Calories | 684kcal | 34% |
| Carbohydrates | 61g | 20% |
| Protein | 41g | 82% |
| Fat | 31g | 48% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 142mg | 47% |
| Sodium | 1335mg | 56% |
| Potassium | 1137mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 1457IU | 29% |
| Vitamin C | 20mg | 22% |
| Calcium | 456mg | 46% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.