Meatball-Stuffed Jumbo Shells (Baked)
Jumbo pasta shells filled with beef and sausage, baked in spicy marinara, and finished with melted mozzarella and Parmesan.
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- 1 box jumbo pasta shells (about 20-24 shells)
- 2 lbs ground beef
- 2 lbs Italian sausage
- 1/4 cup minced parsley
- 1 cup finely chopped spinach (about 3 oz fresh)
- 1/2 cup grated Parmesan
- 1/2 cup breadcrumbs
- 4 tsp salt
- 2 tsp black pepper
- 1 Tbsp minced garlic
- 3/4-1 cup finely diced onion
- 4 (24 oz) spicy marinara
- 4-6 cups shredded mozzarella
- 1 cup cubed mozzarella (optional)
- 1-2 cups grated Parmesan
- 1Boil the shells — Cook jumbo shells in salted water for about 8 minutes until al dente. Drain, toss lightly with oil so they do not stick, and set aside.
- 2Mix the filling — In a large bowl, combine ground beef, sausage, parsley, spinach, Parmesan, breadcrumbs, salt, pepper, garlic, and onion. Mix until fully combined.
- 3Fill the shells — Scoop about 3-4 Tbsp (about 1/4 cup) of meat mixture into each shell. Do not close them; leave them open and flat like a half circle, filled across the top. Optional, stuff each with a cube of mozzarella.
- 4Assemble the dish — Spread 24 oz marinara on the bottom of a large skillet or baking dish. Arrange shells face-up in a circular pattern. Pour 30-40 oz more marinara over the top. Sprinkle with mozzarella and Parmesan.
- 5Bake the shells — Cover with foil and bake at 375°F for 40-45 minutes.
- 6Broil the topping — Remove foil and broil for 2-5 minutes until cheese is melted, bubbly, and slightly crispy on top.
- Servings not found in the source — set to 4.