How To Make Stuffed Shells With Meat: Easy Recipe Is a Baked Savory Delight

Life’s all about shortcuts, especially when it comes to cooking. But, for times when you’re not in a hurry, it’s only right to make a meal that delivers on flavor and comfort. Stuffed shells are the epitome of this because of their cheesy and saucy essence. And making them extra hearty is as simple as adding some meat into the mix before baking the dish. You can say preparing stuffed shells is a labor of love, and you’d be right as each step creates a rich and savory pasta delight. Here’s how to make stuffed shells with meat and cheese that become an instant favorite in your household!

What are stuffed shells?

At its core, this dish consists of conch-shaped pasta shells that are filled and baked with sauce. The filling and sauce can vary depending on the recipe. However, it’s common to see the shells stuffed with a ricotta cheese filling (sometimes including ground meat) and baked with tomato sauce. Stuffed shells are believed to have Sicilian origins, and they’ve made their way to the hearts and appetites of Italian cuisine lovers everywhere.

3 tips for making mouthwatering stuffed shells

Stuffed shells require a bit of prep, however, these three tips ensure delicious results every time!

1. Cook the pasta shells until they’re al dente.

The first step to preparing stuffed shells is cooking pasta. You want to allow the pasta shells to boil until they’re al dente according to the package’s instructions. This softens the shells so they’re easy to fill and can continue cooking in the oven without becoming mushy.

2. Pipe the filling into the shells.

Placing the filling inside of the cooked shells can be tricky if you’re just using a spoon. So, speed up the process by transferring the mixture to a plastic bag or piping bag and pipping each shell with it. Avoid overstuffing the shells as it could cause the filling to spill out.

3. Make sure the baking dish is large enough for the shells.

After filling the shells, arrange them in a baking dish with plenty of room so they all fit. This helps the pasta cook evenly and fully brown. You can also divide the shells between two smaller dishes to prevent overcrowding.

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How to make stuffed shells with meat

This stuffed shells recipe, posted on Chef Billy Parisi’s YouTube Channel, is so delicious that he even calls it “the best.” It uses a combination of Italian sausage and ground beef, which are satuéed and then added to a ricotta-spinach filling mixture. In addition to using tomato sauce, the recipe features Chef Parisi’s homemade bechamel sauce to add more richness to the dish. But, feel free to omit if desired. These stuffed shells are even tastier served with garlic bread and Caesar salad!

Sausage and Beef Stuffed Shells

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Ingredients:

• 12 oz. box of jumbo pasta shells (also called conchiglie rigate)
• 2 Tbs. olive oil
• 1 yellow onion, peeled and diced into small pieces
•  2 cloves of garlic, finely minced
• 8 oz. loose mild or spicy Italian sausage
• 8 oz. ground beef (85/15)
• 5 oz. baby spinach, roughly chopped
• 2 Tbs. chopped fresh basil
• 1 lb. small diced fresh mozzarella
• 16 oz. whole milk ricotta cheese
• 1½ cups grated parmesan cheese
• 1 large egg
• 2 to 2½ cups tomato basil sauce
• 1 bechamel sauce recipe
• Salt and pepper, to taste

Directions:

• Yield: 14 servings

1. Preheat oven to 425°F.
2. To boil pasta shells: In large pot of salted boiling water, boil pasta shell until al dente, about 8 to 9 minutes, gently stirring occasionally. Drain pasta, submerge shells into ice bath and spread out on sheet tray lined with parchment paper. Set aside.
3. To make filling: Heat olive oil in large wide pot over medium heat. Sauté onions until lightly browned, about 10 minutes. Add garlic and cook 1 minute.
4. Add Italian sausage and ground beef to skillet. Cook until browned and juices run clear, breaking apart meat while its cooking. Sprinkle in baby spinach and cook just until wilted.
5. Transfer mixture to large plate and spread it out. Chill in fridge about 30 minutes. Once cooled, transfer to large bowl with basil, ½ amount of small diced mozzarella, ricotta, 1 cup of parmesan cheese, large egg, and salt and pepper. Mix until completely combined.
6. To fill shells: Using piping bag stuffed with filling, stuff each shell until they’re mostly full. (Note: This can yield 28 stuffed shells.)
7. Pour tomato basil sauce into a 13-by-9-inch casserole dish in an even layer. Pour ¾ of bechamel sauce (if using) on top of tomato sauce. Place as many stuffed shells as possible over sauces. (Note: You may need to cook some in a separate dish if they all do not fit.)
8. To bake shells: Sprinkle on remaining small diced mozzarella and ½ cup of grated parmesan all over the top. Bake 25 to 30 minutes or until browned on top. Serve warm garnished with optional chopped parsley or basil. Enjoy!