Lasagna Stuffed Shells
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Turns out, pregnancy is good for food blogging. August was a rough month for me; food aversions, being beached on the couch most of the day exhausted from first trimester fatigue, and just plain lacking motivation to cook. The second trimester has been beautiful. I’m back. Kind of like “back streets back” alright? I’m craving all sort of scrumptious things and can’t resist the urge to satisfy those cravings.
These beef and ricotta stuffed pasta shells were a product of those cravings; inspired by my favorite lasagna recipe. This is quicker and easier than making lasagna but it’s still just as satisfying! This recipe makes 24 stuffed shells. Shells will fit in a 9×13 pan (6 rows long by 4 rows across) or you can split them up into smaller baking dishes if you want to freeze half for later or deliver some to family or friends.
Ingredients for Pasta Shells:
2 Tbsp olive oil
1 lb lean ground beef
1/2 medium onion, finely chopped (about 1/2 cup)
2 garlic cloves, pressed
1/2 tsp salt and 1/8 tsp pepper, or to taste
1/4 cup red wine (any kind), optional
25 oz jar of marinara sauce, divided
5 oz package of fresh spinach, chopped
16 oz reduced fat ricotta cheese
8 oz (2 cups) shredded mozzarella cheese, divided
2 large eggs
2 Tbsp chopped fresh parsley
2/3 of a 12 oz box jumbo pasta shells (you need 24 shells plus a couple extra in case any break while boiling).
How to Make Stuffed Pasta Shells:
Preheat oven to 375˚F.
1. Cook pasta shells al dente (firm tender) according to package instructions then drain and re-fill the pot with cold water; set aside. Keeping them in cold water will stop the cooking process and prevent the shells from sticking to each other.
2. In a large skillet over medium heat, add 2 Tbsp oil and saute 1/2 cup finely chopped onion with pressed garlic until softened (4-5 minutes). Add 1 lb lean ground beef and saute breaking up the meat, until meat is fully cooked and browned.
3. Season with 1/2 tsp salt and 1/8 tsp pepper, or to taste. Stir in 1/4 cup red wine (if using) and simmer until wine is almost completely reduced down (3 min).
4. Stir in 1/2 cup marinara sauce and 5 oz chopped spinach and cook until spinach is wilted (3 min) then remove pan from heat to cool slightly.
5. In a large mixing bowl, stir together 16 oz ricotta cheese with 1 cup shredded mozzarella cheese, 2 large eggs and 2 Tbsp freshly chopped parsley. Next, stir in the meat mixture.
6. Pour 1/2 cup marinara into a 9×13 baking dish and spread over the bottom.
7. Drain shells and fill each one with an ice cream scoop of filling (2 rounded Tbsp); they should actually look “stuffed.” Arrange pasta shells cozily into your prepared baking dish and pour remaining marinara evenly over the tops of the stuffed shells (no need for perfection).
8. Sprinkle the top with remaining 1 cup mozzarella cheese, cover with foil (or lid) and bake until hot and bubbly (40 minutes). Remove foil and bake additional 3-5 minutes or until cheese is golden.
You can eat these right away or re-heat them later :).
Lasagna Stuffed Shells
- 2 Tbsp olive oil
- 1 lb lean ground beef
- 1/2 medium onion, finely chopped (about 1/2 cup)
- 2 garlic cloves, pressed
- 1/2 tsp salt and 1/8 tsp pepper, or to taste
- 1/4 cup red wine, any kind, optional
- 25 oz jar of marinara sauce, divided
- 5 oz package of fresh spinach, chopped
- 16 oz reduced fat ricotta cheese
- 8 oz 2 cups shredded mozzarella cheese, divided
- 2 large eggs
- 2 Tbsp chopped fresh parsley
- 2/3 of a 12 oz box jumbo pasta shells, you need 24 shells plus a couple extra in case any break while boiling.
How to Make Stuffed Shells: Preheat oven to 375˚F.
Cook pasta shells al dente (firm tender) according to package instructions then drain and re-fill the pot with cold water; set aside. Keeping them in cold water will stop the cooking process and prevent the shells from sticking to each other.
In a large skillet over medium heat, add 2 Tbsp oil and saute 1/2 cup finely chopped onion with pressed garlic until softened (5 minutes). Add 1 lb lean ground beef and saute breaking up the meat, until meat is fully cooked and browned.
