Go Back
- 20 jumbo pasta shells - 1 pound ground beef - 1 pound Italian sausage, casings removed - 1 cup ricotta cheese - 1 egg - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - 3 cups marinara sauce - 1 cup shredded mozzarella cheese - Fresh basil or parsley for garnish To make meaty stuffed shells, start with jumbo pasta shells. They hold the filling well. Use one pound of ground beef and one pound of Italian sausage for rich flavor. Mixing these meats gives a great taste and texture. You need ricotta cheese for a creamy filling. An egg helps bind everything together. Garlic powder, onion powder, and Italian seasoning give it that classic Italian flavor. Always add salt and pepper to taste. Marinara sauce is key to keep the shells moist. You’ll need three cups to pour over and under the shells. Finally, topping with shredded mozzarella makes it cheesy and delicious. Garnish with fresh basil or parsley for a pop of color and flavor. - Vegetables for stuffing - Additional cheeses - Herbs and spices You can get creative with add-ins! Chopped spinach or mushrooms can boost flavor and nutrition. You might want to mix in some bell peppers or zucchini for extra texture. Consider adding different cheeses too. Parmesan can add a nutty kick. You could also try provolone for a smoky taste. Fresh herbs like thyme or oregano can elevate the dish even more. - Side salad options - Bread suggestions - Wine pairings Pair your stuffed shells with a fresh side salad. A simple mix of greens, tomatoes, and a light vinaigrette works well. Garlic bread is also a tasty choice. It’s perfect for soaking up any extra sauce. For drinks, a nice red wine like Chianti or a light white wine like Pinot Grigio complements the flavors beautifully. You can also go for sparkling water with lemon for a refreshing non-alcoholic option. {{ingredient_image_1}} - Preheat the oven to 375°F (190°C). - Boil the jumbo pasta shells until they are al dente. Follow the package instructions. Drain the shells and set them aside to cool a bit. - In a large skillet, brown the ground beef and Italian sausage over medium heat. Cook until they are no longer pink. Drain any excess fat. - In a bowl, combine the cooked meat with ricotta cheese, one egg, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until everything is well blended. - Carefully fill each pasta shell with the meat and cheese mixture. Do this gently to avoid tearing the shells. Set the stuffed shells aside. - In a baking dish, pour a thin layer of marinara sauce at the bottom. This helps prevent sticking. Place the stuffed shells on top of the sauce. Cover them with the remaining marinara sauce. - Cover the baking dish with aluminum foil. Bake for 25 minutes. - After that, remove the foil and bake for another 10-15 minutes. Look for the cheese to be bubbly and golden. - Once done, take it out of the oven and let it cool for a few minutes. Garnish with fresh basil or parsley before serving. - Avoid overstuffing: Fill each shell with just enough mixture. Overstuffing makes it hard to cook evenly. - Use a spoon or piping bag: A spoon works well, but a piping bag gives you more control. It helps to fill each shell neatly and quickly. - Beyond mozzarella: best cheese options: Try ricotta or provolone for rich flavor. You can also use fontina for a nutty taste. - Melting tips for best texture: For a creamy melt, mix cheeses. Grate them finely and spread them evenly for smooth melting. - Cooking the pasta too long: Cook the shells until just al dente. They will soften more in the oven. - Not letting the dish rest: Let the dish sit for a few minutes after baking. This helps the layers set and makes serving easier. Pro Tips Cook Shells Al Dente: Cooking the pasta shells until al dente ensures they hold their shape and don’t become mushy during baking. Use Fresh Herbs: Garnishing with fresh basil or parsley adds a burst of flavor and color to your dish, making it more appetizing. Make Ahead: You can prepare the stuffed shells in advance and store them in the refrigerator or freezer. Just adjust the baking time if cooking from frozen. Experiment with Cheese: Feel free to mix different cheeses like Parmesan or provolone into the filling for added depth of flavor. {{image_2}} You can make meaty stuffed shells healthier by changing a few ingredients. Instead of ground beef and Italian sausage, try turkey or chicken. These meats have less fat but still taste great. For cheese, consider low-fat options