ITALIAN STUFFED SHELLS ~ CASSIES

Italian Stuffed Shells ~ Cassies image

Provided by Cassie *

Categories Beef

Time 1h5m

Number Of Ingredients 11

1 - 12 oz jumbo shells, prepared according to pkg directions
3 links - casings removed - sweet or hot italian sausage
1 lb ground beef
17 oz good ricotta cheese
3 c shedded, mozzarella cheese - i shred my own
1/4 c shredded parmesan - more for topping
1 Tbsp each - fresh basil & fresh parsley - chopped ( can use dried if don't have) - 1 tsp each if using dried ~ or more to taste
1 tsp each - black pepper, garlic powder, italian seasoning ~ or more to taste
1 - 1 1/2 tsp salt
1 - 15 oz favorite spaghetti sauce - or home made
parsley & shredded parmesan for garnish

Steps:

1. In a med - large skillet, over medium heat - add ground beef and sausage, break up as it cooks. Continue cooking until no longer pink. Drain well.
2. Preheat oven to 350 degree F. Place meat in a large bowl, and add cheeses, seasonings, fresh parsley and basil. Stir until well combined.
3. In a large greased baking dish. Pour enough sauce in to cover bottom of dish, by swirling or use back of spoon to spread.
4. Take prepared pasta and fill each shell with at least a heaping tablespoon of meat & cheese mixture or until filled completely.
5. Spoon about 1 tablespoon on sauce over each shell. More if you like them saucier.
6. Sprinkle with a generous amount of fresh grated Parmesan & parsley.
7. Place shells in rows, beside each other.
8. Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes or until cheese is melted and starting to bubble. Watch them closely that you don't burn the exposed shell. These can be easily reheated, but in my opinion, they're best eaten fresh out of the oven.
9. Serve with a side of extra sauce, and a salad, with slices of nice crusty bread. Delish!