Season with 1/2 tsp salt and 1/8 tsp pepper, or to taste. Stir in 1/4 cup red wine (if using) and simmer until wine is almost completely reduced down (3 min).
Stir in 1/2 cup marinara sauce and chopped spinach and cook until spinach is wilted (3 min) then remove pan from heat to cool slightly.
In a large mixing bowl, stir together 16 oz ricotta cheese with 1 cup shredded mozzarella cheese, 2 large eggs and 2 Tbsp fresh chopped parsley. Stir in the meat mixture.
Pour 1/2 cup marinara into a 9x13 baking dish and spread over the bottom.
Drain shells and fill each one with an ice cream scoop of filling (2 rounded Tbsp); they should actually look "stuffed." Arrange pasta shells cozily into your prepared baking dish and pour remaining marinara evenly over the tops of the stuffed shells (no need for perfection).
Sprinkle the top with remaining 1 cup mozzarella cheese, cover with foil (or lid) and bake until hot and bubbly (40 minutes). Remove foil and bake additional 3-5 minutes or until cheese is golden. You can eat these right away or re-heat them later :).
Enjoy this my friends and thanks for sharing it with your friends and fam, pinning my recipes, commenting or even just perusing the site. I’m sure thankful for ya!
Read comments/reviewsAdd comment/review
I followed the recipe exactly. Very sure I didn’t miss anything. Came out bland. I feel like something needs to be added.
Your other stuffed shell recipe is perfect. Will stick to that one.
Hi Susanna, I haven’t had that experience, and I’m sorry to hear that it was yours. Please ensure there were no substitutions made to the ingredients. That could likely be the culprit. This dish should be full of flavor. I hope it works out better for you next time.
Natasha, I got side tracked making your shells and I did not brown the burger. I hate to throw everything out and start again. Will the meat still cook in the oven? I just love your recipes. Thank you
Hi Connie! Is the meat completely raw? If so, you may need to adjust the time of the recipe to ensure it is fully cooked. If you cooked the meat, just didn’t “brown” it, then it should be fine. 🙂
Hi Natasha, I just finished assembling these stuffed shells (not the first time either). Can I refrigerate til tomorrow covered with foil?
Hello Pat, yes, that will work! Please update us on how you liked the recipe.
Hi, can I make these the night before and bake the next day? Or at least make the filling the day before and then do the rest the day of? What would you suggest.
Hello Lola, you may freeze it after it’s assembled but unbaked. 🙂 Cover with foil and then plastic wrap before freezing and it will last a few months in the freezer. Baking time will increase if freezing; remove plastic wrap and leave the foil on and bake 1 hour then remove the cover and let cheese brown for a few minutes. I haven’t tried freezing it baked, however but assume that it should work also.
Have this in the oven right now and smells great and can’t wait till we can try it. I am sure I will be making this often.
Please update us on how it goes. I hope it becomes your new favorite!
Loved this! It’s one of my favorite recipes! Thank you Natasha!
You’re welcome! I’m so happy you enjoyed it, Kristina!
I made this recipe tonight and we loved it so much! I have made quite a few recipes from your site. Keep up the great work Natasha 🙂
Yay, that’s fantastic feedback! Thank you for sharing that with us, Gayle.
One of my favorite recipes! I have done it with ground beef and also tried it with ground turkey and grounded chicken; tastes great with any meat substitutes!
That’s what I love about recipes like this! So many options for substitutions! You can truly make it your own!
Made these last night for a family visit and everyone loved them so much! I used half beef half sausage and they turned out amazing! My husband also said it was the best “lasagna stuffed pasta” he’s ever had! This isn’t the only recipe we’ve tried from your blog and they are always a hit! Thank you so much Natasha!
You’re welcome! I’m so happy you all enjoyed it, Katie
Made this for dinner tonight.
Delicious. We all enjoyed it.
Great to hear that you enjoyed this recipe, Kat Thanks for your good review!
I just made these for super tonight very easy to put together and in a few hours I will have the final verdict as hubby loves pasta and sauces and he will let me know if he thinks its a keeper for future meals. Thank you for sharing this recipe with us here.
You’re welcome, Kathy! I hope you both enjoy it!
Could the empty shells be cooked the night before to save time and the recipe completed the next day or would they fall apart?
Hi Chris, we prefer it fresh, and if the cooked shells are not stored properly, they may stick together or lose shape. But if you happen to experiment, I would love to know how you like that.
