The best way to make Stuffed Shells is with both cheese and meat.
How to Make Stuffed Shells
Make Sauce: Brown beef and sausage. I also like to pulse the meat in a food processor a few times to get it finely ground. Then add the rest of the sauce ingredients and simmer.
Combine Fill cooked pasta shells according to package instructions then drain and lay out on a large baking sheet so they can cool and not stick together. In a bowl, combine ricotta, egg, 1 cup mozzarella, and 1/3 cup parmesan cheese. Spread 1 cup of the meat sauce in the bottom of a 9×13″baking dish. Carefully stuff each cooked shell with a small amount of ricotta mixture and a spoonful of meat mixture then place face up in the baking dish.
Bake: Sprinkle the easy stuffed shells with the rest of the mozzarella and parmesan cheeses. Bake at 350 degrees F for 25-30 minutes.
Make Ahead and Freezing Instructions
To Make Ahead: This entire stuffed shells recipe can be prepped and assembled up to a day ahead of time, stored in the fridge.
To Freeze: This is one of my favorite freezer meals! 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.
Stuffed Shells
Serves 6 Prep 20 minutes Cook 45 minutes Total 1 hour hr 5 minutes- 12 ounces Jumbo pasta shells (about 24 shells)
- 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 ounces tomato sauce
- 6 ounces tomato paste
- 14.5 ounces can diced tomatoes, undrained
- 1/2 cup water
- 2-3 teaspoons Italian seasonings, to taste
- 1 cup ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese, divided
- 2/3 cup freshly grated parmesan cheese, divided
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 9×13'' 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.
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.
