Shells Bells Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 pounds - Hamburger
  • 1 pounds - Italian sausage
  • 48 ounces - Ricotta
  • 1 pounds - Mozzarella, shredded
  • 1 pounds - Parmesan, shredded
  • 3 - eggs, beaten
  • 1 cans - bread crumbs
  • 2 boxes - large shell pasta
  • - sauce
  • 1 bunches - Italian parsley, chopped
  • Directions:

    Brown the sausage and hamburger, drain and let cool
    Add almost one container of ricotta to meat
    Add half the mozzarella and half the parmesian
    Whip the eggs and add
    Add 1 cup of the bread crumbs

    Using your hands (yes! Your hands ) mix this well

    Cook the pasta to directions (about nine minutes will suffice)
    Drain pasta and rinse with cool water. Keep shells submersed to keep from sticking
    In a 9 X 13 pan coat bottom with some sauce
    Take a shell and pack it well (whoa! A rhyme)
    Pack until you run out of shells or meat, or your hands fall off ( at this point I would like to apologize to the handily challenged)
    Arrange in pan as you pack, then spoon sauce over the top
    Sprinkle with remaining cheese and add a dollop of ricotta to each shell
    Sprinkle with chopped Italian parsley

    Cook covered in 375 degree oven for 45 minutes
    Serve with garlic toast and salad

    Brief Description

    Meat stuffed pasta shells

    Main Ingredient:

    Beef, pasta, sauce

    Category:  Pasta

    Cuisine:  Mexican

    Posted By:


    Posted On:

    January 10, 2013

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