Description

Stuffed Shells with Meat is the ultimate Italian comfort food—tender jumbo pasta shells filled with creamy ricotta and spinach, nestled in a rich meat sauce made with sausage, beef, and marinara, then topped with gooey mozzarella. This hearty baked pasta dish is easy enough for weeknights yet impressive enough for entertaining. It’s warm, cheesy, and guaranteed to bring everyone to the table.

Ingredients

Scale

For the Meat Sauce:

1 tbsp (15 ml) extra-virgin olive oil
1 red bell pepper, diced
1 green bell pepper, diced
¾–1 lb (340–450 g) ground Italian sausage
¾–1 lb (340–450 g) ground beef
24 oz (680 g) marinara sauce
1 tsp (5 g) garlic powder
1 tsp (5 g) onion powder
1 tsp (5 g) kosher salt
½ tsp (2 g) black pepper

For the Filling:

32 oz (900 g) ricotta cheese
2 large eggs
1 cup (150 g) cooked spinach, drained and chopped
¼ cup (30 g) mozzarella cheese
¼ cup (25 g) Parmesan cheese
1 tsp (5 g) garlic powder
1 tsp (5 g) kosher salt

For the Pasta:

1 box (12 oz / 340 g) jumbo shells
2 cups (240 g) mozzarella cheese
Fresh parsley, chopped, for garnish

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Instructions

Preheat oven to 350°F (175°C). Grease a 13-inch baking dish.
Cook pasta shells according to package directions until al dente. Drain and set aside.
In a skillet, heat olive oil over medium heat. Sauté red and green bell peppers until soft. Add sausage and beef, cooking until browned. Stir in marinara, garlic powder, onion powder, salt, and pepper. Simmer for 5 minutes.
In a bowl, mix ricotta, eggs, spinach, mozzarella, Parmesan, garlic powder, and salt until creamy.
Fill each cooked shell with the ricotta mixture.
Spread a thin layer of meat sauce in the baking dish. Arrange stuffed shells in a single layer, then pour remaining sauce on top.
Cover with foil and bake for 20 minutes. Remove foil, sprinkle mozzarella, increase oven to 375°F (190°C), and bake another 15 minutes.
For extra golden cheese, broil for 2–3 minutes at the end. Garnish with parsley and serve hot.

Notes

Slightly undercook pasta to prevent shells from breaking when baked.

Drain spinach well to avoid a watery filling.

Customize filling with basil, mushrooms, or red pepper flakes for extra flavor.

Make ahead and refrigerate up to 24 hours, or freeze unbaked shells for up to 3 months.

Use store-bought marinara to save time.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Plats
Method: Baking
Cuisine: Italian-American