SO yummy! It’s a keeper. Thank you.
You’re welcome, Kat. Glad you loved it!
Hi Natasha. Love your recipes ❤️
Just wondering if I have to add Spinach to the Lasagna Stuffed Shells. Not to keen on cooked spinach
Hi Lise, I suggest you try our new stuffed shells recipe which has no spinach.
Absolute hit!! We all loved this recipe – so yummy!
I’m so glad you enjoyed it!
I messed up and added the sauce to the meat instead of pouring it over the pasta-in spite of this mistake, this was really delicious. My husband said it didn’t matter, as it was all going down the same place, lol. I added more Italian and garlic seasonings to the meat and the sauce-as can jar/sauce have a tendency to be bland. I also added more cheese too!
Sounds yummy, Patricia. That’s alright, practice makes perfect – next time it will be awesome!
I tried this recipe yesterday and thought it was good but seemed like something was missing. It tasted bland and I followed it exactly except added a bit more cheese on top. If I try it again I might try using half sausage and half ground beef to add more flavor. Any other suggestions appreciated. Thanks!
Also, love all your tops, Natasha. Would you share where you shop for your very cute tops?
I often cook for my elderly parents. If I split the recipe into two different dishes (12 in each), would the baking time change?
Hi Sue, it shouldn’t change by much since it is still the same amount of shells. I would check for doneness closer to the end
I made this tonight and my family LOVE it!!! I don’t have spinach so add mushrooms. I tried another stuffed shell recipe from another website but this is the best!! Thank you for shared it!!
Thank you for your great comments, Rika. I’m glad that your family loved this recipe!
This looks SO GOOD! I absolutely love meat based stuffed shells and lasagna one’s sound epic and can’t wait to make this. Have all ingredients now except shells but going to make this by this weekend for sure. Great recipes as I’ve been browsing them for the last hour! Keep them coming Natasha!
I hope you love this recipe, Denise!I look forward to your feedback once you try it.
Do you think you could make a version of this but without meat? Would love for you to make this and show us the best version of it
Hi Olga, I think minced mushrooms could work well here. Eggplant or zucchini might also work well, or a combination of mushrooms and zucchini. You’re making me hungry thinking about that! I’m not sure if you would need any wine though with the vegetables, especially mushrooms – they may soak up the wine a bit and taste a little strong. Maybe omit the wine is my guess
dear Olga , just use a whole milk ricotta. da parsley that is important ,,da cheese plus sprinkle a hand full of Romano grated over top of shells no w eggs yes but all ricotta is different in consistency if it is grainy you made need another egg if not datsa good so the only diff. is whole milk ricotta and Ramano cheese ,,,and taste your mixture before you stuff shells if you think it needs salt add Ramano cheese to mixture tase hmmmm if you like the taste stuff den shells
I have always used cottage cheese in my lasagn instead of ricotta and no one can tell the difference. could I do the same for this?
Hi Jean, I think that could work with small curd cottage cheese. I hope you love the lasagna!
Cottage cheese ?? Not. ,,, maybe in a spaghetti casserole it does not hav enough moisture and taste is not even close to whole milk ricotta the eggs do not mix in because the curds are to dry and do not break down ,and if the lasagna pastas are aldente they will not have enough moisture to cook properly so must be using ready to use pasta ,,make using this stuffed shell recipe and your way and every one will know the difference,,,,,the filling that is,!!
Hi Natasha, I have all the ingredients except shells, could I layer with lasagna noodles instead?
Hi Genya, I haven’t tried that with this recipe but I think that should work! We do have this awesome Lasagna recipe you can try!
Hello Genya this is a great mixture of ingredients the pasta is not the star of this dish . try the spiral macaroni. this great mixture will be in every one of those spirals . just add the pre cooked aldente spiral pasta little by little , folded into the filling. and top with mozzarella and Romano or parma
Thank you so much for sharing that with us.
Thank you Joseph, that sounds delicious, I will try that 🙂
do try ,most folks say de gonna try but don’t please do ! ,Im cooking da meatloaf as I type and hard boilings eggs ,tip add couple of table spoon oil and a splash vinegar ,Vinegar so if they crack they will seal oil makes it so easy to peal you will make more hard boiled eggs once yo try this
Hi There Sweetie, I have used so many of your recipes, love the way you post with following along photos.
I plan to make the stuffed shells a day ahead. How will that work with the shells, will they get soggy?
