Stuffed Shells

Stuffed shells are one of my favorite Sunday meals. With hubby working late every night we don’t get to eat together as a family as often as we would like. Nothing beats cheese-filled pasta smothered in sauce and more cheese with sausage and ground beef. I always make enough to feed an army and there are only 3 of us, so I’m going to post the recipe as I make it and you adjust it accordingly for your family. If you continue reading to the end I added freezing instructions.

Sauce

I make my sauce from scratch, I use cans of Hunt’s Tomato sauce, with some tomato paste, and diced tomatoes. For the meat for this sauce, I used just ground beef and ground hot sausage. This the perfect combination, if you can’t handle hot food, then just add extra ground beef to balance the flavors.

Cheesy Goodness

My favorite part of stuffed shells is the cheesy goodness that fills the shells. I fill mine with ricotta cheese, shredded parmesan cheese, mozzarella cheese. I smother the stuffed shells in a meaty tomato sauce and top with even more mozzarella cheese! Sometimes when I’m feeling adventurous I will get a block of provolone to shred and mix in with my cheese mixture.

Recipe

AuthoradminDifficultyBeginner

Yields6 Servings
Prep Time1 hrCook Time45 minsTotal Time1 hr 45 mins

 1 Box of Suffing Shells
 1 Ricotta Cheese
 1 Jar of Pasta sauce
 1 lb Ground Beef
 1 lb Ground Hot Sausage
 Pepper
 Onion Powder
 Garlic Powder
 Italian Seasoning
 4 cups Mozzarella Cheese
 1 cup Parmesan Cheese
 1 Egg

1

Set your oven to 375 degrees. Boil the box of shells till al dente. Rinse in cold water just to make sure they stopped cooking.

2

Fry up your meats and drain the fat, then mix in your jar of sauce and put aside.

3

Combine the ricotta cheese, Parmesan cheese, 1 1/2 cups of mozzarella cheese, Italian seasoning, pepper, garlic powder, and onion powder mix till blended. Grab a 9 by 13 pan to start assembling your shells and cheese.

4

Spoon a thin layer of sauce on the bottom of the pan, just enough to say there is sauce on the bottom. Grab your shells and spoon in your cheese mixture in each shell, place open side down. When your pan is full generously spread the sauce/meat mixture all over the shells. Top with the rest of the shredded cheese, if you like extra cheesy add some shredded parmesan cheese.

Ingredients

 1 Box of Suffing Shells
 1 Ricotta Cheese
 1 Jar of Pasta sauce
 1 lb Ground Beef
 1 lb Ground Hot Sausage
 Pepper
 Onion Powder
 Garlic Powder
 Italian Seasoning
 4 cups Mozzarella Cheese
 1 cup Parmesan Cheese
 1 Egg

Directions

1

Set your oven to 375 degrees. Boil the box of shells till al dente. Rinse in cold water just to make sure they stopped cooking.

2

Fry up your meats and drain the fat, then mix in your jar of sauce and put aside.

3

Combine the ricotta cheese, Parmesan cheese, 1 1/2 cups of mozzarella cheese, Italian seasoning, pepper, garlic powder, and onion powder mix till blended. Grab a 9 by 13 pan to start assembling your shells and cheese.

4

Spoon a thin layer of sauce on the bottom of the pan, just enough to say there is sauce on the bottom. Grab your shells and spoon in your cheese mixture in each shell, place open side down. When your pan is full generously spread the sauce/meat mixture all over the shells. Top with the rest of the shredded cheese, if you like extra cheesy add some shredded parmesan cheese.

Stuffed Shells

I usually make mashed potatoes with my stuffed shells, they pair nicely together. My favorite thing to drink with this recipe is my homemade wine!

The completed masterpiece.

Freezer Friendly

Sometimes when I make enough stuffed shells to feed a couple of army’s, I make sure I buy a couple extra aluminum pans so I can freeze the extra stuffed shells for a night I don’t feel like cooking. Shelf life is about 3 months. I put a layer of freezer paper on top, then put aluminum foil, and then if your pan fits in a freezer Ziploc bag then I recommend using that extra protection. It can add up to 2 extra freezer months. Take your pan out in the morning and put it in the oven at 350 degrees for an hour.

Stuffed Shells

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