stuffed shells recipe with meat

Delicious Stuffed Shells Recipe with Meat for Dinner

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Growing up, my mother’s homemade stuffed shells were a beloved family tradition. The aroma of the savory meat filling and bubbling marinara sauce would fill our home. It would beckon us to the table for a comforting and satisfying meal. Now, as a busy parent myself, I understand the importance of having a go-to recipe.

This recipe not only delights the taste buds but also simplifies mealtime. That’s why I’m excited to share this delicious stuffed shells recipe with meat. It’s a dish that’s sure to become a new favorite in your household.

Key Takeaways

  • This hearty stuffed shells recipe combines jumbo pasta shells filled with a savory mixture of ground beef, ricotta cheese, and spinach.
  • The dish serves about 8-9 people, making it perfect for feeding a crowd.
  • The recipe can be made ahead and frozen for up to 3 months, providing convenient make-ahead options.
  • The stuffed shells are topped with marinara sauce and melted mozzarella, creating a comforting and protein-rich meal.
  • With a prep time of 15 minutes and a total cooking time of 50 minutes, this recipe is easy to prepare and perfect for busy weeknights.

Why This Stuffed Shells Recipe with Meat Is a Family Favorite

Baked stuffed shells with ground beef or stuffed shells with ricotta and meat are loved by all. They’re a hearty, protein-rich dish great for big groups. It’s perfect for special events or busy weeknights.

Perfect for Feeding a Crowd

This recipe makes 6 servings, enough for everyone. It has 1 pound of ground beef and lots of cheese. Each serving is packed with protein and flavor.

Make-Ahead Convenience

This baked stuffed shells with ground beef recipe is great because you can make it ahead. You can store it in the fridge for 2 days or freeze it for 3 months. It’s a big help on busy nights.

Protein-Rich Comfort Food

The mix of pasta, ground beef, and cheese makes a comforting dish. It’s full of protein, with 39 grams per serving. Everyone will feel full and happy.

“This is my go-to recipe when I need to feed a crowd. The kids love the cheesy filling, and I love how easy it is to prepare in advance.”

Essential Ingredients for Italian Stuffed Shells

To make delicious cheese and meat stuffed pasta shells or beef and cheese stuffed conchiglioni, you need the right ingredients. You’ll need jumbo pasta shells, lean ground beef or Italian sausage, and creamy ricotta cheese. Also, don’t forget the melty mozzarella, grated Parmesan, fresh spinach, eggs, onion, and garlic.

For a lighter dish, use part-skim cheese. But if you want it richer, go for full-fat cheese. And remember, fresh parsley is great for garnishing.

Ingredient Amount
Jumbo pasta shells (conchiglioni) 12 oz box
Italian sausage 8 oz
Ground beef 8 oz
Whole milk ricotta cheese 16 oz
Grated Parmesan cheese 1 1/2 cups
Large egg 1
Chopped baby spinach 5 oz
Fresh basil 2 tbsp
Pomodoro sauce 1/3 of recipe
Bechamel sauce 1 recipe

With these ingredients, you’re ready to make a tasty cheese and meat stuffed pasta shells or beef and cheese stuffed conchiglioni. It’s sure to impress your family and friends.

Kitchen Equipment and Preparation Tips

To make classic stuffed shells with meat sauce, you’ll need some basic kitchen tools. First, grab a large pot for boiling the jumbo pasta shells. Then, use a skillet to cook the ground Italian sausage or ground beef. You’ll also need a mixing bowl for the cheese filling and a 9×13-inch baking dish for assembling and baking.

Required Cookware

  • Large pot (6-8 quarts) for boiling pasta
  • Skillet for cooking ground meat
  • Mixing bowl for filling ingredients
  • 9×13-inch baking dish for assembling and baking

Shell Cooking Techniques

When cooking the jumbo pasta shells, follow the package instructions but with a twist. Cook the shells 2-3 minutes less than recommended to prevent them from getting too soft. Use about 4-6 quarts of water for cooking the pasta shells.

