The Best Stuffed Shells Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
1 hr 30 mins
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Servings
14
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Calories
415 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
The Best Stuffed Shells Recipe
Description
This recipe begins by cooking jumbo conchiglie shells until just al dente, then cooling and spacing them to prepare for stuffing. The filling combines browned Italian sausage and ground beef with sautéed onion, garlic, wilted spinach, fresh basil, diced fresh mozzarella, ricotta, Parmesan, and egg to bind the mixture. The filling is seasoned with salt and pepper.
Each shell is stuffed with the rich filling and arranged in a baking dish topped with pomodoro and béchamel sauces before baking at high heat. The baking process integrates the sauces and cheese, producing a tender baked pasta dish with layers of savory meat, mild cheese, and fresh spinach flavors.
The dish is best served promptly after baking but can be kept warm briefly in a low oven. It can be assembled a day ahead and refrigerated before baking, adding extra baking time if chilled prior to baking. Leftovers can be refrigerated or frozen, with reheating instructions for preserving texture and flavor.
Ingredients
- 12 ounce conchiglie rigate pasta jumbo; box of
- 2 tablespoons olive oil
- 1 yellow onion peeled small diced
- 2 garlic finely minced cloves
- 8 ounces Italian sausage loose
- 8 ounces ground beef 85/15
- 5 ounces baby spinach roughly chopped
- 2 tablespoons basil chopped, fresh
- 1 pound fresh mozzarella small diced
- 16 ounces ricotta cheese whole milk
- 1 ½ cups Parmesan Cheese grated
- 1 egg large
- 1/3 pomodoro sauce recipe
- 1 bechamel sauce recipe
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 425°.
- Boil the conchiglie pasta until al dente in a large pot of boiling salted water, which takes about 8-9 minutes while gently stirring. Remove the noodles from the water, chill in an ice bath and then spread out on a sheet tray lined with parchment paper and set to the side.
- Add the olive oil to a large rondeau pot over medium heat and cook the onions until lightly browned, which takes about 10 minutes. Next add in the garlic and cook for 1 minute.
- Add in the Italian sausage and ground beef and cook until lightly browned and cooked through. Make sure to cut it down into small pieces.
- Mix in the baby spinach just until wilted and then transfer the mixture to a large plate and slightly spread everything out and chill in the refrigerator for about 30 minutes.
- Once cool transfer to a large bowl along with the basil, ½ the amount of small diced mozzarella, ricotta, 1 cup of parmesan cheese, large egg, and salt and pepper, and mix until completely combined.
- Using a small spoon or a piping bag stuffed with the meat and cheese filling, stuff each shell until they are completely full. I was able to get 28 stuffed shells.
- Evenly pour the pomodoro sauce into the bottom of a 13x9 casserole dish until it is coated.
- Next, randomly bour ¾ of the bechamel sauce on top of the tomato sauce. See Video.
- Line up as many stuffed shells as possible over the sauces. You may need to cook some in a separate dish if they all do not fit.
- Sprinkle on remaining small diced mozzarella and ½ cup of grated parmesan all over the top and bake at 425° for 25-30 minutes or until browned on top.
- Garnish with optional chopped parsley or basil.
Notes
- This casserole can be assembled and refrigerated up to one day before baking; add 10 minutes to baking time if baked straight from the fridge.
- Leftover cooked shells can be discarded or stored; some shells may tear during cooking and cooling.
- Freeze covered for up to 3 months with or without sauces; reheat covered at 350°F for 15-20 minutes or until hot.
- For a vegetarian version, omit meat and increase mozzarella by one cup.
- Baking immediately after assembly yields best results; keep warm covered in oven at 200°F for up to 30 minutes if needed.
- Eight extra shells that do not fit in the main dish can be baked separately in a small casserole dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 23g | 8% |
| Protein | 23g | 46% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 562mg | 23% |
| Potassium | 292mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1438IU | 29% |
| Vitamin C | 4mg | 4% |
| Calcium | 351mg | 35% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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