1-First, cook the pasta shells according to package instructions until al dente, then drain and arrange on a baking sheet to cool and prevent sticking. This step ensures the shells hold their shape for stuffing later. Meanwhile, brown the beef and sausage in a skillet over medium-high heat, then drain the grease and return it to the skillet for a finer texture if desired.

2-Next, add the garlic and onions to the meat and cook for 2-3 minutes. Stir in the tomato sauce, tomato paste, diced tomatoes with their juice, water, and Italian seasonings, then simmer for 15-20 minutes and season to taste with salt and pepper. In a separate bowl, combine the ricotta cheese, egg, 1 cup of the shredded mozzarella cheese, and 1/3 cup of the grated parmesan cheese until well mixed. This creates a creamy filling that’s the heart of your stuffed pasta shells.

3-Assembling and Baking: Spread 1 cup of the meat sauce in the bottom of a 9×13-inch baking dish. Stuff each shell with the ricotta mixture, followed by a spoonful of the meat sauce, and arrange the shells face up in the dish. Pour the remaining red sauce over the stuffed shells, then sprinkle with the remaining 1 cup of shredded mozzarella cheese and 1/3 cup of grated parmesan cheese.

4-Bake at 350 degrees Fahrenheit for 25-30 minutes, or until hot and bubbly. The total time is about 1 hour and 5 minutes, with 20 minutes for prep and 45 minutes for cooking. Once done, let it cool slightly before serving to enjoy every bite of this delicious baked lasagna shells dish.