If you’re craving a comforting, crowd-pleasing Italian feast, this Lasagna Stuffed Shells Recipe is about to become your new favorite go-to. Picture jumbo pasta shells generously filled with a savory blend of ricotta, spinach, and seasoned ground beef, all cozied up in a rich marinara sauce, topped with melty mozzarella cheese that bakes to golden perfection. This dish brings together the best parts of classic lasagna in a fun, family-friendly presentation that’s surprisingly easy to pull off. Whether you’re feeding a hungry bunch or looking for leftovers that taste better the next day, this recipe ticks all the boxes for hearty, satisfying, and downright delicious dinner magic.
Ingredients You’ll Need
These simple, accessible ingredients come together beautifully to create layers of flavor and texture in this Lasagna Stuffed Shells Recipe. Each component plays a key role—whether it’s the richness of the ricotta, the fresh bite of spinach, or the juicy depth of seasoned beef—making every bite memorable.
- 2 Tbsp olive oil: Essential for sautéing the beef and onions to bring out their full flavor.
- 1 lb lean ground beef: Adds the hearty protein base for a satisfying filling.
- 1/2 medium onion (finely chopped, about 1/2 cup): Offers a subtle sweetness and aromatic depth.
- 2 garlic cloves (pressed): Adds a punch of savory warmth that enhances the beef mixture.
- 1/2 tsp salt and 1/8 tsp pepper (or to taste): Simple seasoning that amplifies all flavors.
- 1/4 cup red wine (optional): Introduces a rich complexity to the sauce, but is completely optional.
- 25 oz jar of marinara sauce (divided): The tomato base that perfectly ties everything together.
- 5 oz fresh spinach (chopped): Adds freshness, nutrition, and vibrant green color.
- 16 oz reduced-fat ricotta cheese: Creamy and mild, it balances the meaty filling beautifully.
- 8 oz (2 cups) shredded mozzarella cheese (divided): For that irresistible, bubbly cheese topping.
- 2 large eggs: Helps bind the filling for easy stuffing and perfect texture.
- 2 Tbsp chopped fresh parsley: A burst of herbal brightness that lifts the entire dish.
- 2/3 of a 12 oz box jumbo pasta shells (about 24 shells, plus extras): The perfect vessel to hold all that delicious filling.
How to Make Lasagna Stuffed Shells Recipe
Step 1: Prepare the filling
Start by heating the olive oil in a large skillet over medium heat. Add the ground beef, finely chopped onion, and pressed garlic. Cook until the beef is browned and the onions are soft, about 5-7 minutes. Season with salt and pepper as it cooks. For an extra layer of flavor, pour in the red wine and let it simmer until mostly evaporated, about 3 minutes. Stir in half of the marinara sauce and the chopped spinach; cook just until the spinach wilts. Remove from heat and set aside.
Step 2: Mix the cheese filling
In a large bowl, combine the ricotta cheese, one cup of mozzarella, eggs, and chopped parsley. This creamy mixture adds richness and holds all the flavors together beautifully. Once the beef mixture has cooled slightly, fold it into the cheese mixture, blending well to create a smooth, flavorful filling ready to stuff the shells.
Step 3: Cook the pasta shells
Bring a large pot of salted water to a boil. Carefully add the jumbo shells and cook according to package instructions until al dente, usually around 8-10 minutes. Drain and rinse the shells under cold water to stop cooking and prevent sticking. Lay them out on a clean kitchen towel to dry.
Step 4: Stuff the shells and assemble
Preheat your oven to 375°F (190°C). Spread about one cup of the remaining marinara sauce on the bottom of a large baking dish. Using a spoon, gently fill each shell with the ricotta-beef filling and arrange them seam side up in the dish. Once all the shells are nestled in the sauce, spoon the remaining marinara sauce over the top and sprinkle with the remaining mozzarella cheese.
Step 5: Bake to perfection
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden. Let the dish rest for 5 minutes before serving—this helps the flavors meld and makes serving easier.
How to Serve Lasagna Stuffed Shells Recipe
Garnishes
Fresh basil or more chopped parsley sprinkled on top adds a delightful pop of color and an herbal freshness that complements the rich, cheesy shells. A light drizzle of extra virgin olive oil just before serving can also add a lovely silkiness and aroma.
Side Dishes
Serve your lasagna stuffed shells with a crisp green salad dressed lightly with lemon and olive oil for a refreshing balance. Garlic bread or a classic Caesar salad pairs beautifully, offering complementary textures and flavors that round out the meal wonderfully.
Creative Ways to Present
For a dinner party, consider serving the shells individually in mini baking dishes or on decorative plates with a drizzle of pesto around the edge for a splash of vibrant color. You could even sprinkle some toasted pine nuts or chili flakes for extra texture and kick.
Make Ahead and Storage
Storing Leftovers
Lasagna Stuffed Shells Recipe leftovers keep well covered in the refrigerator for up to 3 days. Store them in an airtight container to preserve the flavors and moisture without drying out the shells or cheese.