Hi Pat! I haven’t tried that without baking right away. I assume the shells will try to absorb any moisture. If you experiment, let me know how you liked the recipe
I will make the meat portion a day in advance, then mix the cheeses and cook pasta to finish on day of serving…
thanks, Pat in Naples Fl
That sounds like it should work well to make that portion ahead. I hope you love the stuffed shells! 🙂
hi natasha, am i able to make the filling the day before?
Hi Elina, I think that should work just fine 🙂
Thanks for this great recipe! I made double the recipe and both pans are just out of the oven. Am I able to freeze one pan after it has been cooked?
Yes; freeze it after it’s assembled but unbaked. 🙂 Cover with foil and then plastic wrap before freezing and it will last a few months in the freezer. Baking time will increase if freezing; remove plastic wrap and leave the foil on and bake 1 hour then remove the cover and let cheese brown for a few minutes. I haven’t tried freezing it baked, however but assume that it should work also.
Looks delicious, but hubby and kiddos don’t like red sauces, is there a white sauce (Alfredo maybe) I can use?
I think this would go nicely with white sauce!!
Holy smokes. This recipe is epic!!!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Delicious!! Just made these, very good!
Can I add a picture to the review?
I’m glad you love the recipe Olga! I would love it if you joined our private Facebook group where you can share your yummy photos!!
Have you ever made a vegetarian version of this? Do you have any suggestions on substitutions? I was thinking perhaps mushrooms instead of the meat?
Hi Alla, I think minced mushrooms could work well here. Eggplant or zucchini might also work well, or a combination of mushrooms and zucchini. You’re making me hungry thinking about that! 🙂 I’m not sure if you would need any wine though with the vegetables, especially mushrooms – they may soak up the wine a bit and taste a little strong. Maybe omit the wine is my guess.
Thank you Natasha. Lasagna turn out so delicious, definitely will make it again. Delicious 😁
You’re welcome Tanya! I’m glad you enjoy the recipe! Thanks for sharing 🙂
So good!!! First time trying this and turned out great! I’m Ukrainian and often time American recipies don’t taste Ukrainian enough but this is great! I used vegetable stock instead of wine and I don’t think that had a difference. I also kept it in the oven for 5 more minutes. Definitely making this again in the future!
I’m glad you enjoy the recipe so much! Thanks for sharing your great review with other reader Esther!
Natasha, do you think I can prep everything and then bake a few hours later? I am wondering if you know how the shells would hold up if its not immediately baked?
That should work just fine. The shells will hold up if you want to prep this a few hours ahead and then bake it later. I hope you love it!
If you freeze a portion- do you leave off the marinara and cheese from the top before freezing? Can’t wait to try this one!
Hi Melanie, I would suggest leaving it on before freezing (the marinara and cheese). Marinara and cheese both freeze, thaw and reheat really well. Enjoy!! 🙂
Helo,natasha. I want to make this,but my family is very big,can I make couple layers? Thanks so much for all the good recipes. Merry Christmas and happy New Year,God’s blessings to you & your beautiful family!! 🙂
Olga, I would recommend using two casserole dishes since this recipe bakes best in a single layer. I hope you love the recipe 😀
Hi:) can you prep everything in the dish with the sauce on top and all? Then bake it in a few hours?
Also could i use cheese cream instead of ricotta cheese?
Hi 🙂 I haven’t tried that substitution so I can’t really say. I don’t think the texture or flavor would be the same and you definitely would not want to substitute it straight across since cream cheese has a much more prominent flavor than ricotta which is pretty bland. I’ve always only used ricotta when making lasagna that is why I would recommend ricotta.
Yes, that would work just fine 🙂
This looks so good Jess. I just love stuffed shells so much!!
It was yummy
Thank you Luda 😄.
I didn’t see when you add the olive oil. I assume I would saute the garlic & onion in it?
Oh goodness I can’t believe I missed that. Yes! That is correct. I updated the recipe. Thank you for asking!
So glad to have found this recipe, absolutely delicious! I did tweek it slightly, used 1/4lb of sweet Italian sausage and 3/4lb hamburger. Also used 32oz of ricotta, huge ricotta fan, and wanted extra shells to freeze. I froze them as is, no sauce, can’t wait to have them again.
Hi Heather, I’m so happy you loved it! Thanks for sharing your creative modifications 🙂
hey my 10 year old daughter had the idea to fill these will a piping bag.( we cut off the tip of a ziplock freezer bag) and it made it a lot easier to fill the jumbo sized shells.
