Stuffed Shells

4.88 from 64 votes

Easy and delicious Stuffed Shells recipe with both cheesy ricotta and a meat filled red sauce inside large shell noodles. This freezer friendly meal is everyone's favorite.

Prep Time20

Cook Time45

Total Time1 5

Course: Main Course

Cuisine: American, Italian

Servings:

Calories: 684kcal

Author: Lauren Allen

Cost: 7

Equipment

Meat Chopper

Ingredients

12 oz Jumbo pasta shells (about 24 shells)

Red sauce:

1/2 pound lean ground beef
1/2 pound ground sausage , jimmy deans
salt and freshly ground black pepper
3-4 cloves garlic , minced
1 onion , chopped
16 oz tomato sauce
6 oz tomato paste
14.5 oz can diced tomatoes , undrained
1/2 cup water
2-3 teaspoons Italian seasonings , to taste

Cheese Filling:

1 cup ricotta cheese
1 large egg
2 cups shredded mozzarella cheese , divided
2/3 cup freshly grated parmesan cheese , divided

US Customary - Metric

Instructions

Cook pasta shells according to package instructions, until al-dente. Drain from water and lay out on a large baking sheet to cool, so that they don't stick together.
Brown meat: In a large skillet over medium high heat brown the beef and sausage. Remove grease. Optional: Add meat to a food processor and pulse 2-3 times until the meat is crumbled really small. Return to pan. Season with salt and pepper.
Finish red sauce: Add garlic and onions to the pan with the meat and cook for 2-3 minutes. Add tomato sauce, tomato paste, diced tomatoes, water and Italian seasoning. Simmer for 15-20 minutes. Taste sauce and more salt and pepper, Italian seasoning or garlic powder, if needed.
Cheese filling: Add ricotta cheese, egg, 1 cup mozzarella, and 1/3 cup parmesan cheese to a large mixing bowl and stir well to combine.
Assemble: Spread 1 cup meat sauce into the bottom of a 9x13'' pan. Stuff each cooked shell with a small spoonful of ricotta mixture, then a spoonful of meat mixture and set them face up in a large baking dish. Spoon the remaining red sauce over the top of all of the stuffed shells. Sprinkle with remaining mozzarella and parmesan cheese.
Bake at 350 degrees for 25-30 minutes.

Video

Notes

Vegetarian Stuffed Shells: omit the ground beef and sausage.

Make Ahead Instructions: assemble the entire dish up to. day ahead, cover and store in the fridge until ready to bake.

Freezing Instructions: Assemble in a freezer safe or disposable aluminum pan. Cover with a double layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge. Bake covered, for 45 minutes, then uncovered for 15-20 minutes or until hot and bubbly.

Nutrition

Recipe Link

Recipe Video