Why You’ll Love This Recipe
I love how this dish combines the best of both worlds—savory, meaty flavor and creamy, cheesy filling. The blend of sausage and beef gives the sauce depth, while the ricotta filling adds a smooth, mild contrast. I also enjoy that it can be made ahead, refrigerated, or even frozen for a quick dinner later. When baked, the shells become tender and the cheese melts beautifully, creating that golden, bubbly top I can never resist.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the meat sauce:
1 tbsp extra-virgin olive oil
1 red bell pepper, diced
1 green bell pepper, diced
¾ – 1 lb ground Italian sausage
¾ – 1 lb ground beef
24 oz marinara sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
½ tsp freshly ground black pepper
For the filling:
32 oz ricotta cheese
2 eggs
1 cup cooked spinach, drained and chopped
¼ cup mozzarella cheese
¼ cup shredded Parmesan
1 tsp garlic powder
1 tsp kosher salt
For the pasta:
1 box jumbo shells
2 cups mozzarella cheese (for topping)
Fresh parsley, for serving
Directions
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I preheat the oven to 350°F (175°C).
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I cook the jumbo shells according to the package directions, drain, and set them aside.
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I heat olive oil in a large skillet over medium heat and sauté the diced red and green bell peppers until soft.
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I add the sausage and ground beef, cooking until browned. I stir in the marinara sauce, garlic powder, onion powder, salt, and black pepper. I let it simmer for a few minutes and then set it aside.
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In a large bowl, I mix the ricotta, spinach, eggs, mozzarella, Parmesan, garlic powder, and salt until smooth and well combined.
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I fill each cooked shell generously with the ricotta mixture.
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In a 13-inch baking dish, I spread a few spoonfuls of the meat sauce on the bottom, then arrange the stuffed shells in a single layer. I pour the remaining sauce evenly over the top.
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I cover the dish with foil and bake for 20 minutes. Then I uncover, sprinkle the remaining mozzarella cheese over the top, and increase the oven temperature to 375°F (190°C). I bake for another 15 minutes, until the cheese is melted and bubbly.
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For a golden finish, I broil for a couple of minutes before serving.
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I garnish with chopped parsley and serve warm.
Servings and timing
This recipe makes 8 servings. It takes about 15 minutes to prep and 25 minutes to bake (plus 15 minutes uncovered), for a total of about 40 minutes.
Variations
Sometimes I swap spinach for kale for a more earthy flavor, or I leave it out entirely for a simpler, cheesy filling. For extra creaminess, I mix a bit of cream cheese or mascarpone into the ricotta mixture. I also enjoy using spicy Italian sausage for more heat or topping the baked shells with extra Parmesan before broiling for a crispy crust.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover the dish with foil and warm it in the oven at 350°F (175°C) until hot. The shells can also be frozen—either baked or unbaked—and reheated directly from frozen with extra sauce added to keep them moist.
FAQs
Can I make this recipe ahead of time?
Yes, I often assemble the shells a day in advance, cover them, and refrigerate until ready to bake.
Can I freeze stuffed shells?
Absolutely. I freeze them before or after baking. When reheating, I bake from frozen at 350°F until hot and bubbly.
Do I need to use both beef and sausage?
No, I sometimes use just one type of meat, but the combination gives the sauce a rich, layered flavor.
Can I make this dish vegetarian?
Yes, I skip the meat sauce and use marinara with extra vegetables like mushrooms and zucchini instead.
What sides go well with stuffed shells?
I like serving them with garlic bread, a crisp Caesar salad, or roasted vegetables for a complete meal.
Conclusion
Stuffed shells with meat are one of those hearty, satisfying dishes that never fail to please. I love the contrast between the rich, cheesy filling and the flavorful, meaty sauce, all baked together under a layer of melted mozzarella. It’s comforting, filling, and always a hit at the dinner table—just like a true Italian classic should be.
Print
Stuffed Shells with Meat
- Total Time: 40 minutes
- Yield: 8 servings
Description
These baked jumbo shells are stuffed with creamy ricotta and spinach, layered with savory beef and sausage marinara, then topped with bubbling mozzarella—pure comfort food.
Ingredients
For the Meat Sauce:
1 tbsp extra-virgin olive oil
1 red bell pepper, diced
1 green bell pepper, diced
¾ – 1 lb ground Italian sausage
¾ – 1 lb ground beef
24 oz marinara sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
½ tsp freshly ground black pepper
For the Filling:
32 oz ricotta cheese
2 eggs
1 cup cooked spinach, drained and chopped
¼ cup mozzarella cheese
¼ cup shredded Parmesan cheese
1 tsp garlic powder
1 tsp kosher salt
For the Pasta:
1 box jumbo shells
2 cups mozzarella cheese (for topping)
Fresh parsley, for serving
Instructions
Preheat Oven: Preheat the oven to 350°F (175°C).
Cook Pasta: Cook jumbo shells according to package instructions. Drain and set aside.
Prepare Meat Sauce:
Heat olive oil in a large skillet over medium heat.
Sauté diced red and green bell peppers until soft.
Add ground sausage and beef; cook until browned.
Stir in marinara, garlic powder, onion powder, salt, and pepper. Let simmer briefly.
Make Filling:
In a large bowl, mix ricotta, spinach, eggs, mozzarella, Parmesan, garlic powder, and salt.
Stuff Shells:
Fill each cooked shell with the ricotta mixture.
Assemble Dish:
Spread a few spoonfuls of meat sauce in the bottom of a 13-inch baking dish.
Arrange stuffed shells in a single layer. Pour remaining meat sauce over shells.
Bake:
Cover and bake at 350°F for 20 minutes.
Uncover, top with 2 cups mozzarella, raise oven to 375°F, and bake another 15 minutes.
Optional: Broil for a few minutes for a golden-brown top.
Serve:
Garnish with fresh parsley and serve warm.
Notes
Use store-bought or homemade marinara sauce for convenience or added flavor.
Swap spinach for kale or omit entirely for a simpler version.
Add extra Parmesan on top for more cheesy goodness.
Perfect for make-ahead meals—just assemble and refrigerate before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
