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When I was a kid one of my favorite dishes my mother made was broccoli shells. It was something I always looked forward to. If I would try to make this in my house I’d be the only one eating it, unfortunately. Even my husband would snub his nose at it with the mention of broccoli. So depressing!
So instead of making my favorite childhood dish I decided to make a twist on lasagna. Jumbo shells are filled with a delicious meaty three cheese filling that just screams Italian. It’s so delicious that even my picky kids will eat it!
My Three Cheese Stuffed Shells with Beef and Italian Sausage don’t just have any parmesan cheese in them. They have freshly grated parmesan cheese – inside and out! Fresh makes all the difference.
To grate my parmesan cheese I used the Blackwood Rotary Cheese Grater. It perfectly grated my parmesan cheese with ease. I had no fear of cutting myself like I do with other graters. Flat and box graters just aren’t meant for me. I am way too clumsy and am likely to slice my fingers off along with the cheese. So this is perfect for me!
To clean I just washed by hand immediately after using. It was really simple considering I hate washing by hand but it could totally go in the top rack of the dishwasher too. I love that I could also you this cheese grater to grate chocolate. This tool is going to become a staple in my kitchen!
I love parmesan cheese on anything Italian even salads. Especially if I have some Olive Garden salad dressing. All this talk is getting me hungry. Off I go to dig into these amazing Three Cheese Stuffed Shells with Beef and Italian Sausage. They even taste great reheated!
Three Cheese Stuffed Shells with Beef and Italian Sausage
- 20 jumbo shells
- 1/2 lb ground beef
- 1/2 lb ground mild italian sausage
- salt and pepper
- 1 tsp minced garlic
- 1/2 onion chopped
- 2 8oz cans tomato sauce
- 1 6oz can tomato paste
- 1 14.5oz can diced tomatoes not drained
- 2 tsp italian seasoning
- 1 cup ricotta cheese
- 1 egg
- 2.5 cups mozzarella cheese divided
- 3/4 cup freshly grated parmesan cheese divided
- fresh parsley optional garnish
In a large pan over medium high heat brown the beef and sausage. Season with salt and pepper. Add in garlic and onion; saute until soft. Drain and return to pan.
Add tomato sauce, diced tomatoes, tomato paste, and Italian seasonings to meat. Mix well. Cover and let simmer for about 30 minutes.
While the meat sauce is simmering, cook the jumbo shells according to package directions for baked shells. Drain and lay out individually on a baking mat to cool.
Preheat the over to 350 degrees. In a medium sized bowl, combine the ricotta, egg, 1 cup mozzarella, and 1/2 cup parmesan. Mix well. Add in half of the meat sauce; combining well.
Spoon some of the meat sauce on the bottom of a 9x13" pan. Stuff each shell with about two tablespoons of ricotta meat mixture; placing face up in the pan.
Spoon the remaining meat sauce over the stuffed shells; as well as the remaining mozzarella and parmesan cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes to melt the cheese. Garnish with parsley. Enjoy!
What is your favorite Italian dish?
Krystle Cook – the creator of Home Jobs by MOM – put her psychology degree on a shelf and dived into a pile of diapers and dishes instead. She is a wife and mother to two rambunctious boys, sweating it out in her Texas hometown. She loves cooking, DIY home projects, and family fun activities.