Temperature and Timing Guidelines

Preheat your oven to 350°F (175°C) for baking the stuffed shells. The dish takes about 45 minutes to cook, with 40 minutes covered and 5 minutes uncovered. This allows the cheese to melt and the top to get lightly golden.

Step-by-Step Cooking Instructions

Get ready to make a tasty Italian dish with this simple guide. You can use ground beef or Italian sausage. This recipe makes a hearty, protein-rich meal that everyone will love.

  1. Preheat your oven to 350°F (175°C).
  2. Boil a large pot of salted water. Cook the jumbo pasta shells until they’re almost done, about 2-3 minutes less than the package says. Drain and let them cool a bit.
  3. In a big skillet, cook the ground beef or Italian sausage over medium-high heat. Break it up as it cooks. Add onions and garlic and cook until they’re soft and the meat is done, about 5-7 minutes.
  4. In a big bowl, mix the ricotta cheese, egg, spinach, and 1 1/2 cups of Italian cheese blend. Add salt, pepper, and garlic salt to taste.
  5. Put 1/2 cup of pasta sauce at the bottom of a 9×13-inch baking dish. Fill each pasta shell with the cheese and meat mix. Then, put them in the dish.
  6. Pour the rest of the pasta sauce over the shells. Top with 1/2 cup of Parmesan cheese and 4 cups of mozzarella cheese.
  7. Cover the dish with foil and bake for 40 minutes. Then, remove the foil and bake for 5 more minutes, until the cheese is melted and bubbly.
  8. Let the stuffed shells cool for 10-15 minutes before serving. You can garnish with fresh basil if you like.

Follow these steps to make a delicious stuffed pasta shells dish. It’s perfect for a family dinner or a meal that everyone will enjoy. Enjoy the amazing flavors of this Italian stuffed shells recipe!

stuffed pasta shells

Nutrition Facts Per Serving
Calories 707 kcal
Carbohydrates 13g
Protein 50g
Fat 51g
Saturated Fat 28g
Cholesterol 175mg
Sodium 2032mg
Potassium 683mg
Fiber 1g
Sugar 5g

Making the Perfect Meat and Cheese Filling

To make the best stuffed shells, focus on the filling. Start with lean ground beef or Italian sausage for the meat base. Mix it with ricotta, mozzarella, and Parmesan cheese for a rich filling.

Meat Preparation Tips

Choose lean ground beef or spicy Italian sausage for the best flavor. Brown the meat well, breaking it into small pieces. Drain the fat to keep the filling from getting greasy.

Cheese Mixture Secrets

  • Use high-quality ricotta cheese for a creamy texture.
  • Freshly grate mozzarella and Parmesan for the best flavor.
  • Add thawed, well-drained frozen spinach for extra nutrition and color.

Seasoning Balance

Season the filling with garlic, Italian herbs, salt, and pepper. Taste and adjust the seasoning to match your marinara sauce. Aim for a balance of savory and cheesy flavors.

Ingredient Quantity
Ground Beef or Italian Sausage 1 pound
Ricotta Cheese 1-1/2 cups
Mozzarella Cheese, Freshly Grated 1 cup
Parmesan Cheese, Freshly Grated 1/2 cup
Frozen Spinach, Thawed and Drained 1/2 cup
Garlic, Minced 2 cloves
Italian Seasoning 1 teaspoon
Salt 1/2 teaspoon
Black Pepper 1/4 teaspoon

Follow these tips for a delicious filling. Your stuffed shells will be a hit with your family. Enjoy the mix of savory meat, creamy cheese, and spices in every bite.

Assembling and Layering Techniques

To make tasty beef and cheese stuffed conchiglioni or baked stuffed shells with ground beef, focus on how you put them together. Here’s a simple guide to help your stuffed shells come out right every time.

