Description
Delicious stuffed jumbo pasta shells filled with a savory mixture of ground beef, Italian sausage, and cheesy goodness, served in a rich marinara sauce.
Ingredients
Scale
- 1 cooking spray
- 24 jumbo pasta shells (uncooked)
- 1 tablespoon olive oil
- 1 cup yellow onion, chopped
- 2 teaspoons minced garlic
- 1/2 pound extra-lean ground beef
- 1/2 pound ground Italian sausage
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- 1 (24-ounce) jar marinara sauce (recommended: Rao’s or Classico’s Tomato Basil)
- 1 (7 ounce) container chive and green onion cream cheese (soft, spreadable)
- 2 cups shredded Italian cheese blend (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- Fresh parsley (optional, for garnish)
- Fresh basil (optional, for garnish)
Instructions
- Preheat oven to 350°F. Bring a large pot of water to boil. Spray a 9×13-inch ceramic or glass baking dish with cooking spray. Spread 1 cup (245g) marinara sauce on the bottom of the pan and set aside.
- Salt the boiling water (1 teaspoon fine sea salt for every 4 cups water). Cook jumbo pasta shells according to package directions for al dente, boiling 1 minute less than the package says. Drain, rinse in cold water, and set aside.
- Heat olive oil in a large pan over medium-high heat. Once oil is shimmering, add onion and stir 3–5 minutes or until softened. Add garlic and stir for 30 seconds or until fragrant. Move veggies to the side of the pan and add ground beef, Italian sausage, Italian seasoning, and salt and pepper to taste (3/4 teaspoon salt and 1/4 teaspoon pepper recommended). Stir and break up the meat. Cook until browned, then remove from heat and set aside.
- In a large bowl, mix cream cheese spread, 1 and 1/2 cups of the Italian cheese, Parmesan, and egg until combined. Add cooked beef/sausage mixture and stir to combine. Spoon about 2 tablespoons of the mixture into each shell.
- Place stuffed shells on the sauce in prepared pan, then pour remaining sauce over top, covering the shells completely. Bake for 35 minutes. Sprinkle with remaining 1/2 cup Italian cheese and cook for an additional 10 minutes.
- Remove from the oven and top with fresh parsley and basil if desired.
Notes
- Consider boiling a few extra pasta shells in case some break during cooking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 500
- Sugar: 6g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg