Recipe Index

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 red bell pepper (diced)
• 1 green bell pepper (diced)
• 3/4 pound ground Italian sausage (or up to 1 pound)
• 3/4 pound ground beef (or up to 1 pound)
• 24 ounces marinara sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 32 ounces ricotta cheese
• 2 eggs
• 1 cup cooked spinach (drained and chopped)
• ¼ cup mozzarella cheese
• ¼ cup shredded Parmesan
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 box jumbo shells
• 2 cups mozzarella cheese
• Fresh parsley (for serving)

Method

1. Heat the oven to 350°F. Cook the jumbo shells according to the package directions and set them aside.
2. Cook the diced red and green bell peppers in the olive oil in a large skillet until soft, then add the sausage and ground beef and cook through.
3. Stir the marinara into the meat until smooth and season with the garlic powder, onion powder, salt and black pepper, then set the sauce aside.
4. Stir the ricotta with the drained spinach, eggs, the 1/4 cup mozzarella, Parmesan, garlic powder and salt. Pack the filling into the cooked shells.
5. Spoon two large spoonfuls of sauce into the bottom of a large oven-safe skillet and arrange the stuffed shells in a ring. Spoon the remaining sauce over them.
6. Bake for 20 minutes, then cover the shells completely with the 2 cups mozzarella and raise the oven temperature to 375°F so the cheese melts over the top. Scatter fresh parsley over the shells and serve from the pan.

Prep: 15 min · Cook: 25 min · Total: 40 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data