When creating recipes for stuffed shells, we added fancy ingredients like shellfish. Then we had recipes for stuffed shells that were full of cheese. Then I went a little wild and shared a recipe for stuffed shells that was inspired by Mexican stewed meat. Still, I think it’s critical that we go back near the basics and do something a little more typical while still seeing if we can’t gild the lily a little bit.
Thus we have the three meat stuffed shells. This recipe is a lot like more basic recipes for stuffed shells, but we try to keep things elevated by adding extra meat. Generally, we find that extra meat is never a bad thing. No meat eater ever complains that there’s more meat and, believe me, extra meat means extra flavor.
You will need:
- 3 tablespoons olive oil
- 1 onion, diced
- Salt and pepper
- 3 cloves garlic, minced
- 1/2 pound Italian sausage
- 1/2 pound breakfast sausage
- 1/2 pound ground pork
- 4 cups ricotta cheese
- 1/2 cup Parmesan cheese
- 6 ounces frozen spinach, cooked
- 1 box pasta shells
- Cooking spray
- 3 cups spaghetti sauce (homemade or jarred)
- 2 cups shredded mozzarella
- Pour the olive oil into a skillet over medium-high heat and let it get hot.
- Add the onion, with a healthy pinch of salt and pepper and saute for 60 seconds.
- Add the garlic and cook with the onions for eight minutes, stirring regularly.
- Add the three meats and cook until all traces of pink are gone.
- Pour into a bowl and mix in the ricotta, Parmesan cheese, and spinach until well incorporated.
- Preheat oven to 350.
- Prepare the pasta shells according to package directions then fill with two tablespoons of meat mixture.
- Add each filled shell to a baking sheet lined with cooking spray.
- Once all shells are filled, cover with spaghetti sauce and shredded cheese.
- Bake for 15 minutes or until the cheese is melted and the spaghetti sauce is bubbly.