Stuffed Shells
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Lasagna Stuffed Shells are the perfect way to enjoy all the classic flavors of lasagna without the extra effort. Each shell is filled with a hearty mix of cheese, sauce, and beef, making it a great option for busy weeknights or feeding a hungry crowd. It’s simple to make, easy to serve, and always a hit at the dinner table.
Serve this pasta with an Italian Chopped Salad, Homemade Garlic Bread or Garlic Knots for a filling meal everyone will love!
Why You’ll Love This Recipe
- Family-Friendly: It’s a hit with kids and adults alike, making it perfect for family dinners.
- Impressive Yet Easy: This dish looks impressive but is actually easy to prepare, making it great for entertaining guests.
- Make-Ahead Meal: You can prepare it in advance and bake it when needed, saving time on busy days.
- Great for Leftovers: The leftovers reheat well, making for delicious next-day meals.
Stuffed Shells are the perfect mix of cozy and convenient. You get all the classic lasagna flavors—rich meat sauce, creamy cheese, and tender pasta—without the hassle of layering. It’s a great weeknight dinner that feels a little special but doesn’t require much effort.
This recipe is also a freezer-friendly favorite, making it ideal for meal prep or gifting to a friend. Whether you’re feeding a family or planning ahead, these stuffed shells are hearty, flavorful, and always a hit at the table.
Ingredients You’ll Need
These Lasagna Stuffed Shells come together with a few classic ingredients that pack in tons of flavor. Here’s what you’ll need to make it happen:
- Jumbo pasta shells – These are the perfect size for stuffing and hold up well during baking. Cook them just until al dente so they don’t fall apart.
- Ricotta cheese – Creamy and mild, this forms the base of your filling. Drain any excess liquid for a thicker texture.
- Mozzarella and Parmesan – Mozzarella gives that gooey, melty finish while Parmesan adds a sharp, salty bite.
- Egg – Helps bind the filling together so it stays put inside the shells.
- Frozen spinach – A great way to sneak in greens. Thaw and squeeze out all the moisture to avoid a watery filling.
- Spaghetti sauce – Use your favorite jarred or homemade sauce. Go chunky or smooth—whatever you like!
- Ground beef or sausage – Adds heartiness and flavor. Brown it ahead of time and drain any extra grease.
With these ingredients for stuffed shells, you get all the cozy comfort of lasagna without the layers. It’s a reliable, family-friendly dinner that looks impressive but is super easy to pull off.
Jesseca’s Recipe Review
These stuffed shells with ricotta cheese are a total win in my kitchen. They’ve got all the cozy, cheesy comfort of traditional lasagna without the extra layering and bake time. It’s one of those dishes that looks impressive but is actually super simple to throw together—perfect for feeding a crowd or stocking the freezer.
Tip from Jesseca:
Lightly oil the cooked shells after draining to keep them from sticking together while you prep the filling. It makes stuffing them way easier!
Substitutions and Variations
These stuffed pasta shells are super flexible, so you can easily adjust it based on what you have or your family’s preferences:
- Meat: Swap ground beef with Italian sausage, ground turkey, or even go meatless for a vegetarian version.
- Cheese: No ricotta? Cottage cheese or a blend of cream cheese and Greek yogurt can work in a pinch.
- Spinach: Skip it if your crew isn’t into greens, or try kale or chopped zucchini instead.
- Sauce: Marinara, tomato basil, or even a vodka sauce all work great—use what you love.
- Pasta shape: If you can’t find jumbo shells, try layering the filling in cooked lasagna noodles or stuffing manicotti.
- Add-ins: Stir in garlic, herbs, or red pepper flakes for a little extra flavor in the cheese mixture.
These shells are easy to customize, so don’t be afraid to make them your own.
Stuffed Shells with Ricotta and Meat
Stuffed Shells are easier to make than they look! Here’s a quick breakdown of how to bring them together:
- Boil the pasta shells until just al dente, then drain and set aside.
- Brown the sausage in a skillet, stir in some sauce, and set aside to cool slightly.