  1. Start by putting a thin layer of marinara sauce at the bottom of your baking dish. This keeps the shells from sticking.
  2. Fill each jumbo pasta shell with about 2 tablespoons of the tasty meat and cheese filling using a spoon or piping bag.
  3. Place the filled shells in a single layer, close together. This helps keep them moist while baking.
  4. Then, pour the rest of the marinara sauce over the shells, making sure they’re all covered.
  5. Finally, sprinkle shredded mozzarella cheese on top of the sauce.

By following these easy steps, you’ll make a dish that looks great and tastes amazing. The trick is to work carefully to keep the shells whole and the filling spread out evenly.

“The secret to perfectly baked stuffed shells is all in the assembly. Take your time and layer them with care for a truly impressive dish.”

Beef and cheese stuffed conchiglioni

Sauce Options and Recommendations

Choosing the right sauce is key for stuffed shells with meat sauce. Homemade marinara sauce is the best for flavor. But, high-quality store-bought sauces can also be good if you’re short on time.

Homemade vs. Store-Bought Sauce

Making your own marinara sauce is the best way to get that true Italian taste. It lets you pick the ingredients for a smooth, tasty sauce. But, if you’re in a hurry, a store-bought sauce like Rao’s can still offer a rich flavor.

Seasoning Adjustments

Whether you make your sauce or buy it, you might need to tweak the seasoning. Add some Italian herbs like oregano, basil, or rosemary. A bit of garlic powder or crushed garlic can also help. Adjust the salt and pepper to get the flavors just right for your classic stuffed shells with meat sauce.

It’s smart to make a little extra sauce. This way, your shells will be fully covered, and you’ll have some for dipping or topping later. This extra sauce is great for future meals, making your classic stuffed shells with meat sauce even more convenient.

Make-Ahead and Freezing Instructions

Make this tasty stuffed shells recipe with meat ahead of time. You can put it together up to 24 hours before baking. Just cover it and refrigerate until you’re ready to cook. This way, you can start your meal prep early and have a delicious, homemade dinner ready when you need it.

The meat stuffed jumbo shells can be frozen for up to 3 months. Just prepare the recipe in a disposable baking dish. Then, cover it tightly with foil and plastic wrap before freezing. When you’re ready to bake, remove the plastic, cover with foil, and bake at 375°F (190°C) for 45 minutes. After that, uncover and bake for another 5-10 minutes to melt the cheese and heat the shells.

Leftover pasta can be stored in an airtight container in the fridge for up to 4 days. To reheat, use the microwave or oven. With these tips, you can enjoy the flavors of this stuffed shells recipe with meat anytime you want.

FAQ

What are the key ingredients in this stuffed shells recipe?

The main ingredients are jumbo pasta shells, lean ground beef or Italian sausage, and ricotta cheese. You’ll also need mozzarella, Parmesan, spinach, eggs, onion, garlic, and marinara sauce. Fresh parsley is optional for garnish.

How many servings does this recipe yield?

This recipe is perfect for big gatherings. It serves 8-9 people.

Can this recipe be made ahead of time?

Yes, you can assemble it up to 24 hours in advance. Refrigerate it before baking. It can also be frozen for up to 3 months.

What type of meat is best for the filling?

Lean ground beef or Italian sausage are great choices for the filling.

What tips are there for the cheese mixture?

Mix ricotta, mozzarella, and Parmesan for a creamy filling. Use freshly grated cheese for the best taste.

How should the shells be cooked before assembly?

Cook the pasta shells until they’re almost done. Boil them 2-3 minutes less than the package suggests. This helps them stay together during assembly.

What temperature and cooking time are recommended?

Preheat your oven to 350°F (175°C). Bake the stuffed shells for 45 minutes. Cover them for 40 minutes and then uncover for 5 minutes.

What type of sauce works best with this recipe?

Homemade marinara sauce is the best choice for flavor. But, high-quality store-bought options like Rao’s work well too.

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