Freezing
This dish freezes beautifully—wrap the assembled but unbaked shells tightly in plastic wrap and foil to prevent freezer burn, or freeze leftovers in airtight containers. They’ll keep for up to 3 months, making it a fantastic freezer-friendly meal option for busy nights.
Reheating
To reheat, thaw overnight in the fridge if frozen. Warm in the oven at 350°F (175°C) covered with foil for about 20 minutes or until heated through. You can also microwave individual portions on medium power, covering loosely to retain moisture.
FAQs
Can I use a different type of meat in this Lasagna Stuffed Shells Recipe?
Absolutely! Ground turkey, chicken, or even Italian sausage can be great alternatives, each bringing a slightly different flavor profile while keeping the dish hearty and delicious.
Is it necessary to add red wine to the sauce?
Not at all. The wine adds a nice depth and richness, but you can skip it if you prefer or if you don’t have any on hand—the sauce will still be flavorful and satisfying.
Can I make this recipe vegetarian?
Yes! Simply omit the meat and add more vegetables such as mushrooms, zucchini, or roasted eggplant to the filling. You could also layer in some extra spinach or a handful of chopped nuts for texture.
How long can I store cooked stuffed shells in the fridge?
You can safely keep leftover stuffed shells in the refrigerator for up to 3 days. Just be sure they’re covered to keep them fresh and moist.
What’s the best way to prevent the shells from breaking when cooking?
Boil the shells gently and avoid overcooking; stirring occasionally helps prevent sticking. Rinsing with cold water immediately after draining stops the cooking process and keeps shells firm yet pliable for stuffing.
Final Thoughts
This Lasagna Stuffed Shells Recipe is one of those brilliant dishes that feels special but comes together with ease and simple ingredients. Its layers of flavor, cheesy indulgence, and the heartiness of classic Italian cooking make it a real crowd-pleaser. I can’t encourage you enough to try it—whether for family weeknight dinners or your next gathering, it’s sure to earn a spot among your favorite recipes.
Print
Lasagna Stuffed Shells Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 stuffed shells
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Description
This Lasagna Stuffed Shells recipe combines the best of two Italian classics into one delicious dish. Jumbo pasta shells are filled with a flavorful mixture of lean ground beef, ricotta cheese, spinach, and herbs, then baked in a rich marinara sauce topped with melted mozzarella cheese. Perfect for a hearty family dinner, these stuffed shells deliver comforting layers of cheesy goodness and savory meat sauce in every bite.
Ingredients
For the Meat Sauce
- 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
- 1/8 tsp black pepper
- 1/4 cup red wine (optional)
- 25 oz jar of marinara sauce, divided
For the Filling
- 5 oz fresh spinach, chopped
- 16 oz reduced fat ricotta cheese
- 2 large eggs
- 2 Tbsp chopped fresh parsley
- 2 cups shredded mozzarella cheese, divided (8 oz total)
For the Pasta
- 24 jumbo pasta shells (about 2/3 of a 12 oz box), plus a couple extra for breakage during boiling
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed shells later.
- Cook pasta shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente (usually 10-12 minutes). Drain and rinse with cold water to stop cooking. Set aside the cooked shells on a plate.
- Prepare meat sauce: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the pressed garlic and cook for an additional 30 seconds until fragrant. Add the lean ground beef, breaking it up with a spoon, and cook until browned and no longer pink, about 7-8 minutes. Season with salt and pepper. Pour in the red wine, if using, and simmer for 2-3 minutes to reduce slightly. Stir in half of the marinara sauce (about 12.5 oz) and cook for 5 more minutes on low heat to blend flavors. Remove from heat.
- Make the filling: In a mixing bowl, combine the ricotta cheese, chopped spinach, eggs, fresh parsley, and 1 cup of the shredded mozzarella cheese. Mix well until uniformly combined.
- Stuff the shells: Carefully spoon the ricotta-spinach mixture into each cooked jumbo shell until they are generously filled. Arrange the stuffed shells in a single layer in a 9×13 inch baking dish.
- Assemble and bake: Pour the remaining marinara sauce evenly over the arranged stuffed shells. Sprinkle the remaining 1 cup of shredded mozzarella cheese on top of the sauce for a cheesy crust. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake uncovered for an additional 10-15 minutes until the cheese is bubbly and lightly golden.
- Serve: Let the stuffed shells cool for 5 minutes before serving. Garnish with extra fresh parsley if desired. Enjoy your delicious, comforting lasagna stuffed shells!
Notes
- Red wine in the meat sauce is optional but adds depth of flavor.
- Be careful not to overcook the pasta shells; they should be al dente to avoid becoming mushy after baking.
- You can prepare the stuffed shells and refrigerate them before baking; add extra baking time if baking cold.
- Substitute ground turkey or vegetarian meat crumbles for a lighter or meat-free version.
- Use fresh mozzarella instead of shredded for a creamier texture if preferred.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
