Classic Stuffed Shells

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Recipe by South Your Mouth

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Classic Stuffed Shells

10 ounces jumbo shells (approximately 20-25 shells)

1 pound hot Italian sausage, casings removed if applicable

1 pound ground beef

1 10-ounce box frozen, chopped spinach, thawed and drained*

3/4 cup grated parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon pepper

1/4 teaspoon salt

1 24-oz jar marinara sauce, divided

1 8-oz can tomato sauce (garlic and/or Italian herb flavored preferred)

8 oz. mozzarella cheese, shredded


Cook shells in liberally salted water per manufacturer’s instructions for al dente preparation (you don’t want them to be too soft as they will continue cooking in the oven). Drain and set aside.


Meanwhile, crumble sausage and ground beef in a large skillet and cook until nicely browned. Drain fat then add meat to a large mixing bowl. Add drained spinach, parmesan cheese, garlic, pepper, salt and 3/4 cup marinara sauce then mix well to combine.


Pour tomato sauce into the bottom of a large baking dish (13x9 to 15x10). Stuff shells with sausage mixture and arrange in a single layer in the baking dish. If you have any sausage mixture left over, just spoon it on top of or in between the shells. Pour remaining marinara sauce over shells. Top with cheese then bake at 350 degrees, uncovered, for 30-35 minutes or until sauce is bubbly and cheese is melted. Rest dish, covered, for 10 minutes before serving.


Makes approximately 5-6 servings.


*When I say drained I really mean it. I usually have to wring it out with my hands to get all the water out of it.