Armadillos (Stuffed Jumbo Shells) OAMC: A Family Favorite

I remember the first time I made these “Armadillos” with my niece, Lily. She was about six, and the idea of stuffed shells that looked like little armored critters had her giggling non-stop. We spent a gleeful afternoon squeezing the pasta shells, carefully spooning in the meat mixture, and arranging them snuggly in the baking dish. The best part? Lily, a notoriously picky eater, devoured them. From that day on, “Armadillos” became a staple in our family, a guaranteed crowd-pleaser that brings smiles to faces young and old.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 6
• Yields: 24-30 Armadillos
• Dietary Type: Can be Gluten-Free

Ingredients

• 1/2 lb ground beef
• 1/2 lb mild ground sausage
• 1 (16 ounce) box jumbo pasta shells
• 1 (20 ounce) jar marinara sauce (we like Newman’s Own)
• 2 cups pre-shredded mozzarella cheese (we prefer finely shredded)
• 1 medium onion, diced (optional)

Equipment Needed

• Large pot
• Large skillet
• 8×8 inch baking dish (Oven Gladware recommended)

Instructions

1. In a large skillet, cook the ground beef and sausage together over medium heat. If using, add the diced onion to the skillet. Be sure to break up the meat as it cooks, avoiding large chunks.
2. Once the meat is fully cooked and no longer pink, drain off any excess grease. Set the meat mixture aside to cool slightly.
3. While the meat is cooking, bring a large pot of water to a rolling boil. Add the jumbo shells to the boiling water.
4. After about a minute, reduce the heat to medium to prevent the shells from breaking apart. Continue to cook the shells until they are al dente, following package directions.
5. Once the shells are cooked, drain them and rinse with cool water to stop the cooking process. Allow the shells to dry slightly.
6. Set aside about 1 cup of the marinara sauce.
7. In a large bowl, combine the cooled meat mixture with the remaining marinara sauce and 1 1/2 cups of the shredded mozzarella cheese. Ensure that the meat mixture has cooled sufficiently so the cheese does not melt. The mixture should be thick, about the consistency of pudding.
8. Spray the bottom of your 8×8 inch baking dish with cooking spray to prevent sticking.
9. One at a time, fill each jumbo shell with a spoonful of the meat and cheese mixture. An easy way to do this is to gently squeeze the ends of the shell to open it up, creating a sort of “coin purse.”
10. Place each filled shell in the baking dish, seam-side down. Arranging them seam-down gives them the “armadillo” appearance. Don’t be afraid to pack the shells close together; you should be able to fit about 15 shells in an 8×8 inch pan.
11. Once all the shells are filled, you may have a little meat mixture leftover. Add the reserved 1 cup of marinara sauce to the remaining meat mixture, creating a thinner sauce. Spread this sauce evenly over the top of the filled shells.
12. Sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the top of the sauce.
13. At this point, you can either cover the baking dish with foil or plastic wrap and freeze for later use (OAMC – Once A Month Cooking) or bake immediately.
14. To bake immediately, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake for about 20 minutes, or until the cheese is melted and bubbly and the shells are heated through.
15. *Freezer Directions: It is best to thaw in the fridge, but in a pinch you can warm slowly in a 200 degree oven for 20 minutes. Then cook at 350 for about 20 minutes. Enjoy!*.

Expert Tips & Tricks

• Don’t overcook the shells! Al dente is key, as they will continue to cook in the oven. Overcooked shells are prone to breaking.
• Cool the meat properly. This is crucial for preventing the cheese from melting into the mixture before baking. I sometimes even put the meat mixture in the fridge for a few minutes to speed up the cooling process.
• Finely shredded mozzarella melts more evenly and creates a nicer cheese pull than thicker shreds.
• For even more flavor, add a pinch of red pepper flakes to the meat mixture for a touch of heat.
• To prevent the pasta from sticking to itself while cooling, toss it with a tablespoon of olive oil after rinsing.

Serving & Storage Suggestions

These “Armadillos” are fantastic served with a side of garlic bread or a simple salad. A crisp Caesar salad pairs especially well with the richness of the stuffed shells. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions for 1-2 minutes, or bake in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. For longer storage, freeze the baked shells in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	667 kcal	N/A
Calories from Fat	240 g	36%
Total Fat	26.7 g	41%
Saturated Fat	10.8 g	54%
Cholesterol	74.2 mg	24%
Sodium	1166.2 mg	48%
Total Carbohydrate	70.7 g	23%
Dietary Fiber	2.9 g	11%
Sugars	11.3 g	N/A
Protein	33.6 g	67%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free jumbo shells to make this dish gluten-free.
• Vegetarian: Substitute the ground beef and sausage with plant-based crumbles or a mixture of sautéed vegetables like mushrooms, zucchini, and bell peppers.
• Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the meat mixture for a spicier flavor.
• Cheese Variations: Experiment with different cheeses, such as provolone, parmesan, or ricotta (if you like it!), in addition to or in place of the mozzarella.
• Sauce Variations: Use a different type of sauce, such as a creamy tomato sauce or a pesto sauce, for a unique twist.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of ground meat?
A: Absolutely! Ground turkey or ground chicken would work well as a substitute for the ground beef and sausage.

Q: Can I make this ahead of time and bake it later?
A: Yes! This is a great make-ahead dish. Assemble the shells and store them covered in the refrigerator for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if the shells are cold.

Q: Can I freeze the stuffed shells?
A: Yes, these shells freeze very well. Cover the assembled shells tightly with foil and freeze for up to 2 months. Thaw in the refrigerator overnight before baking.

Q: How do I prevent the shells from sticking together while cooking?
A: Adding a tablespoon of oil to the water while the pasta is cooking can help prevent sticking. Also, avoid overcooking the pasta.

Q: Can I add vegetables to the meat mixture?
A: Yes, adding diced vegetables like onions, peppers, or mushrooms to the meat mixture is a great way to add extra flavor and nutrients. Just make sure to cook the vegetables until they are tender before adding them to the mixture.

Final Thoughts

I hope you enjoy making these “Armadillos” as much as my family and I do! They are a fun, delicious, and satisfying meal that is perfect for any occasion. Don’t be afraid to get creative with the ingredients and make them your own. I’d love to hear about your experience making this recipe, so please share your feedback and any variations you try. Consider pairing these “Armadillos” with a glass of hearty red wine or a refreshing Italian soda for a complete and memorable meal. Happy cooking!