Lasagna Stuffed Shells

This recipe for Lasagna Stuffed Shells is simply the best. Large pasta shells that are filled with a cheesy ricotta and spinach filling. Top everything off with your favorite pasta sauce and you’re good to go! Perfect for busy weeknights or as a go-to freezer meal!

Serve this pasta with an Italian Chopped Salad, Homemade Garlic Bread or Garlic Knots for a filling meal everyone will love!

Recipe Features:

• Minimal Ingredients: Less than 10 ingredients! That means you can have this recipe made in a jiff.
• Freezer Friendly: This recipe can be made in advance and frozen for up to three months.
• Big Flavor: Italian stuffed shells with meat and ricotta cheese – you cannot get more flavorful.

This recipe for lasagna stuffed shells is my FAVORITE. It has everything you could ever want in a comfort food dish and checks all of the boxes. And did I mention it is easy.

Easy recipes are coveted in my household. The last thing I want to do after a long day of work is come home and spend hours in the kitchen. This one takes a whopping 30 minutes to whip up. I always make a double batch so we can have an extra pan in the freezer. Perfect to pull out on nights when I don’t want to cook!

Stuffed Shell Ingredients

• Jumbo pasta shells: You can find these for around $1 in the pasta aisle. Large shells give you the perfect holder for the delicious filling.
• Ricotta: Not a fan of ricotta? You can substitute cottage cheese. Although you won’t get the same texture.
• Cheese: Use fresh mozzarella. When you fresh grate cheese it melts beautifully and has a wonderful soft texture. Pre-shredded cheese does not tend to melt quite as well. With the fresh version you get that ooey gooey melted cheese that you always see in restaurants.
• Egg: The binding agent for the filling. An egg will help to hold everything together.
• Spinach: Optional, but delicious. I always have a bag of frozen spinach in the freezer. It’s around $1 and the perfect way to add some veggies to many meals.
• Meat: Ground beef or Italian sausage work for this recipe. We’ve even, in a pinch, substituted spicy breakfast sausage.
• Spaghetti Sauce: Pick your favorite sauce. If I’m using store bought, I like Rao’s. That being said, you can always opt for this easy homemade version.

How To Make Lasagna Stuffed Shells

1. PREP: Add water to a large pot with a sprinkle of salt. Bring to a boil. Cook the noodles according to the package directions and strain. While the water is boiling, preheat the oven to 350 degrees, Spread 1/2 cup of the sauce into the bottom of a 9×9 inch dish and set aside for later.
2. BROWN: Place the uncooked sausage into a medium skillet that has been preheated over medium heat. Cook and crumble until browned, about 3 to 5 minutes. Remove from the heat and stir in 1 cup of the spaghetti sauce. for later.
3. FILLING: Stir the ricotta, 1/2 cup of shredded mozzarella, parmesan, egg and spinach in with the meat mixture.
4. FILL: Spoon a heaping tablespoon or two of the filling into each cooked shell, placing each into the sauce lined baking dish. Continue until all of the shells are filled. It’s ok to squish them together.
5. BAKE: Once filled, spread the remaining 1/2 cup of sauce over the shells and generously sprinkle with the remaining mozzarella cheese. 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.

4.86 from 82 votes

Lasagna Stuffed Shells

Created by: Jesseca

Course Dinner Recipes

Cuisine Italian

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

6 servings

Lasagna Stuffed Shells. This easy dinner recipe is made with sausage, ricotta cheese, spinach, and your favorite pasta sauce! Perfect for busy weeknights or to stick in your freezer.

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Ingredients

  

1x2x3x

• ▢ 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

• 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.
• Preheat your oven to 350 degrees. Spread 1/2 cup of your tomato sauce in the bottom of a 9×9 dish.
• Add the uncooked sausage to a hot pan and cook until browned. Stir in 1 cup of your tomato sauce and set aside.
• 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.
• Spoon a hearty amount of the filling into each shell. Place into your prepared baking dish and continue until all are filled. Smother with the remaining 1/2 cup of sauce and generously sprinkle with mozzarella.
• 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.

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.

Notes

*If you like a more saucy pasta, add 1 extra cup onto your shells. This is also a good idea if you plan on freezing these for later. 

Nutrition

Serving: 6people | Calories: 624kcal | Carbohydrates: 125g | Protein: 47g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 19g | Cholesterol: 126mg | Sodium: 1369mg | Fiber: 8g | Sugar: 7g

Equipment

Mixing Bowl

Silicone Spatula

Skillets

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