like cottage cheese or low-fat ricotta. These choices keep the flavor but are lighter on calories. If you want a vegetarian dish, swap out the meat for plant-based proteins. Crumbled tofu or lentils work well in the filling. You can also add chopped spinach, zucchini, or mushrooms for extra flavor and nutrients. These veggies boost the dish while keeping it hearty. To spice things up, add chili flakes or diced jalapeños to your filling. This will add a kick to each bite. You can also try different marinara sauces, like spicy arrabbiata or a rich roasted garlic sauce. Each sauce will change the taste and keep your meals exciting. To keep your meaty stuffed shells fresh, use airtight containers. Glass or plastic containers work well. Make sure to let the shells cool down before sealing. Store them in the fridge for up to 3 days. When you are ready to eat, just heat them up! If you want to save some for later, freezing works great. First, let the stuffed shells cool completely. Then, wrap each shell in plastic or place them in a freezer-safe container. They can last up to 3 months in the freezer. For reheating, thaw them overnight in the fridge. Place them in the oven at 350°F (175°C) until hot. In the fridge, meaty stuffed shells last about 3 days. If you see mold or notice a strange smell, it's time to toss them. Always trust your senses. If the shells are dry or hard, they are no longer good to eat. Yes, you can use ground turkey or chicken instead of beef and sausage. These options offer a lighter taste. Ground turkey is leaner, while chicken provides a mild flavor. Both will still give you a great dish. To make Meaty Stuffed Shells gluten-free, choose gluten-free pasta alternatives. Many brands offer gluten-free jumbo shells. You can also use zucchini noodles for a fresh twist. Just ensure the other ingredients are gluten-free too. Yes, you can prep the shells a day before. Cook the pasta and prepare the filling. Stuff the shells, then cover and refrigerate. Bake them the next day. Just add a few extra minutes to the baking time. Leftover filling can be used in many ways. Mix it into scrambled eggs for a tasty breakfast. You can also use it in stuffed peppers or as a topping for baked potatoes. There are so many options! To add spice, mix in crushed red pepper flakes or diced jalapeños. You can also use a spicy sausage. A dash of hot sauce in the filling adds heat without altering the flavor. Experiment to find your perfect spice level! Meaty stuffed shells are a hearty dish made from jumbo pasta filled with meat and cheese. You can customize them with vegetables and different cheeses. Serve them with a fresh salad or crusty bread for a complete meal. Remember the key tips for stuffing and baking to avoid common mistakes. Explore variations like lighter options or vegetarian choices to fit your taste. Follow these steps, and you’ll impress everyone with this delicious, comforting dish!

Hearty Meaty Stuffed Shells

Delicious jumbo pasta shells filled with a savory meat and cheese mixture, topped with marinara sauce and melted mozzarella.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Calories 400 kcal

Ingredients
  

  • 20 pieces jumbo pasta shells
  • 1 pound ground beef
  • 1 pound Italian sausage, casings removed
  • 1 cup ricotta cheese
  • 1 piece egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • 3 cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • for garnish fresh basil or parsley

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Boil the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
  • In a large skillet over medium heat, cook the ground beef and Italian sausage until browned and cooked through. Drain excess fat.
  • In a bowl, combine the cooked meat mixture with ricotta cheese, egg, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until fully combined.
  • Carefully fill each pasta shell with the meat and cheese mixture. Set aside.
  • In a baking dish, pour a thin layer of marinara sauce at the bottom to prevent sticking. Arrange the stuffed shells on top and cover them with the remaining marinara sauce.
  • Sprinkle shredded mozzarella cheese evenly over the shells.
  • Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  • Remove from the oven, let it cool for a few minutes, then garnish with chopped fresh basil or parsley before serving.

Notes

Feel free to add more herbs or spices to the filling for extra flavor.
Keyword Italian, meat, pasta, stuffed shells