Stuffed Shells
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
6
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Calories
684 kcal
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Course
Main Course
Stuffed Shells
Description
This recipe begins by cooking jumbo pasta shells until al dente to maintain shape during stuffing and baking. The meat sauce features browned ground beef and sausage, combined with garlic, onions, tomato sauce, tomato paste, diced tomatoes, water, and Italian seasoning simmered to develop a rich, savory flavor.
The cheese filling is made by mixing ricotta, egg, half the mozzarella, and a portion of grated Parmesan cheese to create a creamy and cohesive stuffing. Each cooled shell is filled with spoonfuls of cheese mixture, then layered in a baking dish with meat sauce, topped with additional cheese for a melted, golden finish.
This baked pasta dish is a crowd-pleaser for dinner and can be prepared ahead or frozen for convenience. When reheating, bake covered initially then uncovered to ensure thorough heating and bubbly cheese topping. A vegetarian version omits the meat sauce for a simpler alternative.
Ingredients
- 12 oz jumbo pasta shells (about 24 shells)
Red sauce:
- 1/2 pound ground beef lean
- 1/2 pound ground sausage , jimmy deans
- salt freshly ground
- black pepper freshly ground
- 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 seasoning to taste
Cheese Filling:
- 1 cup ricotta cheese
- 1 large egg
- 2 cups mozzarella cheese divided, shredded
- 2/3 cup Parmesan Cheese divided, freshly grated
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.
Notes
- For a vegetarian version, omit ground beef and sausage and use a tomato sauce without meat.
- Assemble the dish up to a day ahead; cover and refrigerate until ready to bake for convenience.
- Freeze the assembled dish in a freezer-safe pan, covered with double foil, for up to 3 months; thaw overnight in fridge before baking.
- Bake covered for 45 minutes, then uncovered for 15-20 minutes or until cheese is hot and bubbly to finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 684 kcal
% 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.
User Reviews
Overall Rating
4.9
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