stuffed shells recipe with meat

Preparation Time: PT15M

Cooking Time: PT35M

Total Time: PT50M

Type of recipe: Main course

Cuisine: Italian

Keywords: Comfort food, pasta, casserole, family-friendly

Recipe Yield: Approximately 35 stuffed shells

Calories: Approximately 566 kcal per serving (4 shells)

Recipe Ingredients:

• 35 jumbo pasta shells
• 1 pound ground Italian sausage, cooked and drained
• 1 large egg
• 15 ounces ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• ¼ cup grated Parmesan cheese, divided
• 2 garlic cloves, minced
• ½ tablespoon dried parsley
• ½ tablespoon dried basil
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 28 ounces spaghetti sauce

Pros:

• Hearty and flavorful; a comforting meal.
• Can be made ahead and frozen for convenience.
• Family-friendly and well-received by picky eaters.

Cons:

• Preparation involves multiple steps, which may be time-consuming.
• Finding jumbo pasta shells can sometimes be challenging.

Recipe Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
3. In a large bowl, combine the cooked Italian sausage, egg, ricotta cheese, 1 cup of mozzarella cheese, minced garlic, dried parsley, dried basil, salt, and black pepper. Mix until well combined.
4. Spread 1 cup of spaghetti sauce over the bottom of a 9×13-inch baking dish.
5. Stuff each cooked pasta shell with the meat and cheese mixture and place them seam side up in the baking dish.
6. Pour the remaining spaghetti sauce over the stuffed shells. Sprinkle with the remaining 1 cup of mozzarella cheese and ¼ cup of Parmesan cheese.
7. Cover the baking dish with aluminum foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden.
9. Let the dish rest for 5-10 minutes before serving.

Best Stuffed Shells Recipe with Meat: 4 Secrets Revealed

Have you ever wondered why restaurant-style stuffed shells taste so much better than homemade versions? What if I told you that achieving that perfect, creamy, meaty stuffed shell at home isn’t just possible – it’s actually easy with a few chef-inspired secrets?

Overview: What Makes This Recipe Special

This isn’t just another stuffed shells recipe – it’s a game-changer that combines traditional Italian flavors with modern cooking techniques. Perfect for both weeknight dinners and special occasions, these stuffed shells with meat will become your new go-to comfort food.

Time Required:

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes

Difficulty Level: Medium

• Perfect for intermediate home cooks
• Detailed instructions make it accessible for beginners
• Professional results that will impress your guests

Secret #1: The Perfect Ingredients Make Perfect Shells

Essential Ingredients

For the Shells and Filling:

• 1 (12 oz) package jumbo pasta shells
• 1 pound ground beef (80/20 lean-to-fat ratio)
• 1 pound whole milk ricotta cheese
• 2 large eggs
• 2 cups shredded mozzarella cheese, divided
• 1 cup freshly grated Parmesan cheese
• 3 cloves garlic, minced
• 1 tablespoon fresh basil, finely chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste

For the Sauce:

• 2 (24 oz) jars high-quality marinara sauce
• 1 small onion, finely diced
• 2 tablespoons olive oil
• 1 teaspoon red pepper flakes (optional)

Why These Ingredients Matter:

• Ground beef (80/20): This ratio provides the perfect balance of flavor and moisture
• Whole milk ricotta: Creates a creamier filling than part-skim varieties
• Fresh garlic and herbs: Elevates the flavor profile significantly
• High-quality marinara: Forms the foundation of the dish’s flavor

Ingredient Substitutions and Variations

• Ground meat options: Replace beef with Italian sausage, ground turkey, or a combination
• Cheese alternatives: Try cottage cheese instead of ricotta for a lighter version
• Vegetarian option: Substitute meat with mushrooms, spinach, or plant-based crumbles
• Dairy-free: Use dairy-free ricotta and mozzarella alternatives

Secret #2: Perfect Preparation Techniques

Step-by-Step Instructions

1. Prepare the Pasta:
   • Bring a large pot of salted water to boil
   • Cook shells 2 minutes less than package directions (they’ll finish cooking in the oven)
   • Drain and lay shells on a baking sheet to prevent sticking
2. Make the Meat Mixture:
   • Heat olive oil in a large skillet over medium heat
   • Add diced onion and cook until translucent (5-7 minutes)
   • Add ground beef and break into small pieces
   • Cook until browned and no pink remains
   • Drain excess fat
   • Season with salt and pepper
   • Let cool slightly before mixing with cheese
3. Prepare the Cheese Filling:
   • In a large bowl, combine ricotta, 1 cup mozzarella, and Parmesan
   • Add eggs, minced garlic, basil, and oregano
   • Mix until well combined
   • Fold in cooled meat mixture
4. Make the Sauce Base:
   • In a saucepan, heat olive oil
   • Add red pepper flakes if using
   • Pour in marinara sauce
   • Simmer for 10 minutes to enhance flavors

