Why You’ll Love This Recipe

All the flavors you love from lasagna but easier to portion and serve.
Perfect for meal prep, gatherings, or freezer-friendly dinners.
Customizable with different proteins, cheeses, or veggies.
A beautiful and impressive dish with simple ingredients.
Kid-friendly, crowd-pleasing, and incredibly comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Jumbo pasta shells
Ground beef or Italian sausage
Onion, finely chopped
Garlic, minced
Marinara or pasta sauce
Ricotta cheese
Parmesan cheese, grated
Mozzarella cheese, shredded
Egg
Italian seasoning
Salt and black pepper
Fresh parsley or basil (optional, for garnish)

Directions

Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
In a skillet over medium heat, cook the ground beef (or sausage) with onions until browned. Add garlic and cook for another minute. Drain excess grease.
Stir in the marinara sauce and simmer for 5–7 minutes. Set aside.
In a bowl, combine ricotta, Parmesan, half of the mozzarella, egg, Italian seasoning, salt, and pepper. Mix until smooth.
Spread a thin layer of meat sauce on the bottom of a baking dish.
Fill each cooked shell with the ricotta mixture and place them seam-up in the dish.
Pour the remaining meat sauce over the stuffed shells.
Sprinkle the remaining mozzarella on top.
Cover with foil and bake for 25–30 minutes. Remove foil and bake another 10–12 minutes, or until the cheese is melted and bubbly.
Let rest for 5 minutes before serving. Garnish with fresh parsley or basil if desired.

Servings and timing

Yield: Serves 6–8 people.
Prep time: 20–25 minutes.
Cook time: 35–45 minutes.
Total time: 55–70 minutes.

Variations

Use ground turkey or chicken for a lighter version.
Add spinach or sautéed mushrooms to the ricotta filling for extra veggies.
Substitute cottage cheese for ricotta if preferred.
Make it vegetarian by omitting the meat and adding more vegetables.
Use Alfredo sauce instead of marinara for a creamy twist.
Add crushed red pepper flakes for a spicy kick.

Storage/Reheating

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze unbaked or baked shells for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in the oven at 350°F (175°C) until heated through, or microwave individual portions in short intervals.

FAQs

Can I make this dish ahead of time?

Yes. Assemble the shells, cover, and refrigerate for up to 24 hours before baking.

Do I have to cook the shells before stuffing them?

Yes, jumbo pasta shells need to be cooked until al dente before filling.

Can I freeze Lasagna Stuffed Shells?

Absolutely—freeze before or after baking. They reheat beautifully.

Can I use cottage cheese instead of ricotta?

Yes, cottage cheese works well as a replacement. Blend it for a smoother texture.

Can I make this vegetarian?

Simply omit the meat and add vegetables like spinach, zucchini, or mushrooms.

What’s the best sauce for stuffed shells?

A classic marinara works perfectly, but you can mix marinara and Alfredo for a creamy rosé version.

How do I keep the shells from sticking together?

Rinse them with cold water after draining and lay them separately on a tray.

Can I add more cheese inside the filling?

Absolutely—mozzarella, provolone, or fontina make the filling extra creamy.

What should I serve with Lasagna Stuffed Shells?

A green salad, garlic bread, or roasted vegetables all pair well.

Why did my shells break while boiling?

Overcooking can cause them to tear. Boil just until al dente and handle gently.

Conclusion

Lasagna Stuffed Shells take everything you love about traditional lasagna and turn it into an easy, elegant, and family-friendly meal. With creamy cheese filling, hearty meat sauce, and golden melted cheese on top, this comforting dish is sure to become a regular favorite at your dinner table. Enjoy!

Lasagna Stuffed Shells

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Lasagna Stuffed Shells combine the rich, cheesy flavors of classic lasagna with tender jumbo pasta shells for an easy-to-serve, family-friendly pasta bake.

Author: Laura
Prep Time: 20–25 minutes
Cook Time: 35–45 minutes
Total Time: 55–70 minutes
Yield: 6–8 servings
Category: Main Dish
Method: Baked
Cuisine: Italian-American
Diet: Halal

Instructions

Preheat oven to 375°F (190°C).
Cook jumbo pasta shells according to package directions until al dente. Drain and cool slightly.
In a skillet, cook ground beef or sausage with onions over medium heat until browned. Add garlic and cook for 1 minute more, then drain excess grease.
Stir in the marinara sauce and simmer for 5–7 minutes. Set aside.
In a bowl, mix ricotta, Parmesan, half the mozzarella, egg, Italian seasoning, salt, and pepper until smooth.
Spread a thin layer of meat sauce on the bottom of a baking dish.
Fill each cooked shell with the ricotta mixture and place seam-up in the baking dish.
Pour remaining meat sauce over the stuffed shells.
Sprinkle the remaining mozzarella cheese on top.
Cover with foil and bake for 25–30 minutes. Remove foil and bake an additional 10–12 minutes until the cheese is bubbly.
Let rest for 5 minutes before serving. Garnish with parsley or basil if desired.

Notes

Add spinach or mushrooms to the ricotta mixture for extra veggies.
Use ground turkey or chicken for a lighter version.
Combine marinara and Alfredo for a creamy twist.
Make it vegetarian by skipping the meat and adding more vegetables.
Top with red pepper flakes for added heat.

Nutrition

Serving Size: 1 portion
Calories: 460
Sugar: 7g
Sodium: 810mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 30g
Cholesterol: 95mg