billyparisi.com
The Best Stuffed Shells Recipe
These amazing stuffed shells recipe is baked in a classic tomato and white sauce with delicious meat and ricotta cheese filling.
Prep
25 min
Cook
1h 30m
Total
1h 55m
Serves
14
Instructions
- 01
Preheat the oven to 425°.
- 02
Boil the conchiglie pasta until al dente in a large pot of boiling salted water, which takes about 8-9 minutes while gently stirring. Remove the noodles from the water, chill in an ice bath and then spread out on a sheet tray lined with parchment paper and set to the side.
- 03
Add the olive oil to a large rondeau pot over medium heat and cook the onions until lightly browned, which takes about 10 minutes. Next add in the garlic and cook for 1 minute.
- 04
Add in the Italian sausage and ground beef and cook until lightly browned and cooked through. Make sure to cut it down into small pieces.
- 05
Mix in the baby spinach just until wilted and then transfer the mixture to a large plate and slightly spread everything out and chill in the refrigerator for about 30 minutes.
- 06
Once cool transfer to a large bowl along with the basil, ½ the amount of small diced mozzarella, ricotta, 1 cup of parmesan cheese, large egg, and salt and pepper, and mix until completely combined.
- 07
Using a small spoon or a piping bag stuffed with the meat and cheese filling, stuff each shell until they are completely full. I was able to get 28 stuffed shells.
- 08
Evenly pour the pomodoro sauce into the bottom of a 13x9 casserole dish until it is coated.
- 09
Next, randomly bour ¾ of the bechamel sauce on top of the tomato sauce. See Video.
- 10
Line up as many stuffed shells as possible over the sauces. You may need to cook some in a separate dish if they all do not fit.
- 11
Sprinkle on remaining small diced mozzarella and ½ cup of grated parmesan all over the top and bake at 425° for 25-30 minutes or until browned on top.
- 12
Garnish with optional chopped parsley or basil.
Nutrition
per serving · 1 serving
- Calories
- 415
- Protein
- 23g
- Carbs
- 23g
- Fat
- 25g
- Fiber
- 1g
- Sugar
- 1g
- Sat. fat
- 12g
- Sodium
- 562mg
- Cholesterol
- 87mg
Variations & swaps
Ingredients and Substitutions
- Red Sauce – Use a good Pomodoro sauce for this.
- White Sauce – I prefer to cut the tomato sauce with bechamel sauce to make it richer in flavor.
- Pasta – You will need some jumbo shell pasta for this.
- Cheese – I like to use a combination of whole milk ricotta, mozzarella, and parmesan cheese. You can also use pecorino Romano.
- Vegetables – Onions, garlic, and baby spinach will be needed for my recipe.
- Eggs – Large eggs will help bind together the filling.
- Herbs – Fresh basil and flat-leaf Italian parsley will help add flavor and color to this.
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