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“This is a bit of a twist on regular stuffed shells, as it has vegetables and meat, as well as cheeses in the stuffing mix. Can be made ahead and frozen for later.”

Ingredients Nutrition


  1. Cook pasta according to package directions. Rinse, drain, and let cool.
  2. In a medium saucepan, heat broth to boiling. Stir in carrots, potatoes and onions and cook 5-6 minutes until vegetables are tender, drain well. Meanwhile brown meat until done, drain off fat. In medium bowl mixt ricotta, mozzarella, egg, and 1/2 cup Parmesan cheese. Stir in Italian seasoning. Mix in meat and vegetables to the cheese mixture.
  3. Fill each cooked and cooled shell with this cheese mixture. Shells can be frozen individually at this point. (Place on cookie sheet in freezer until frozen, then place in freezer bags.
  4. Pour 1/2 cup of the pasta sauce in the bottom of a 9x13" baking pan. Arrange stuffed shells in a single layer on the sauce. Pour remaining sauce over top. Sprinkle with 1/4 cup Parmesan cheese.
  5. To freeze, refrigerate at this point until cold. Then wrap, label, and freeze up to 3 months. To thaw and reheat, thaw whole casserole overnight in refrigerator. Bake as directed below, adding 15-20 minutes to baking time. To thaw and reheat individual shells, microwave on 40% power for 2-4 minutes until thawed. Then microwave on 60% power for 1-3 minutes until hot and bubbly.
  6. To bake immediately, cover with foil and bake at 350 degrees for 20 minutes. Then uncover and bake for 10-15 minutes longer or until hot and bubbly.
  7. Note: I use a 1-1/2 inch scoop to fill the shells. Makes between 24 and 28 shells. You will have leftover shells using 3/4 lb. but if some of them tear you will be sure to have enough. This would also work well with crab or shrimp in place of the sausage and any favorite sauce.

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