Beefy Sausage Stuffed Shells
Ground beef, Italian sausage, herbs and three kinds of cheese are the filling for jumbo pasta shells in this family favorite recipe.
Servings: 6 -8 servings
Calories: 551kcal
Ingredients
- 1 16 oz. package jumbo pasta shells
For the sauce:
- 1 28 oz. can crushed tomatoes
- 4 Roma tomatoes coarsely chopped
- 3-4 cloves garlic minced
- 1/2 cup diced onion
- 2 tablespoons butter
- 1/2 cup chopped fresh basil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For the filling
- 1 pound ground beef
- 1 pound ground Italian sausage casings removed
- 1 medium onion diced
- 2-3 cloves garlic minced
- 1/4 cup chopped fresh basil
- 1/2 cup shredded Parmesan cheese
- 1 cup ricotta cheese
- 2 1/2 cups shredded mozzarella cheese divided
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Rinse with cool water, drain, and set aside.
- Meanwhile, add all of the ingredients for the sauce to a Dutch oven. Bring to a simmer and stir occasionally for about 30 minutes while you prepare the filling.
- In a large skillet, brown the ground beef, sausage, onion and garlic until the meat is cooked through and browned. Add the mixture to a large bowl and stir in the rest of the filling ingredients, reserving 1/2 cup of mozzarella cheese.
- Preheat the oven to 350 degrees. Lightly grease a 9x13 baking dish and spread a generous layer of the sauce over the bottom. Generously stuff the cooked pasta shells with the meat mixture and place in the prepared dish.
- Place the stuffed shells close together in the pan. Spoon the remaining sauce over the shells. Bake for about 30 minutes.
- Remove the shells from the oven and top with the reserved 1/2 cup of mozzarella cheese. Bake for another 5-10 minutes, or until cheese is melted and sauce is bubbly.
Nutrition
Serving: 1g | Calories: 551kcal | Carbohydrates: 13g | Protein: 39g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 899mg | Fiber: 1g | Sugar: 5g