Description
Delicious stuffed pasta shells filled with a savory mixture of ricotta, spinach, and cheeses, baked in a rich meat sauce made from Italian sausage and ground beef. This comforting dish is perfect for family dinners and hearty meals.
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 Toppings
- 1 box jumbo shell pasta
- 2 cups mozzarella cheese (for topping)
- Fresh parsley for serving
Instructions
- Prepare the Meat Sauce: Heat the olive oil in a large skillet 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, cooking until browned and no longer pink, breaking up the meat as it cooks. Stir in the marinara sauce, garlic powder, onion powder, kosher salt, and black pepper. Simmer the sauce on low heat while you prepare the filling and pasta.
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Cook the jumbo shells according to package instructions until al dente, usually around 10-12 minutes. Drain and rinse with cold water to prevent sticking, then set aside to cool slightly.
- Make the Filling: In a large bowl, combine the ricotta cheese, eggs, cooked spinach, mozzarella cheese, Parmesan cheese, garlic powder, and kosher salt. Mix thoroughly until smooth and well incorporated.
- Stuff the Shells: Preheat your oven to 375°F (190°C). Spoon the cheese and spinach mixture into each cooked shell generously and arrange the stuffed shells in a large baking dish.
- Assemble and Bake: Spoon the prepared meat sauce over the stuffed shells evenly. Sprinkle the remaining 2 cups of mozzarella cheese on top. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
- Serve: Remove the dish from the oven and let it cool for about 5 minutes. Garnish with fresh parsley before serving for a fresh, vibrant touch.
Notes
- You can substitute ground turkey or chicken for a leaner meat option.
- For a vegetarian version, omit the meat sauce and use a tomato basil sauce instead.
- Make sure to drain the cooked spinach well to avoid watery filling.
- The dish can be prepared a day ahead and refrigerated; bake it covered for 35-40 minutes if baking chilled.
- Leftovers reheat well in the oven or microwave.
Keywords: stuffed shells, meat sauce, baked pasta, Italian dinner, ricotta filling, spinach pasta shells, comfort food