Ultimate Baked Stuffed Shells with Hearty Meat Sauce & Three Cheeses: A Family Favorite
If you’re searching for a dinner that will delight everyone at the table, these classic stuffed shells with a rich meat filling are your answer. Imagine jumbo pasta shells, generously brimming with a savory, slow-cooked meat sauce and an abundance of melted, gooey cheese. Finished with even more cheese baked to golden perfection, this dish promises a winning, comforting meal that’s perfect for any occasion, from weeknight dinners to special gatherings.
My profound love for cheese is something I’ve probably mentioned before, and I know I’m far from alone in this obsession. Cheese possesses an almost magical ability to transform a good dish into a truly great one in an instant. However, sometimes even cheese, in its magnificent glory, can leave a little something to be desired. Many traditional stuffed shell recipes primarily rely on a simple cheese mixture for their filling. While delicious, I often found myself craving something more substantial, a depth of flavor that only a savory, robust element could provide. It was this desire for a more complete and satisfying meal that inspired the creation of this very recipe, combining the best of both worlds: creamy cheese and hearty meat.
The secret to elevating this dish from good to unforgettable lies in a homemade marinara sauce, brimming with flavor. While store-bought sauces can be convenient, they simply can’t compare to the rich, nuanced taste of a sauce made from scratch. I frequently incorporate homemade sauces into many of my recipes, such as my Creamy Spicy Shrimp Spaghetti and Rigatoni al Forno. So, it was only natural that a similar, deeply flavorful meat sauce was precisely what these cheesy stuffed shells needed to truly reach the next level of culinary excellence.
This recipe combines two Italian comfort food staples: perfectly cooked jumbo pasta shells and a deeply savory meat sauce. The combination of seasoned ground beef and spicy Italian sausage creates a rich foundation, slow-simmered with aromatic vegetables, red wine, and crushed tomatoes to develop an incredible depth of flavor. This isn’t just any meat sauce; it’s a labor of love that transforms simple ingredients into something extraordinary. When paired with a creamy, herbed ricotta cheese filling, these stuffed shells become an irresistible symphony of textures and tastes.
Key Ingredients Spotlight
- Jumbo Pasta Shells: These large, scoop-shaped pasta pieces are perfect for holding generous amounts of both the rich meat sauce and the creamy cheese filling, making each bite a delightful experience.
- Ground Beef & Italian Sausage: The blend of lean ground beef and flavorful Italian sausage (you can choose hot or mild based on your preference) provides a robust, savory base for the slow-cooked sauce. This combination adds layers of flavor that can’t be achieved with just one type of meat.
- Homemade Marinara Ingredients: Fresh onions and garlic are essential aromatics. Red wine deglazes the pan, adding depth, while crushed tomatoes form the rich body of the sauce. Seasonings like oregano, red pepper flakes (optional for heat), and a touch of sugar (to balance acidity) complete the profile.
- Three Cheese Blend: Creamy ricotta cheese is the foundation of the luscious filling, providing moisture and richness. Parmesan cheese adds a sharp, salty bite, while mozzarella cheese delivers that irresistible gooey, stretchy texture when baked. An egg acts as a binder for the ricotta mixture, ensuring it holds its shape.
- Fresh Herbs: Fresh parsley is incorporated into the cheese filling for a bright, herbaceous note that complements the richness of the cheese and meat.
How to Make These Irresistible Stuffed Shells
- Prepare the Meat & Aromatics: In a large, heavy-bottomed pan or Dutch oven, brown the ground beef and Italian sausage over medium heat, breaking up the meat as it cooks. Once thoroughly browned, remove the meat from the pan and set it aside, leaving about 1-2 tablespoons of rendered fat in the pan. Add the chopped onions to the skillet and cook until they soften and become translucent, typically 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Return the cooked meat to the pan.
- Build the Flavorful Meat Sauce: Pour in the red wine and allow it to simmer vigorously, scraping up any browned bits from the bottom of the pan, until the liquid has reduced by half. This step, known as deglazing, adds incredible depth. Next, stir in the red pepper flakes (if using), oregano, crushed tomatoes, sugar, water, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least an hour, or until the meat is incredibly tender and the flavors have melded beautifully.
- Craft the Creamy Cheese Stuffing: While the meat sauce simmers, preheat your oven to 350 degrees F (175 degrees C). In a large mixing bowl, combine the ricotta cheese, chopped fresh parsley, granulated garlic, both parmesan and mozzarella cheeses, the egg, and a pinch of salt and pepper. Mix all these ingredients thoroughly until well combined and creamy.
- Stuff the Shells: Ladle about one cup of the rich meat sauce into the bottom of a 9×13 inch baking dish, spreading it evenly. This will prevent the shells from sticking and add moisture. Carefully fill each cooked pasta shell with approximately one tablespoon of the prepared meat sauce and one tablespoon of the creamy cheese mixture. Arrange the stuffed shells snugly in the baking dish over the layer of sauce.
- Bake to Perfection: Once all shells are stuffed and arranged, top the entire dish with any remaining meat sauce and a generous sprinkle of parmesan cheese. Bake in the preheated oven for 20 minutes. After 20 minutes, remove the dish, sprinkle with more mozzarella cheese for ultimate meltiness, a drizzle of olive oil, and a dash of dried oregano. Return to the oven and bake for an additional 10 minutes, or until the cheese is bubbling and golden brown. Serve hot and enjoy!
