Description
Delicious stuffed jumbo pasta shells filled with a savory ricotta-spinach mixture and baked in a rich homemade meat sauce, topped with melted mozzarella and fresh parsley. This hearty Italian-American dish makes a perfect comforting meal for family dinners or special occasions.
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
- 1/2 teaspoon freshly ground black pepper
Filling
- 32 ounces ricotta cheese
- 2 eggs
- 1 cup cooked spinach, drained and chopped
- 1/4 cup mozzarella cheese
- 1/4 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
- Prepare the Meat Sauce: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add diced red and green bell peppers and sauté until slightly softened. Add the ground Italian sausage and ground beef, cooking until browned and fully cooked, breaking up the meat with a spoon. Season with garlic powder, onion powder, kosher salt, and freshly ground black pepper. Pour in 24 ounces of marinara sauce, stir well, and let the sauce simmer on low heat while preparing the filling.
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Lay shells on a clean kitchen towel or tray to dry and cool.
- Make the Filling: In a large mixing bowl, combine 32 ounces of ricotta cheese, 2 eggs, 1 cup cooked and chopped spinach, 1/4 cup mozzarella cheese, 1/4 cup shredded Parmesan, 1 teaspoon garlic powder, and 1 teaspoon kosher salt. Mix thoroughly until evenly combined and creamy.
- Stuff the Shells: Using a spoon, carefully fill each cooked jumbo shell with the ricotta-spinach mixture, ensuring each shell is generously filled but not overstuffed to prevent tearing.
- Assemble the Dish: Preheat your oven to 350°F (175°C). Spread a thin layer of the meat sauce on the bottom of a large baking dish. Arrange the stuffed shells side by side in the dish. Pour the remaining meat sauce evenly over the stuffed shells, then sprinkle 2 cups of mozzarella cheese on top.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and slightly golden on top.
- Serve: Let the stuffed shells cool for a few minutes out of the oven. Garnish with freshly chopped parsley before serving to add a fresh color and flavor contrast.
Notes
- For a milder flavor, substitute Italian sausage with ground turkey or chicken.
- You can prepare the meat sauce and filling ahead of time and assemble just before baking.
- Make sure to drain spinach well to prevent a watery filling.
- Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
- To reheat, cover with foil and warm in the oven at 350°F until heated through.
Keywords: stuffed shells, Italian recipe, pasta shells, meat sauce, ricotta filling, baked pasta, Italian-American cuisine