The Best Stuffed Shells

Jumbo shells cradle a savory meat and spinach filling, spiked with fresh basil and garlic for authentic Italian comfort. The combination of Italian sausage and ground beef creates deep, rich flavor that rivals restaurant versions. Perfect for feeding a crowd or preparing ahead for a stress-free weeknight dinner.

Ingredients

12 oz box jumbo conchiglie rigate pasta

2 tbsp olive oil

1 small yellow onion, peeled and diced

2 cloves garlic, finely minced

8 oz loose Italian sausage

8 oz ground beef (85/15)

5 oz baby spinach, roughly chopped

2 tbsp fresh basil, chopped

1 lb fresh mozzarella, small diced

16 oz whole milk ricotta cheese

1 1/2 cups grated parmesan cheese

1 large egg

1/3 recipe pomodoro sauce

1 recipe béchamel sauce

Salt and pepper to taste

Instructions

Preheat the oven to 425°F.

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.

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.

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

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.

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.

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.

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

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

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

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.

Garnish with optional chopped parsley or basil before serving.