I Hate Ricotta Meat 2 Cheese Stuffed Shells
Say goodbye to ricotta and hello to indulgent, savory comfort food with these "I Hate Ricotta Meat 2 Cheese Stuffed Shells." Perfectly cooked jumbo pasta shells are generously filled with a hearty mixture of ground beef, Italian sausage, and two crowd-pleasing cheeses—shredded mozzarella and grated parmesan. The filling is infused with the bold flavors of garlic, onion, and Italian seasoning, creating a rich and satisfying bite in every shell. Smothered in marinara sauce, baked to golden, bubbling perfection, and finished with a sprinkle of parsley, this recipe is ideal for ricotta skeptics who still crave the creamy, cheesy goodness of stuffed shells. Ready in under an hour and serving six, it’s a perfect dish for family dinners or impressing guests.
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Recipe Information
Ingredients
- 20 pieces jumbo pasta shells
- 2 tablespoons olive oil
- 1 pound ground beef
- 0.5 pounds ground Italian sausage
- 1 small yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 24 ounces marinara sauce
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package directions until al dente. Drain and set aside to cool slightly.
In a large skillet, heat the olive oil over medium heat. Add the ground beef and Italian sausage, breaking it up with a spoon as it cooks. Cook for 5-7 minutes, or until cooked through and browned.
Add the diced onion and cook for another 3-4 minutes, until the onion is soft and translucent. Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for 1 minute, or until fragrant. Remove the skillet from the heat and let the mixture cool slightly.
In a large mixing bowl, combine the cooked meat mixture, 1 1/2 cups of shredded mozzarella cheese, and 3/4 cup of grated parmesan cheese. Mix until everything is evenly combined.
Spread 1 cup of marinara sauce over the bottom of a 9x13-inch baking dish.
Stuff each cooked pasta shell with about 2-3 tablespoons of the meat and cheese mixture, then arrange them in the baking dish, open side up.
Pour the remaining marinara sauce over the stuffed shells, ensuring all are covered with sauce.
Sprinkle the remaining 1/2 cup of mozzarella cheese and 1/4 cup of parmesan cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish with fresh chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1278 mg | 56% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.5 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 459 mg | 35% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 308 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
