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
Scale
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.
