Real Recipes From Real Home Cooks ®

italian stuffed shells ~ cassies

(4 ratings)
Recipe by
Cassie *
Somewhere, PA

I've been making these shells this way, since a teen. This was one of my siblings favorite meals I would have ready for when my parents got home from work. We couldn't wait to dig in. I tweaked my Mom's recipe and everyone said, " don't change a thing. " I hope you enjoy these shells as much as my family does. Enjoy!

(4 ratings)
yield 6 easy
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For italian stuffed shells ~ cassies

  • 1 - 12 oz
    jumbo shells, prepared according to pkg directions
  • 3
    links - casings removed - sweet or hot italian sausage
  • 1 lb
    ground beef
  • 17 oz
    good ricotta cheese
  • 3 c
    shedded, mozzarella cheese - i shred my own
  • 1/4 c
    shredded parmesan - more for topping
  • 1 Tbsp
    each - fresh basil & fresh parsley - chopped ( can use dried if don't have) - 1 tsp each if using dried ~ or more to taste
  • 1 tsp
    each - black pepper, garlic powder, italian seasoning ~ or more to taste
  • 1 - 1 1/2 tsp
  • 1 - 15 oz
    favorite spaghetti sauce - or home made
  • parsley
    & shredded parmesan for garnish

How To Make italian stuffed shells ~ cassies

  • 1
    In a med - large skillet, over medium heat - add ground beef and sausage, break up as it cooks. Continue cooking until no longer pink. Drain well.
  • 2
    Preheat oven to 350 degree F. Place meat in a large bowl, and add cheeses, seasonings, fresh parsley and basil. Stir until well combined.
  • 3
    In a large greased baking dish. Pour enough sauce in to cover bottom of dish, by swirling or use back of spoon to spread.
  • 4
    Take prepared pasta and fill each shell with at least a heaping tablespoon of meat & cheese mixture or until filled completely.
  • 5
    Spoon about 1 tablespoon on sauce over each shell. More if you like them saucier.
  • 6
    Sprinkle with a generous amount of fresh grated Parmesan & parsley.
  • 7
    Place shells in rows, beside each other.
  • 8
    Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes or until cheese is melted and starting to bubble. Watch them closely that you don't burn the exposed shell. These can be easily reheated, but in my opinion, they're best eaten fresh out of the oven.
  • 9
    Serve with a side of extra sauce, and a salad, with slices of nice crusty bread. Delish!