- Mix the cheese filling for stuffed shells with ricotta, mozzarella, Parmesan, egg, spinach, and the sausage mixture.
- Assemble the shells by filling each one and placing it into a baking dish lined with sauce.
- Top with more sauce and cheese, then bake covered for 20 minutes and uncovered for 10 until bubbly.
Want to freeze them? Just assemble and freeze before baking—then pop them in the oven when you’re ready for a comforting, make-ahead meal.
Storage and Make-Ahead Instructions
- To store:
Let the stuffed shells cool completely, then cover the dish or transfer leftovers to an airtight container. They’ll keep in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through. - To freeze:
Assemble the stuffed shells but do not bake. Cover tightly with foil or place in a freezer-safe container. Freeze for up to 3 months. When you’re ready to cook, thaw overnight in the fridge and bake covered at 350°F for 45 minutes. Remove foil and bake another 20 minutes until hot and bubbly. - To make ahead:
You can fully assemble the dish up to 24 hours in advance and keep it covered in the fridge. Just pop it in the oven when you’re ready to bake—no extra prep needed!
Recipe FAQs
Yes! You can fully assemble the stuffed shells up to 24 hours in advance. Just cover and refrigerate, then bake when you’re ready.
Absolutely. Freeze them unbaked in a foil-covered dish for up to 3 months. Thaw in the fridge overnight, then bake as directed, adding extra time if needed.
Nope! You can leave it out or swap it with kale, chopped zucchini, or even mushrooms for a different twist.
Cover and reheat in the oven at 350°F until warmed through, or microwave individual portions for 1–2 minutes.
Yes! Cottage cheese is a great substitute and still gives you that creamy texture.
Any marinara, spaghetti, or tomato-based pasta sauce works well. Choose one you like the flavor of—chunky or smooth is up to you.
It depends on how full you stuff them, but you can usually fill about 20–24 shells with one batch of filling.
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Lasagna Stuffed Shells
Ingredients
- 20 jumbo pasta shells
- 3/4 cup ricotta cheese
- 1 cup mozzarella cheese (shredded)
- 1/4 cup Parmesan cheese (shredded)
- 1 large egg
- 1/4 cup frozen spinach (thawed and drained)
- 2 cups of your favorite spaghetti sauce
- 1 lb sausage or hamburger
Instructions
- Fill a large pot with water and add a pinch of salt. Place the pot on the stove and bring the water to a boil. Once boiling, add the pasta shells and cook them according to the directions on the package.When the shells are cooked, drain them in a colander.
- While the water is boiling, preheat your oven to 350 degrees Fahrenheit. Spread 1/2 cup of spaghetti sauce on the bottom of a 9×9 inch baking dish. Set the dish aside for later.
- Heat a medium skillet over medium heat. Add the uncooked sausage to the skillet. Cook the sausage, breaking it into small pieces with a spatula, until it is browned and fully cooked (about 3 to 5 minutes).
- Remove the skillet from the heat.Stir in 1 cup of spaghetti sauce with the sausage.
Filling:
- In a large bowl, combine the cooked sausage mixture, ricotta cheese, 1/2 cup of shredded mozzarella cheese, Parmesan cheese, egg, and spinach. Stir everything together until well mixed.
Assembly
- Take a cooked pasta shell and spoon about 1-2 tablespoons of the filling mixture into it. Place the filled shell into the sauce-lined baking dish. Repeat this process until all the shells are filled and the dish is full. It’s okay if the shells are close together.
- Spread the remaining 1/2 cup of spaghetti sauce over the stuffed shells. Sprinkle the remaining shredded mozzarella cheese generously on top.
- Cover the baking dish with aluminum foil.Place the dish in the preheated oven and bake for 20 minutes.After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Freeze Instructions:
- Follow the instructions above until just before baking. Cover securely with heavy duty foil or a freezer container.
- Take your stuffed shells out of the freezer the day before you plan on cooking them. Let them slightly thaw in the refrigerator.
