Recipes
Creole Sicilian Stuffed Shells
With two different cheesy fillings, this satisfying baked pasta dish is perfect for feeding a crowd.
- Serves
8–10
- Time
3 hours 30 minutes
This holiday favorite of chef Dominick Lee’s grandmother, Marianna Dangelo, uses two fillings: one with ground beef and cheese, and one with spinach, artichokes, and Creole seasoning. The shells are layered with tomato sauce in a large, deep pan. If you don’t have a 6-quart casserole at least 4 inches deep, two 9- by 13-inch baking dishes will work. If using two pans, feel free to mix the different fillings together, or to keep them distinct.
Featured in “In Montreal and New Orleans, A French Holiday Celebration Endures” by Chantal Martineau and Kayla Stewart in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.
Ingredients
For the sauce:
- 2 Tbsp. olive oil
- 1½ lb. ground beef
- ¼ cup Italian seasoning
- ¼ cup sugar
- 2 Tbsp. Creole seasoning
- 2 Tbsp. finely chopped garlic
- ½ tsp. freshly ground black pepper
- ½ tsp. cayenne pepper
- 1 medium onion, finely chopped
- Two 28-oz. cans tomato sauce
For the meat filling:
- 8 oz. cream cheese
- 2 oz. (½ cup) freshly grated parmesan
For the spinach filling:
- 2 Tbsp. olive oil
- 2 Tbsp. finely chopped garlic
- 1 medium onion, finely chopped
- 16 oz. frozen chopped spinach, thawed and squeezed dry
- One 14-oz. can artichoke hearts, drained and coarsely chopped
- 1 Tbsp. Creole seasoning
- ½ tsp. freshly ground black pepper
- ¼ tsp. cayenne pepper
- 1 lb. whole-milk mozzarella, shredded
- 8 oz. cream cheese
- 2 oz. (½ cup) freshly grated parmesan
- ½ cup Italian-style seasoned breadcrumbs
- 2 large eggs
For the pasta:
- Two 12-oz. boxes jumbo shell pasta
- Nonstick spray
- 1 lb. whole-milk mozzarella, shredded
- 4 oz. (1 cup) freshly grated parmesan
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Instructions
Step 1
Make the sauce: To a large pot over medium heat, add the oil. When it’s hot and shimmering, add the beef and cook, stirring frequently and breaking it up with a wooden spoon, until browned with no visible pink spots, about 10 minutes. Using a slotted spoon, transfer to a paper towel-lined medium bowl.
Step 2
To the pot, add the Italian seasoning, sugar, Creole seasoning, garlic, black pepper, cayenne, and onion and cook, stirring occasionally, until the onion is light golden, about 10 minutes. Add the tomato sauce and reserved beef (don’t wash the bowl). Turn the heat to medium-low and cook, stirring occasionally, until the sauce has darkened and thickened slightly, about 45 minutes. Set aside.
Step 3
Make the meat filling: Use a slotted spoon to transfer the beef back to the bowl. Stir in the cream cheese and parmesan. Set aside.
Step 4
Make the spinach filling: To a medium skillet over medium heat, add the oil, garlic, and onion and cook, stirring occasionally, until the onion is translucent, about 4 minutes. Stir in the spinach, artichokes, Creole seasoning, black pepper, and cayenne and cook 2 minutes more. Transfer to a large bowl and stir in the mozzarella, cream cheese, parmesan, and breadcrumbs. When cool to the touch, stir in the eggs. Set aside.
Step 5
Make the pasta: Position a rack in the center of the oven and preheat to 400°F. Bring a large pot of water to a boil. Add the pasta and cook until barely al dente, 6–7 minutes. Drain, then rinse under cold water until cool.
Step 6
Grease the bottom of a deep 6-quart baking dish with nonstick spray, then spread a thin layer of the reserved tomato sauce over the bottom. Spoon 1 heaping tablespoon of meat filling into one shell and transfer seam-side up to the dish. Repeat, lining the dish snugly with the shells until half of the first layer is filled. Switch to the spinach filling until the first layer is complete. Continue switching between fillings halfway through each layer until all of the shells are filled and layered in the dish.
Step 7
Top the shells evenly with the remaining tomato sauce, followed by the mozzarella and parmesan. Bake until the pasta is hot and the cheese is melted and golden brown, 35–40 minutes. Set aside for at least 5 minutes before serving.
- Make the sauce: To a large pot over medium heat, add the oil. When it’s hot and shimmering, add the beef and cook, stirring frequently and breaking it up with a wooden spoon, until browned with no visible pink spots, about 10 minutes. Using a slotted spoon, transfer to a paper towel-lined medium bowl.
- To the pot, add the Italian seasoning, sugar, Creole seasoning, garlic, black pepper, cayenne, and onion and cook, stirring occasionally, until the onion is light golden, about 10 minutes. Add the tomato sauce and reserved beef (don’t wash the bowl). Turn the heat to medium-low and cook, stirring occasionally, until the sauce has darkened and thickened slightly, about 45 minutes. Set aside.
- Make the meat filling: Use a slotted spoon to transfer the beef back to the bowl. Stir in the cream cheese and parmesan. Set aside.
- Make the spinach filling: To a medium skillet over medium heat, add the oil, garlic, and onion and cook, stirring occasionally, until the onion is translucent, about 4 minutes. Stir in the spinach, artichokes, Creole seasoning, black pepper, and cayenne and cook 2 minutes more. Transfer to a large bowl and stir in the mozzarella, cream cheese, parmesan, and breadcrumbs. When cool to the touch, stir in the eggs. Set aside.
- Make the pasta: Position a rack in the center of the oven and preheat to 400°F. Bring a large pot of water to a boil. Add the pasta and cook until barely al dente, 6–7 minutes. Drain, then rinse under cold water until cool.
- Grease the bottom of a deep 6-quart baking dish with nonstick spray, then spread a thin layer of the reserved tomato sauce over the bottom. Spoon 1 heaping tablespoon of meat filling into one shell and transfer seam-side up to the dish. Repeat, lining the dish snugly with the shells until half of the first layer is filled. Switch to the spinach filling until the first layer is complete. Continue switching between fillings halfway through each layer until all of the shells are filled and layered in the dish.
- Top the shells evenly with the remaining tomato sauce, followed by the mozzarella and parmesan. Bake until the pasta is hot and the cheese is melted and golden brown, 35–40 minutes. Set aside for at least 5 minutes before serving.
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