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Stuffed Shells with Meat and Ricotta Cheese Filling Recipe

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★★★★★

4.8 from 431 reviews

Delicious Stuffed Shells with Meat combine savory Italian sausage and beef in a rich marinara sauce, paired with jumbo pasta shells filled with a creamy ricotta and spinach mixture. Topped with mozzarella and Parmesan cheese, this hearty casserole is baked to golden perfection, making it a perfect family-friendly dinner.

Ingredients

Scale

Meat Sauce

  • 1 tablespoon extra-virgin olive oil
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3/4 pound ground Italian sausage (or up to 1 pound)
  • 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 freshly ground black pepper

Filling

  • 32 ounces ricotta cheese
  • 2 eggs
  • 1 cup cooked spinach, drained and chopped
  • ¼ cup mozzarella cheese
  • ¼ cup shredded Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt

Pasta and Topping

  • 1 box jumbo shells
  • 2 cups mozzarella cheese
  • Fresh parsley for serving

Instructions

  1. Prepare the meat sauce: In a large skillet, heat the olive oil over medium heat. Add the diced red and green bell peppers and sauté until softened, about 5 minutes. Add the ground Italian sausage and ground beef, breaking them apart with a spoon, and cook until browned and cooked through, approximately 8-10 minutes. Drain any excess fat.
  2. Season the sauce: Stir in the marinara sauce, garlic powder, onion powder, kosher salt, and freshly ground black pepper. Reduce heat and let it simmer gently while you prepare the filling.
  3. Cook pasta shells: Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package instructions until al dente, usually about 9-12 minutes. Drain and rinse briefly with cold water to stop the cooking process and prevent sticking.
  4. Make the filling: In a mixing bowl, combine the ricotta cheese, eggs, cooked chopped spinach, ¼ cup mozzarella cheese, ¼ cup shredded Parmesan, garlic powder, and kosher salt. Mix well until fully incorporated.
  5. Stuff the shells: Preheat oven to 375°F (190°C). Using a spoon, carefully fill each cooked jumbo shell with the cheese and spinach mixture.
  6. Assemble the casserole: Spread a thin layer of the meat sauce on the bottom of a baking dish. Arrange the stuffed shells in a single layer over the sauce. Spoon the remaining meat sauce over the shells, then sprinkle with 2 cups of mozzarella cheese.
  7. Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese on top is melted and bubbly.
  8. Garnish and serve: Remove from oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.

Notes

  • You can substitute ground turkey or chicken for a leaner meat option.
  • Fresh spinach can be used instead of frozen; sauté it lightly before use to reduce moisture.
  • If you prefer a vegetarian version, omit the meat sauce and add extra vegetables or use a tomato basil sauce.
  • This dish can be prepared ahead of time and refrigerated before baking; add extra baking time if baking from cold.
  • Use low-fat ricotta cheese to reduce fat content.

Keywords: Stuffed Shells, Meat Sauce, Italian Casserole, Ricotta, Spinach, Baked Pasta

Find it online: https://mjrecipe.com/stuffed-shells-with-meat-and-ricotta-cheese-filling-recipe/