MEATBALL-STUFFED JUMBO SHELLS (BAKED)
Directions
- 1Cook jumbo shells in salted water for ~8 minutes until al dente.
- 2Drain, toss lightly with oil so they don’t stick, and set aside.
- 3In a large bowl, combine ground beef, sausage, parsley, spinach, Parmesan, breadcrumbs, salt, pepper, garlic, and onion.
- 4Mix until fully combined.
- 5Scoop about 3–4 Tbsp (≈ ¼ cup) of meat mixture into each shell.
- 6Don’t close them—leave them open and flat like a half circle, filled across the top.
- 7Spread 24 oz marinara on the bottom of a large skillet or baking dish.
- 8Arrange shells face-up in a circular pattern.
- 9Pour 30–40 oz more marinara over the top.
- 10Sprinkle with mozzarella and Parmesan.
- 11Cover with foil and bake at 375°F for 40–45 minutes.
- 12Remove foil and broil for 2–5 minutes until cheese is melted, bubbly, and slightly crispy on top.
Ingredients
- 1 box jumbo pasta shells
- 2 lbs ground beef
- 2 lbs Italian sausage
- 0.25 cup minced parsley
- 1 cup finely chopped spinach
- 0.5 cup grated Parmesan
- 0.5 cup breadcrumbs
- 4 tsp salt
- 2 tsp black pepper
- 1 Tbsp minced garlic
- 0.75 cup finely diced onion
- 24 oz spicy marinara (for base)
- 30 oz marinara (for topping)
- 4 cups shredded mozzarella
- 1 cups grated Parmesan
Equipment
large bowllarge skilletbaking dishfoil
Tips
- Toss shells lightly with oil after draining to prevent sticking.
- Leave shells open and flat when filling.
- Cover with foil for initial baking and remove for broiling to crisp the cheese.
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