Stuffed Shells with Meat
User Reviews
5
Stuffed Shells with Meat
Description
This recipe involves cooking jumbo pasta shells then stuffing them with a ricotta cheese mixture enriched by chopped cooked spinach, mozzarella, Parmesan, eggs, and seasoning. Meanwhile, a robust meat sauce is prepared by sautéing diced red and green bell peppers with ground Italian sausage and beef, then simmered with marinara sauce and spices. The shells are arranged in a skillet with sauce underneath and over the shells, then baked in the oven.
The baking process includes covering the shells with mozzarella cheese and increasing the oven temperature to melt and brown the topping. The resulting dish balances tender pasta stuffed with creamy filling and a flavorful meat sauce. Broiling at the end adds a light crust to the cheese topping.
This dish is suitable for a main course dinner and can be served hot. Leftovers keep well for up to 3 days refrigerated and can be reheated in the oven to maintain texture and flavor.
Ingredients
For the meat sauce
- 1 tablespoon extra-virgin olive oil
- 1 red bell pepper diced
- 1 green bell pepper diced
- 3/4 pound Italian sausage or up to 1 pound, ground
- 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 black pepper freshly ground
For the filling
- 32 ounces ricotta cheese
- 2 egg
- 1 cup spinach drained and chopped, cooked
- ¼ cup mozzarella cheese
- ¼ cup Parmesan Cheese shredded
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
Pasta
- 1 box pasta shells jumbo
- 2 cups mozzarella cheese
- parsley for serving, fresh
Instructions
- Preheat the oven to 350°F.
- Cook jumbo shells according to pasta instructions and set aside.
- In a large skillet, add the oil and peppers and saute until soft. Then add sausage and beef and cook until cooked through.
- Mix in the marinara sauce until smooth. Stir in garlic powder, onion powder, salt and pepper and set aside.
- In a large bowl, combine ricotta, spinach, eggs, mozzarella, parmesan, garlic powder and salt. Mix well. Stuff the ricotta mixture into the shells until they are packed.
- In a large 13-inch skillet, add two large spoonfuls of sauce to the bottom of the pan. Then, arrange the stuffed shells in a ring. Add the remaining sauce on top. Bake for 20 minutes, then fully cover with 2 cups mozzarella cheese and increase the oven temperature to 375°F. Bake for 15 minutes, or until the cheese is fully melted. For best results, broil at the end.
Notes
- Store leftovers covered in the refrigerator for up to three days to preserve flavor and texture.
- Reheat in a 350°F oven until warmed through to maintain the baked cheese texture.
User Reviews
Overall Rating
5
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