I love that idea! So smart!
Loved this recipe, so I am making it again! This time my in laws joining for dinner and will try it. Didn’t have shells so I used manicotti pasta instead. Thank you for the great recipe!
I hope you impressed the in-laws! :). Thank you for sharing your great review!
Hi, my family loves this recipe so I plan to make a big batch and freeze some for later. Any tips for freezing this dish? And how long would I bake it from frozen? Thanks!
Hi Jennifer, I haven’t tried freezing it, but I do think it would work as a freezer friendly meal. I would probably add 10 – 20 minutes of baking time if going from the freezer to the oven. Since all of the ingredients are cooked in this recipe, you just have to make sure it’s piping hot when it comes out of the oven.
Delicious!! my husband Enjoyed it!
Thank You! 🙂
Thank you for writing in and for the great review :).
Made this dish multiple times and absolutely love it!
I’m so happy to hear that. Thank you Lesya 🙂
This is DELICIOUS!! I made it tonight and my husband enjoyed it (he hates noodels, shells and all) but he LOVED this lets say there is barley any left. the only thing that i did different is add alittle more cheese on top, because i am a cheese lover 🙂
I’m so happy you both loved the recipe!! 🙂
Made these and they were super yummy! Thank you so much for the great recipe! (:
I’m so happy you liked the recipe! Thanks Alina 🙂
Just made this..sooo good! Everyone loved it! Thanks for the recipe:)
I’m so happy to hear that! Thank you for the great review 🙂
Made these last night and they were delish!! I didn’t have any fresh Spinich so I used frozen but it was still so good! I’m finally getting over the first trimester blues so this was a perfect hearty dish to satisfy my family. They are so happy I am finally cooking again lol thanks for all the great recipes! Your always my go to when Im stuck thinking of dinner or baking 🙂
I hope you start feeling much better soon. That first trimester is rough. I’m hitting my third trimester and starting to feel tired again, but enjoy your renewed energy and appetite! 🙂
Made this for dinner tonight. I used a marinara sauce with mushrooms but otherwise left the recipe unchanged and it was awesome! I have just recently starting using wine to cook with and I agree that it absolutely gives it that special something. Served it with roasted asparagus. Probably should have frozen some as I’ll be eating it for a week, but that’s not really such a bad thing.
Thanks so much for the great review :). If you enjoy cooking with wine, you have to (have to!) try this pasta. I think you’d love it! 🙂 https://natashaskitchen.com/2014/11/12/shrimp-pasta-in-a-creamy-tomato-sauce-video-tutorial/
I tried these last night. I couldn’t find Ricotta cheese in 16oz so I used the 15oz at the store. I think next time I will use more cheese. The wine adds a great flavor though, I think it really gives the recipe something special and I wouldn’t leave it out. Thanks Natasha for another great addition to my cooking repertoire.
I’m so glad you enjoyed the recipe 🙂
I’m new to your website and have really been enjoying your recipes!
Congratulations on your pregnancy! Do you know who you are having yet? I am also currently 25 weeks pregnant, and I don’t know what it was but as soon as I was pregnant, I was craving so many Russian foods that I grew up with that my mom used to make for us as kids. My sister told me about your site and I’ve been on here every day! Thank you so much for your hard work! You are also an amazing photographer 🙂
I don’t cook much with wine but would love to try cooking more with it. Do you think a sweet red wine by Tisdale would work for this recipe? What kind would you recommend for cooking?
That should be fine, but this recipe will still work fine even without the wine. Thank you by the way for the sweet compliment :). I’m so glad to hear my blog is helping you satisfy your cravings! We just found out and I’m going to announce it on my blog I think tomorrow 🙂 Are you having a boy or girl?
I will try without the wine first, I think just to see how it tastes.
We found our earlier this month that we are having a girl. We are both very exited as this is our first one and my husband loves the name Natasha so we are going with that. 🙂
Awww that’s wonderful! Congratulations!! We are having a girl too :). We’re so excited.