- Bake at 350 degrees, covered, for 45 minutes. Remove the foil and bake an additional 20 minutes.
Video
Notes
Equipment
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
One of our favorite freezer meals
Just curious as I have never used egg in my stuffed shells and was looking around to see what i could add to mine to switch it up a bit…what is the purpose of the egg?
That’s a great question, Celeste. The egg in this recipe is used as a binder to keep the filling together.
Just made this using ground venison!! Turned out awesome!!
What an interesting idea! We will have to give it a try.
Do you use plain canned tomato sauce? Not a marinara sauce?
Good question. I use my favorite canned spaghetti sauce. I will update that in the recipe.
Thanks so much! Making it today. 😊
Excited for you to try it! We actually had it last night!
Make this recipe probably once a month. Figured I should leave a review.
It is SO EASY. We add chopped veggies like zucchini and sometimes broccoli. super good. thanks for sharing!
Holy cow these are yummy! Made them for a dinner party and everyone was asking for the recipe! I did substitute ground hamburger for the sausage because it was what I had on hand.
I made this using a mix of beef and Italian sausage and no spinach. I also double the cheese filling. This is my go to stuffed shell recipe! Absolutely delicious every time!
Thank you so much for sharing, Jaqueline! My husband agrees with you on eliminating the spinach. I love the combination of both the beef and Italian sausage! Great idea.
Hey if I use one pound of ground beef should I use one egg or two eggs?
Hi Stephanie, If you are using all ground beef the eggs will remain the same. Just one. :0)
Delicious!!! What’s the best way to cook them from the freezer?
We pull them out of the freezer and leave them in the fridge overnight. Bake them as normal.
Or add an additional 20-30 minutes if cooking from frozen.
Great! Thanks so much!
Silly question.. what kind of parmesan? Grated or shredded?
Not silly at all! I use shredded.
Hi, I was wondering how long would you add to the baking time if doing it from frozen?
Thanks!
I like to pull it out of the freezer the day before and keep it in the refrigerator so it can thaw a bit but if you forget I would add 20 minutes to the baking time or cook until heated through.
These were delicious! I added half an onion, fresh spinach, and italian seasoning! I will be making these again! Thanks for the recipe!
I never thought to add onion! Great idea and love that you used fresh spinach!
How many people will this serve?
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
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.
You can leave it out. We have in the past without any complaints. A lot of the flavor will come from the sausage and sauce.
Thank you, Jesseca!!!
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 🙂
We’ve substituted cottage cheese a few times as well! So happy you liked the recipe.
Made this tonight for my boyfriend and I and it was so yummy!! Definitely making this again!
How many people does this feed?
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.
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!
So glad you enjoyed the recipe!
Made this tonight and it was amazing!
So glad you loved it. It’s still one of our family favorites.
Bake covered? Meaning tin foil will work?
Yes, tin foil will work.
It was DELICIOUS!! Thank you!!!
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 🙂
Hi Deidre! I ground the sausage while cooking it in a skillet. Good luck!
i am making this now but used hamburger instead and added Lipton onion soup mix to it. Can’t wait to try it.
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!!:)
These are delish!!
Looks so good!
xo
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 😉
We’ve tried several different store brands. I like Giada’s. You can find it in target and it comes in different flavors.
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.
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.
We are making this tonight for the missionaries in our area! So far so good! We are baking them now!
You’ll have to let me know how they turn out!
Do you think you could make this and freeze it?
Of course! We normally freeze half before baking and pull it out on another day. It’s the perfect freezer meal!
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!!
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. =)
These are the types of comments I live for! Love that you enjoyed the meal and your changes keep things simple and delicious!
Yum! Made this for lunch today. This recipe is a definite keeper! Thanks.
I just made this using beef instead of sausage and it was absolutely delicious! 🙂
I Love to hear that people enjoy my recipes!!
Yummm! This sounds so delicious! Pinning to try soon!
~Jen @ Yummy Healthy Easy
Mmmm! Yum! I’ll have to find some gluten free shells to try this. It looks delicious!
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!
xoxo,
Amy