Secret #3: Perfect Assembly Techniques

Assembly Instructions

1. Prepare the Baking Dish:
   • Preheat oven to 375°F
   • Spread 1 cup of sauce in the bottom of a 9×13 baking dish
2. Fill the Shells:
   • Use a spoon or piping bag to fill each shell
   • Don’t overfill – leave room for cheese expansion
   • Place shells in the prepared baking dish
3. Final Assembly:
   • Pour remaining sauce over shells
   • Sprinkle with remaining mozzarella
   • Cover with foil (spray foil with cooking spray to prevent sticking)

Presentation Tips

• Garnish with fresh basil leaves
• Drizzle with extra virgin olive oil
• Serve with additional warmed marinara sauce
• Pair with garlic bread and a fresh salad

Secret #4: Storage and Make-Ahead Tips

Make-Ahead Options

1. Prepare and Store Components:
   • Cook and fill shells up to 24 hours in advance
   • Store filled shells covered in refrigerator
   • Prepare sauce separately and refrigerate
2. Freezing Instructions:
   • Freeze filled shells individually on a baking sheet
   • Transfer to freezer bags once frozen
   • Store for up to 3 months
   • Sauce can be frozen separately

Storage Tips

• Refrigerate leftovers in an airtight container for up to 4 days
• Freeze cooked stuffed shells for up to 2 months
• Thaw overnight in refrigerator before reheating

Reheating Instructions

• Individual portions: Microwave 2-3 minutes
• Whole dish: Cover with foil and heat at 350°F for 20-25 minutes
• Add extra sauce when reheating to prevent dryness

Creative Recipe Variations

1. Mexican-Inspired Shells:
   • Use taco-seasoned meat
   • Replace Italian cheeses with Mexican blend
   • Swap marinara for enchilada sauce
2. Mediterranean Style:
   • Add spinach and feta to the filling
   • Use ground lamb instead of beef
   • Include sun-dried tomatoes and olives
3. Seafood Version:
   • Replace meat with shrimp or crab
   • Use a creamy alfredo sauce
   • Add fresh herbs like dill and parsley
4. Spicy Buffalo Chicken:
   • Use ground chicken with buffalo sauce
   • Mix in blue cheese crumbles
   • Top with ranch drizzle

Health Benefits

• High in protein from meat and cheese
• Good source of calcium
• Rich in lycopene from tomato sauce
• Contains essential vitamins and minerals
• Can be made healthier with lean meat options

Conclusion

Creating the perfect stuffed shells with meat isn’t just about following a recipe – it’s about understanding the little details that make a big difference. With these four secrets and detailed instructions, you’re now equipped to make restaurant-quality stuffed shells at home. Don’t be afraid to experiment with different variations and make this recipe your own. The joy of cooking comes from both following traditions and creating new ones.

Frequently Asked Questions

Q: Can I make this recipe ahead of time? A: Yes! You can prepare the shells up to 24 hours in advance and store them covered in the refrigerator. You can also freeze them for up to 3 months.

Q: How do I prevent the shells from breaking while cooking? A: Cook the shells 2 minutes less than package directions and handle them gently. Using a slotted spoon to remove them from boiling water helps prevent breakage.

Q: Can I use low-fat cheese to make it healthier? A: While you can use low-fat cheeses, the texture and flavor will be different. Consider reducing portion sizes instead of using low-fat alternatives for the best results.

Q: Why do my stuffed shells sometimes come out watery? A: This usually happens when excess moisture isn’t drained from the meat or when the ricotta cheese is too wet. Make sure to drain meat well and strain ricotta if it seems watery.

Q: How many shells should I prepare per person? A: Plan for 4-5 shells per person as a main course, or 2-3 as a side dish. The recipe typically yields 20-24 stuffed shells.

Q: Can I use different types of meat? A: Absolutely! Try Italian sausage, ground turkey, or a combination. Each will bring its own unique flavor to the dish.

Q: What’s the best way to reheat leftover stuffed shells? A: Cover with foil and reheat in a 350°F oven for 20-25 minutes, or microwave individual portions for 2-3 minutes. Add extra sauce to prevent drying.

Q: Can I make this recipe vegetarian? A: Yes! Replace the meat with chopped mushrooms, spinach, or plant-based crumbles. The cooking process remains the same.