Stuffed Shells with Meat and Cheese Recipe

Ingredients

• 15 mlextra-virgin olive oil
• 1red pepper, diced
• 1green pepper, diced
• 340 g (or up to 454 g)Italian sausage meat
• 340 g (or up to 454 g)beef mince
• 680 gmarinara sauce
• 1 teaspoongarlic powder
• 1 teaspoononion powder
• 1 teaspoonkosher salt
• ½ teaspoonfreshly ground black pepper
• 907 gricotta cheese
• 2eggs
• 1 cup (about 180 g)cooked spinach, drained and chopped
• ¼ cup (about 25 g)mozzarella cheese
• ¼ cup (about 25 g)grated Parmesan cheese
• 1 teaspoongarlic powder
• 1 teaspoonkosher salt
• 1 boxjumbo pasta shells
• 2 cups (about 200 g)mozzarella cheese
• To tastefresh parsley, for serving

Instructions

1. 1

   Make the meat sauce

   Heat 15 ml olive oil in a large frying pan over medium heat. Add both diced peppers and cook until softened. Add the Italian sausage and beef mince, browning them until fully cooked; drain excess fat if needed. Stir in the marinara, 1 teaspoon garlic powder, onion powder, 1 teaspoon kosher salt and black pepper. Simmer for 10–15 minutes.

2. 2

   Cook the shells

   While the sauce simmers, cook the jumbo shells in a large pan of salted boiling water according to the packet directions, until al dente. Drain and rinse under cold water to stop the cooking, then leave to cool slightly.

3. 3

   Mix the filling

   In a large bowl, combine the ricotta, eggs, cooked chopped spinach, ¼ cup mozzarella, Parmesan, 1 teaspoon garlic powder and 1 teaspoon kosher salt. Mix until evenly combined.

4. 4

   Fill the shells

   Heat the oven to 190°C (375°F). Spoon the ricotta mixture into each cooked shell and arrange the shells in a single layer in a baking dish.

5. 5

   Assemble and bake

   Spread the meat sauce evenly over the shells and scatter 2 cups mozzarella over the top. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for a further 10–15 minutes, until the cheese is melted and bubbling.

6. 6

   Garnish and serve

   Take the dish out of the oven and leave it to cool for a few minutes. Add fresh parsley before serving.

What are stuffed shells?

Stuffed shells are a baked pasta dish in which large pasta shells hold a savoury filling beneath sauce and cheese. This version pairs ricotta and spinach with a tomato sauce enriched by sausage and beef.

It sits in the Italian-American tradition of hearty baked pasta rather than relying on one definitive regional recipe. The separate filling and meat sauce give each shell a balance of creamy, savoury and tomato-rich flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 880 calories, 48g protein, 67g carbs, 45g fat.

The pasta shells provide most of the carbohydrates, while ricotta, sausage, beef and mozzarella contribute much of the protein and fat. Serve a moderate portion with salad or vegetables to balance the plate with something fresh.

Why the filling holds together

Ricotta: its soft, mild texture makes a creamy filling, while the eggs help it set as the shells bake.

Spinach: drain it well before chopping and mixing it in; excess water can make the filling loose. The mozzarella and Parmesan add savoury depth.

Build flavour in the sauce

Peppers: cook them until softened before adding the meat so they have time to sweeten and meld into the sauce.

Meat: brown the sausage and beef thoroughly, then drain away excess fat if the pan is greasy. A 10–15 minute simmer lets the meat, seasonings and marinara come together.

Handle the pasta gently

Al dente shells: cook them only until just tender, following the packet timing. They will soften further in the oven, and slightly firm shells are easier to fill without tearing.

Cool briefly: rinsing stops the cooking and helps the shells become manageable. Handle them carefully, since a split shell is harder to fill neatly.

Fill and arrange with care

Filling: use a spoon to add the ricotta mixture, taking care not to overfill or force it into the shell. Keep the filled shells in a single layer so they bake evenly.

Sauce: spread it across the shells before adding the top mozzarella. Covering the dish for the first 25 minutes keeps the pasta from drying; uncovering for the final 10–15 minutes lets the cheese bubble.

Make it a complete meal

Serve the shells with a crisp green salad or simply cooked vegetables to add freshness alongside the rich cheese and meat sauce.

Garlic bread is a natural companion for soaking up extra marinara. If serving a crowd, bring the baking dish to the table and portion out several shells with plenty of sauce.

Recipe notes & tips

• Drain the cooked spinach thoroughly so the ricotta filling stays thick.
• Keep a little space between shells so sauce can reach the gaps.
• Use a spoon to fill the shells without tearing their edges.
• Check the pasta packet, as cooking times vary between brands.
• Let the baked dish rest for a few minutes before serving so the filling settles.

Variations

• More vegetables: add finely chopped, softened mushrooms to the filling.
• A milder sauce: use all beef mince instead of Italian sausage and beef.
• Extra herbs: mix chopped basil or oregano into the ricotta filling.
• A crispier top: uncover the dish for the full final 10–15 minutes.
• Use frozen spinach: thaw it completely and squeeze out excess water before chopping.

Common mistakes to avoid

• Overcooking the shells: cook them only to al dente so they remain easy to fill and hold their shape in the oven.
• Watery filling: drain the spinach well before combining it with the ricotta.
• Tearing the shells: handle them gently after draining and leave them to cool slightly before stuffing.
• Skipping the sauce simmer: give it 10–15 minutes so the seasonings and meat have time to meld.
• Dry pasta on top: spread the meat sauce evenly over the shells before covering the dish.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat portions in the oven, covered, or in the microwave until piping hot; add a spoonful of sauce or water if the pasta seems dry.

Frequently asked questions