Top Tip: For perfectly textured shells, cook them in boiling salted water until they are al dente. This means they are firm to the bite, as they will continue to cook in the oven and you want to avoid them becoming mushy.
Recipe Tips and Variations for Your Stuffed Shells
- Storage Solutions: Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them for up to 2 months. Keep in mind that freezing can alter the texture of the pasta shells, making them a bit softer upon reheating. Some don’t mind this change, while others prefer the fresh version.
- Reheating Instructions: If frozen, it’s best to allow the stuffed shells to thaw completely in the refrigerator before reheating. Once thawed or if reheating from the fridge, simply microwave individual portions until heated through, or cover the baking dish with foil and reheat in a 300°F (150°C) oven until warm, about 20-30 minutes.
- Adjust the Spice Level: The crushed red pepper flakes in the sauce add a subtle kick. If you prefer a milder flavor, simply omit them. For those who enjoy more heat, feel free to add a little extra, or even a pinch of cayenne pepper.
- Achieve Desired Sauce Thickness: If your meat sauce seems a little too thin, simply let it simmer uncovered for an additional 10-15 minutes. This allows some of the excess liquid to evaporate, resulting in a thicker, more concentrated sauce. Conversely, if you prefer a slightly thinner sauce, stir in a touch more water or even a splash of chicken broth until it reaches your desired consistency. A slightly thinner or thicker sauce won’t compromise the deliciousness of the dish!
- Gluten-Free Option: This recipe can easily be made gluten-free by using gluten-free large pasta shells. These are widely available in most grocery stores today. Always double-check labels on other ingredients like sauces or broths to ensure they are also certified gluten-free to avoid cross-contamination.
- Experiment with Cheeses: While mozzarella and ricotta are classic choices for this Italian dish, don’t hesitate to get creative! Parmesan cheese adds a salty, nutty flavor, but you could also try a blend of Pecorino Romano for a sharper taste. Other fantastic cheese options for the filling or topping include creamy goat cheese for a tangy note, spicy pepper jack for a kick, sharp cheddar, or even smoky gouda for a unique twist.
What Can I Serve These Stuffed Shells With?
Stuffed Shells are a hearty and delicious main dish, and they pair beautifully with a variety of classic Italian side dishes. When thinking about accompaniments, consider what might be served at your favorite Italian restaurant – those are often the perfect complements! Here are some excellent suggestions:
- Garlic Bread & Cheesy Breads: Crusty bread is ideal for soaking up every last drop of that incredible meat sauce. Try this Easy Cheesy Garlic Bread, Spinach Artichoke Dip Bread, or savory Cheese Garlic Biscuits.
- Light & Refreshing Salads: A crisp, fresh salad provides a wonderful contrast to the richness of the pasta. A simple green salad with a vinaigrette, or something more substantial like this Tomato Avocado Salad or a Vegetable Salad with Homemade Italian Dressing, is always a hit with Italian cuisine.
- Roasted Vegetables: Simple roasted asparagus, broccoli, or zucchini tossed with olive oil and herbs would make a great, healthy side.
We hope you and your family absolutely loved these decadent stuffed shells! Please let me know your thoughts and any variations you tried in the comment section down below. For more delicious recipes and cooking tutorial videos, be sure to follow me on Youtube and Facebook.
Stuffed Shells
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Ingredients
- 1 box of pasta shells
- 1 lb ground beef
- 1/2 lb Hot Italian Sausages
- 1 small onion
- 3 garlic cloves minced
- 1/4 cup red wine
- 1/4 tsp red pepper flakes
- 1 tsp oregano
- 42 oz crushed tomatoes
- 1/2 cup water
- 1 tbsp sugar
- 32 oz ricotta cheese
- 1/4 cup parsley
- 1/2 tsp garlic powder
- 1 egg
- 1/2 cup parmesan cheese
- 1/2 cup mozzarella cheese
- 1 tbsp olive oil
- salt and pepper to taste
Instructions
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Cook the ground beef and sausage over medium heat until well browned.
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Remove the beef and sausage from the skillet and set aside.
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Add the onions to the skillet and cook until translucent.
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Stir in the fresh garlic and cook until fragrant.
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Place the beef and sausage back in the skillet.
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Add the wine and let it reduce by half.
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Add the red pepper flakes, oregano, crushed tomatoes, sugar, water, salt, and pepper.
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Reduce the heat to low and cook for 1 hour or until the beef and sausage are fork tender.
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In a large bowl, combine the ricotta cheese, parsley, granulated garlic, egg, parmesan cheese, mozzarella cheese, salt, and pepper.
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Add about 1 cup of the meat sauce to a casserole dish.
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Fill the cooked shells with 1 tbsp of meat sauce and 1 tbsp of the ricotta filling.
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Top the shells with the remaining sauce and sprinkle some parmesan cheese on top.
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Bake in a preheated oven for 20 minutes at 350 degrees F.
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Sprinkle some fresh mozzarella cheese on top, oregano, olive oil and then place it back in the oven for an additional 10 minutes.
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Serve immediately and enjoy!
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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