I was wondering can I use any other sauce except the marinara? My husband doesnt like that sauce 🙁
Do you mean leaving out the Marinara? Hmmm… I haven’t tested it but you could come up with some kind of white sauce like an alfredo sauce. I don’t have a recipe for that one but there are several online with great reviews If you are using an alfredo sauce, definitely omit the wine and marinara inside the shells as well. Here’s an example (I have not tested this one, but it has good reviews): http://www.foodnetwork.com/recipes/stuffed-shells-with-chicken-and-arugula-and-creamy-alfredo-sauce-recipe.html I hope that helps 🙂
I made these for dinner tonight. I substituted Ground Turkey for the ground beef, and cottage cheese for the ricotta. It was delicious! Will definitely make again!
Thanks for the great review Lynette, I’m glad you enjoyed it :).
I know you said 24 shells, but about how many does an average person tend to eat? 2-3?
Yes, I’d say 2-3. My husband could down 3, while I’d eat 2. 🙂
I made this an hour ago. Its soooo good. I love the melted cheese. I added a little more salt then the recipe says. Its very alike to lasagna but I like this stuffed shells even better and its a faster process
I’m so glad you enjoyed the recipe. Thank you so much for a great review! 🙂 I agree; I thought it was faster than lasagna too, but just as satisfying.
The stuffing shells part was very messy. Next time I will wait for my mixture to cool off (it will be more solid and therefore easier to be stuffed). Also next time I will cook pasta shorter then instructions on the box – even though I submerged it in cold water, the shells were still falling apart. The stuffed shells were slipping and sliding and falling over in the baking dish (might need some practice here:), but oh boy was the result worth it! Super delicious and will be making these again and again!
They can be slippery little things 🙂 I”m so glad you enjoyed the recipe! 🙂
Love love love every single recipie you post! Will try making this soon. Looks really good!
Thank you so much Olga 🙂 I’m so glad you are enjoying the site and recipes 🙂
I want to try this recipe, but was wondering what can I use to substitute wine, or do I just omit it altogether?
Hi Vika, the red wine is optional so just leave it out 🙂
Congratulations on your pregnancy!
Do you know who you are expecting?
This dish was very yummy. Made it last night and we enjoyed every bite of it and went for seconds.
Thank you! And I’m so glad you enjoyed the recipe :). We will find out the gender at the end of the month 🙂
I made this dish, but no matter how carefully I followed the recipe, I forgot to add the eggs,
I’ve done similar things before 😉 – except it was bigger blunders like forgetting salt! It was probably still good without the eggs 🙂
Okay tell me I’m obsessed with your recipes but I can’t help! These are so amazing! Just made this for lunch and it was freaking good! Thank you thank you thank you!
I’m so happy you loved them and thank YOU for the awesome review! 🙂
These look so delectable. I’m a pasta lover so I’ve got to try them.
I hope you love them! I’m a pasta lover too 🙂 big time 😉
I love the idea of stuffing shells instead of layering a whole lasagna! These are making me seriously hungry!
Long story short…they did not last long :).
This looks amazing, definitely easier and better looking than lasagna! Pinning , will try them soon. By the way this pasta sauce is a favorite of mine!
Mira thanks so much for pinning. Always appreciated! 🙂
What a great idea Natasha!!! I will try to make my recipe in the shells (http://valyastasteofhome.com/lasagna-mushrooms-2). Thanks Natasha! 🙂
That sounds tasty! 🙂
Looks Yummy! My kinda food! Defiantly making these next week! Do you know if this dish would re-heat well?
They do re-heat really well. You can either heat them up in the oven covered with foil until hot or microwave them.
This looks fantastic Natasah. I’m always up for a good stuffed shells recipe.
I never get tired of them either :-). Thanks Norma!
Hi Natasha! I was wondering can you freeze this dish?
Yes; freeze it after it’s assembled but un-baked. 🙂 Cover with foil and then plastic wrap before freezing and it will last a few months in the freezer. Baking time will increase if freezing; remove plastic wrap and leave foil on and bake 1 hour then remove cover and let cheese brown for a few minutes.
Hi Natasha, I am loving following your blog. I have a daughter with an egg allergy. Do you think this recipe would be fine if I were to omit the egg? Could you suggest another option if you think it needs something to help bind?
An egg allergy is tough :(, I’m sorry to hear that. My son was sensitive to eggs for awhile. It’s hard to make that kind of suggestion if I haven’t tested it first to see how it would affect the recipe. I think it would be fine to just leave them out. It would still taste really good 🙂
Yummm!! Can’t wait to try this! Been waiting to try stuffed shells for a while now! 😉
Thanks for this recipe natasha!!
Thanks Vika. I hope you LOVE them! 🙂