The Best Stuffed Shells

Instructions

1. 1

   Preheat the oven to 425°F.

2. 2

   Boil the conchiglie pasta until al dente in a large pot of boiling salted water, about 8-9 minutes, stirring gently. Remove the noodles from the water, chill in an ice bath, then spread out on a sheet tray lined with parchment paper and set aside.

3. 3

   Add the olive oil to a large pot over medium heat and cook the onions until lightly browned, about 10 minutes. Add the garlic and cook for 1 minute.

4. 4

   Add the Italian sausage and ground beef and cook until lightly browned and cooked through, breaking the meat into small pieces.

5. 5

   Mix in the baby spinach just until wilted, then transfer the mixture to a large plate, spread out slightly, and chill in the refrigerator for about 30 minutes.

6. 6

   Once cool, transfer the meat mixture to a large bowl along with the basil, half of the diced mozzarella, ricotta, 1 cup of parmesan cheese, egg, salt, and pepper. Mix until completely combined.

7. 7

   Using a small spoon or piping bag, stuff each shell with the meat and cheese filling until completely full. This should yield about 28 stuffed shells.

8. 8

   Evenly pour the pomodoro sauce into the bottom of a 13x9 casserole dish until coated.

9. 9

   Randomly pour 3/4 of the béchamel sauce on top of the tomato sauce.

10. 10

    Arrange as many stuffed shells as possible over the sauces. Use a separate dish for any that don't fit.

11. 11

    Sprinkle the remaining diced mozzarella and 1/2 cup of grated parmesan over the top and bake at 425°F for 25-30 minutes or until browned on top.

12. 12

    Garnish with optional chopped parsley or basil before serving.