These incredible lasagna stuffed shells deliver all the cozy flavors of traditional lasagna in an eye-catching, individually portioned format. Ready in just 1 hour, this hearty pasta dish combines al dente jumbo shells with rich meat sauce, creamy ricotta, and gooey melted cheese.
It’s a crowd-pleasing comfort food that’s perfect for family dinners or entertaining guests. With 41g of protein per serving and made with classic Italian ingredients, this recipe puts a fun twist on an old favorite while keeping all the flavors you love.
Key Ingredients
- Jumbo pasta shells: 12 ounces (about 24 shells), forms the perfect vessel for stuffing
- Meat mixture: ½ pound each of lean ground beef and ground sausage for rich flavor
- Tomato base: Combination of tomato sauce, paste, and diced tomatoes for a robust sauce
- Cheese blend: Ricotta, mozzarella, and parmesan create the perfect creamy filling
- Aromatics: Fresh garlic cloves and chopped onion for enhanced taste
- Seasonings: Italian seasonings, salt, and pepper to taste
Step-by-Step Instructions
- Prepare the meat sauce: Brown meats, pulse until finely crumbled, then combine with aromatics and tomato mixture. Let simmer for optimal flavor development
- Cook pasta shells: Boil until al dente, then arrange on baking sheet to prevent sticking
- Create cheese mixture: Combine ricotta, egg, and portions of mozzarella and parmesan until smooth
- Assemble: Spread sauce in baking dish, fill shells with cheese and meat mixtures, arrange in dish
- Top and bake: Cover with remaining sauce and cheese, then bake at 350°F for 25-30 minutes until bubbly and golden
Cooking Techniques
Making these stuffed shells is easier than you might think! The key is cooking your pasta shells just until al dente – they should be firm enough to hold their shape while you stuff them. A little tip I love: spread your cooked shells on a baking sheet instead of leaving them in the colander.
This keeps them from sticking together and makes them much easier to handle when it’s stuffing time. For the meat filling, using the food processor is a game-changer! It creates that perfect, fine texture that makes these shells extra special.
Make-Ahead and Storage Tips
These stuffed shells are perfect for meal prep! You can assemble them a day ahead – just cover with foil and keep in the fridge until you’re ready to bake. Already baked? They’ll stay fresh in the fridge for 3-4 days.
Want to freeze them? Go ahead! Wrap the unbaked shells well and freeze for up to 3 months. Just add an extra 15-20 minutes to the baking time when cooking from frozen. The cheese might look a bit different after freezing, but it’ll still taste amazing!
Serving Suggestions
These cheesy shells are a complete meal on their own, but they’re even better with some simple sides! Try serving them with a crisp green salad dressed with Italian vinaigrette, or some garlic bread to soak up that yummy sauce.
For a fancy touch, sprinkle some fresh basil on top just before serving, and keep some extra warm marinara sauce on the side for anyone who loves extra sauce (like me!). A glass of Italian red wine makes this meal feel extra special.
Quick Substitutions
No jumbo shells at the store? No problem! You can use manicotti pasta tubes instead. For the cheese filling, cottage cheese works great in place of ricotta – just drain it first. Want to make it veggie? Skip the meat and add finely chopped mushrooms, spinach, and zucchini instead.
You can also swap the Italian sausage for turkey sausage to make it lighter. Any type of melty cheese works for the topping – try provolone or fontina if you’re out of mozzarella!
Lasagna Stuffed Shells
Equipment
- 9×13 baking dish
- Large skillet
- food processor
- Large mixing bowl
Ingredients
- 12 ounce Jumbo pasta shells about 24 shells
- 1/2 pound lean ground beef
- 1/2 pound ground sausage jimmy deans
- salt and freshly ground black pepper
- 3-4 cloves garlic minced
- 1 whole onion chopped
- 16 ounces tomato sauce
- 6 ounces tomato paste
- 14.5 ounce diced tomatoes undrained
- 1/2 cup water
- 2-3 teaspoons Italian seasonings to taste
- 1 cup ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese divided
- 2/3 cup freshly grated parmesan cheese divided
Instructions
- In a large skillet over medium high heat brown the beef and sausage. Remove grease. Add meat to a food processor and pulse 2-3 times until the meat is crumbled really small. Return to pan. Season with salt and pepper. Add garlic and onions and cook for 2-3 minutes.
- Add tomato sauce, tomato paste, diced tomatoes, water and Italian seasoning. Simmer for 15-20 minutes. Taste sauce and more salt and pepper, Italian seasoning or garlic powder, if needed.
- Meanwhile, cook the jumbo pasta shells according to package instructions, until al-dente. Drain from water and lay out on a large baking sheet to cool, so that they don’t stick together.
- Add the ricotta cheese, egg, 1 cup mozzarella, and ⅓ cup parmesan cheese to a large mixing bowl and mix well to combine.
- Spread 1 cup of the meat sauce into the bottom of a 9×13” pan. Stuff each cooked shell with a small spoonful of ricotta mixture, then a spoonful of meat mixture and set them face up in a large baking dish.
- Spoon the remaining red sauce over the top of all of the stuffed shells. Sprinkle with remaining mozzarella and parmesan cheese.
- Bake at 350 degrees for 25-30 minutes.
