Meat Lovers Stuffed Shells

Meatloaf

• 1 lb ground beef
• 1/2 cup shredded Mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 Tablespoon parsley
• 1 Tablespoon oregano
• 2 teaspoons garlic powder
• 1 teaspoon minced onion
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 1 large egg
• 1/4 cup milk

Sausage

• 1.5 lbs Italian Sausage, casings removed

Pasta and Sauce

• 12oz box of jumbo shells
• 1 (24 oz) jar marinara sauce

Ricotta Mixture

• 2/3 cup grated Parmesan cheese
• 1 (15oz) container of Ricotta cheese
• 2 cups shredded Mozzarella cheese, divided
• 1 (12oz) bag of frozen spinach, cooked according to package instructions
• 1 teaspoon kosher salt
• 1/2 teaspoon lack pepper
• 1 teaspoon garlic powder
• 1 Tablespoon chopped fresh parsley
• 1 large egg

Prepare the Meat Filling

1. Preheat oven to 350°F.
2. Mix all of the ingredients together in a large bowl. Form into a loaf and bake at 350°F for 1 hour and 15 minutes. Set aside to cool.
3. While the meatloaf cools, cook the Italian sausage, breaking it up into smaller pieces as it browns. Transfer the cooked meat to a plate lined with a paper towel to absorb any excess grease. Set aside to cool.

Cook the Pasta

1. Cook pasta shells until just al dente, 1-2 minutes less than package instructions.

Make the Ricotta Filling

1. Cook the spinach according to package instructions. Cool before squeezing out excess liquid.
2. To the spinach, add the Parmesan cheese, ricotta cheese, 1 cup mozzarella cheese, and spices. Mix to combine.
3. Mix 1/2 of the chopped meatloaf and 1/2 Italian sausage in with cheese mixture.

Stuff the Shells and Bake

1. Spread 1/2 cup of the marina sauce along the bottom of a 9x9-inch baking dish.
2. Stuff the shells with the meat and cheese filling. Gently place the stuffed shells into the baking dish.
3. Top with the remaining marina sauce, mozzarella cheese, and the rest of the Italian sausage and chopped meatloaf.
4. Bake at 400°F for 25-30 minutes. Rest for 10 minutes before serving.