Lasagna Stuffed Shells Recipe

These Lasagna Stuffed Shells are filled with cheese and sausage then smothered in your favorite pasta sauce! Quick to make and freezer friendly!



I originally found this recipe while searching the web for a quick pasta meal that would be both filling and delicious. I stumbled onto a delicious version over on Living Like The Kings. Kat’s version looked absolutely divine. I adjusted the ingredient list slightly to match my families taste (and to help use what I already had in the fridge) and thus this sausage pasta bite of goodness was born! I decided to use an Italian style sausage with our favorite Veggie Packed Pasta Sauce and couldn’t have been more thrilled with the results!

Lasagna Stuffed Shells Smothered in Cheese

Here’s a little tip from my kitchen… Use fresh mozzarella. Pre-shredded cheeses don’t tend to melt quite as well and with the fresh version you get that ooey gooey melted cheese that you always see in restaurants. Seriously delish! You can also try substituting Italian sausage for a breakfast or spicy variety to change up the flavor profile or leave the meat out all together.

These also freeze VERY well. We make a double batch and put half into those little tin pans. Cover tightly with heavy duty foil, label, and pull it out when you’ve got nothing on the menu and the family is begging for something delicious. We also use this same idea to take meals to friends and family when they need a little extra something (think new babies, surgeries, birthdays…).

Lasagna Stuffed Shells

Baked pasta is one of my new go-to’s thanks to this dish! I like to serve it with a light salad (think Olive Garden style) and a little bread! Try slicing a store bought french loaf, slicing it thick, brush on a little butter, and sprinkle with some chopped green onions. Wrap that sucker in tin foil and toss in the oven for 15 minutes or until it’s nice and toasty.

Items used in this recipe:

Lasagna Stuffed Shells


  • 20 jumbo shells
  • 3/4 cup ricotta cheese
  • 1 cup mozzarella cheese
  • 1/4 cup Parmesan cheese
  • 1 egg
  • 1/4 cup frozen spinach, thawed and drained
  • 2 cups of your favorite tomato sauce
  • 1 lb. sausage


  1. Bring a large bottle of water to a boil. Add your pasta and cook according to the package directions. Drain the noodles and set aside.
  2. Preheat your oven to 350 degrees. Spread 1/2 cup of your tomato sauce in the bottom of a 9x9 dish.
  3. Add the uncooked sausage to a hot pan and cook until browned. Stir in 1 cup of your tomato sauce and set aside.
  4. In a small bowl stir together the ricotta, 1/2 a cup of mozzarella, Parmesan, egg, and spinach. Stir the mixture in with your sausage.
  5. Spoon a hearty amount of the filling into each shell. Place into your prepared baking dish and continue until all are filled. Smoother with the remaining 1/2 cup of sauce and generously sprinkle with mozzarella.
  6. Cover with foil and bake for 20 minutes. Uncover and continue to bake for an additional ten minutes or until the cheese is melted and bubbly.
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lasagna stuffed shells easy dinner

PS, you might like…

Cajun Chicken Pasta

Veggie Packed Pasta Sauce

Easy Garlic Knots

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  1. says

    This looks delicious. It would be a great recipe to take to a new mom too. I’ll definitely have to store this in the “must try” pinterest board, because we always need new meals to add to our rotation. So glad you participated in Point of View!

  2. says

    Just made these. Subbed in ground turkey with italian seasoning and left out the mozza (because I didn’t have any on hand). So good.. so easy… so my work lunch tomorrow! Love how versatile this recipe can be and look forward to adding other goodies to the mix. Thx!!

    • says

      Oh and also left out the egg because, wouldn’t you know it, I’m all out! Still came out great. Did some research and apparently lots of people make their lasagna without any eggs. =)

      • Jesseca says

        These are the types of comments I live for! Love that you enjoyed the meal and your changes keep things simple and delicious!

    • Jesseca says

      Of course! We normally freeze half before baking and pull it out on another day. It’s the perfect freezer meal!

  3. Rebecca Christilaw says

    We are making this tonight for the missionaries in our area! So far so good! We are baking them now!

  4. anne hurst says

    Gathered my stuff to make and reread the recipe….after you put the meat mix in the shell I assume you then put the cheese mixture on top of it. But it doesn’t say that. About how much cheese mix goes in the shell. I think I can figure this out….making it for a birthday dinner…..looks good.

    • Jesseca says

      I made these again last night and realized the directions aren’t the best. I will go through and update them today, but for now…

      Spread 1-2 teaspoons of the cheese mixture into your cooked shells. Top with a heaping scoop of the meat. Place in your pan and follow the remaining directions from there.

  5. Jennifer says

    I can’t wait to try these for dinner tonight. I was just wondering what type of Tomato sauce do you suggest to use? There are so many options out there and I find it a daunting task trying to pick one 😉

    • Jesseca says

      We’ve tried several different store brands. I like Giada’s. You can find it in target and it comes in different flavors.

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  7. Avarie says

    Hey there! This recipe looks delicious, and I can’t wait to try it!!
    I was just wondering if it’s okay to freeze it before baking? I’m trying to find good freezer recipes, and I would love to add this to my collection!

    Could anyone help me? Thanks so much!!:)

  8. ROCHELLE says

    i am making this now but used hamburger instead and added Lipton onion soup mix to it. Can’t wait to try it.

  9. Deirdre says

    I’m so excited to make this! Did you grind up the sausage or just chop it finely? I’m kinda new to cooking lol 🙂

  10. Dana K says

    I came across these on Pinterest. They were absolutely DEVINE! My Husband and I both went back for seconds, not that we needed them. Thank you for a great recipe!

  11. Rsampson says

    Instead of using sausage I used beef. Flavored w Italian seasoning & mrs dash.

    And used a whole box of gluten free shells

    Used one pound meat
    Which required me to use a whole container of ricotta cheese, one can lead spinach, Italian and American cheese. Two eggs
    When I stuffed them I had the meat at the bottom and cheese filling on top 🙂
    It turned out well! Thanks for the easy recipe.

  12. Rose says

    Made these last night and they were GREAT! I subbed cottage cheese for ricotta (because that’s just what I had). Next time I make these (oh yes, there WILL be a next time!) I will mix the meat and cheese mixture simply to save a round of filling. Oh, and I had to use a 9×13 pan to make them fit.
    Thanks for posting such a tasty recipe – can’t wait to heat up the leftovers 🙂

  13. Carolyn says

    I can’t wait to try these but is there something I can substitute the spinach for or can I just leave it out? I have a very picky husband and kids and they won’t eat these with the spinach but will gobble them up without. These look absolutely divine.

    • Jesseca says

      It really depends on how many shells each person is going to eat. We typically do 3 per person so this recipe would feed 6-7 people. If you planned a few sides and cut it down to 2 shells per person it would feed 10

  14. Jenn Ross says

    These were delicious! I added half an onion, fresh spinach, and italian seasoning! I will be making these again! Thanks for the recipe!

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