Lasagna Stuffed Shells

I really do love pasta. I think I say that about everything food related… but pasta is the first love of my life. I remember the very first time I tried alfredo… It opened up the door to an entirely new world, and I wanted to try it ALL! Lasagna Stuffed shells have been kind of towards the bottom of the list. I always see them in restaurants or on the shelf of the store… Calling out for me to give in and make them… but I was a little intimidated. I have NO idea why. It just seemed like so much work! I finally gave in and decided to face my fear.

And boy am I glad that I did. This pasta bake is a hit it out of the park home run. Super simple, freezer friendly, and a family favorite! Packed with a world of flavor and super simple to pack with veggies if you decide to sneak some in!



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. Boil a large pot of water and add your pasta. 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. 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. Spread one tablespoon of the cheese mixture into each shell. Top with a heaping amount of the sausage. Place in your dish and continue with the remaining shells. Smoother in the remaining 1/2 cup of sauce and sprinkle with left over mozzarella.
  5. Bake, covered, for 20 minutes. Remove the lid and cook an additional 10 minutes or until the cheese is melted and bubbly.

Recipe adapted from Living like the Kings


I have no idea what all of the fuss was about. This recipe is so simple and produced a mouth watering entre! I suggest you print off this recipe and head to the store ASAP, because whoever you are cooking for will love you forever if you cook this tonight! I used a spicy Italian sausage in the filling but I think you really could get away with almost any flavor. Maybe even a ground beef!


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.

Did you like this recipe? If so you will love these:

Veggie Packed Pasta Sauce

Easy Garlic Knots


Cajun Chicken Pasta


  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. 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!

  10. 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.

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