Meatball-Stuffed Jumbo Shells (Baked)

Ingredients

• 1 box jumbo pasta shells (About 20–24 shells)
• 2 lb ground beef
• 2 lb Italian sausage
• 0.25 cup fresh parsley (Minced)
• 1 cup fresh spinach (Finely chopped; approximately 3 oz fresh)
• 0.5 cup Parmesan cheese (Grated, for the meat mixture)
• 0.5 cup breadcrumbs
• 4 tsp salt (For the meat mixture)
• 2 tsp black pepper
• 1 tbsp garlic (Minced)
• 0.75 cup onion (Finely diced; source gives ¾–1 cup)
• 4 jar spicy marinara sauce (Source specifies four 24-oz portions; use 24 oz on the bottom and 30–40 oz over the shells, with remaining sauce as needed)
• 4 cup shredded mozzarella (Source gives 4–6 cups; for topping)
• 1 cup mozzarella (Cubed; optional, for stuffing the shells)
• 1 cup Parmesan cheese (Grated, for topping; source gives 1–2 cups)
• salt for pasta water (Use salted water; amount not specified)
• oil (A small amount to toss with the drained shells so they do not stick)

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the jumbo shells and cook for about 8 minutes, until al dente. Drain the shells, toss them lightly with oil so they do not stick, and set them aside.

2. 2

   In a large bowl, combine the ground beef, Italian sausage, minced parsley, chopped spinach, ½ cup grated Parmesan, breadcrumbs, salt, black pepper, minced garlic, and diced onion. Mix until the ingredients are fully combined.

3. 3

   Scoop about 3–4 tablespoons, approximately ¼ cup, of the meat mixture into each shell. Leave the shells open and flat like a half circle, with the filling spread across the top rather than closing the shells.

4. 4

   If using the optional mozzarella, place a cube of mozzarella inside each filled shell.

5. 5

   Spread 24 ounces of spicy marinara sauce across the bottom of a large skillet or baking dish.

6. 6

   Arrange the filled shells face-up in a circular pattern over the marinara.

7. 7

   Pour 30–40 ounces more marinara sauce over the tops of the shells.

8. 8

   Sprinkle the shells with the shredded mozzarella and grated Parmesan.

9. 9

   Cover the skillet or baking dish with foil. Bake at 375°F for 40–45 minutes.

10. 10

    Remove the foil and broil for 2–5 minutes, until the cheese is melted, bubbly, and slightly crispy on top.

Notes

The source lists four 24-ounce portions of marinara, while the assembly instructions specify 24 ounces on the bottom and 30–40 ounces over the top; the exact amount used may depend on the size of the skillet or baking dish. The source also gives ranges of 4–6 cups shredded mozzarella, 1–2 cups grated Parmesan, and ¾–1 cup onion.

Nutrition per serving

• main
• Italian-inspired
• baked
• pasta
• beef
• sausage
• cheesy
• family dinner