Home > Main Course > Beef and Pork > Lasagna Stuffed Shells

September 27, 2014

Lasagna Stuffed Shells

Name: Lasagna Stuffed Shells
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 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.)

4.90 from 47 votes
152 comments

These lasagna stuffed shells are easier than making lasagna but are just as satisfying! @natashaskitchen

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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).

Stuffed Pasta Shells

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.

Stuffed Pasta Shells-1

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).

Stuffed Pasta Shells-2

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.

Stuffed Pasta Shells-3

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.

Stuffed Pasta Shells-4

Stuffed Pasta Shells-5

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).

Stuffed Pasta Shells-6

Stuffed Pasta Shells-7

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.

Stuffed Pasta Shells

These lasagna stuffed shells are easier than making lasagna but are just as satisfying! @natashaskitchen

You can eat these right away or re-heat them later :).

Lasagna Stuffed Shells

4.9 from 47 votes

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

These lasagna stuffed shells are easier than making lasagna but are just as satisfying! @natashaskitchen

These beef and ricotta stuffed pasta shells were 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 9x13 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.

Author: Natasha of NatashasKitchen.com

Course: Main Course

Cuisine: American, Italian

Keyword: Lasagna Stuffed Shells

Skill Level: Medium

Cost to Make: $15-$20

Servings: 24 stuffed shells

Ingredients

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.

Instructions

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 :).

Nutrition Disclosure

These lasagna stuffed shells are easier than making lasagna but are just as satisfying! @natashaskitchen

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!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.