Lasagna Stuffed Shells are large shell noodles stuffed with a cheesy lasagna filling, with extra sauce and cheese on top. One of our favorite dinners!
So my husband and I have been in school for our entire marriage. We completed our undergrads, and then he decided to go to Law School. Then he decided to get an MBA on top of his law degree.
It felt like we’d be students forever. But now, as of this week, I can officially say we are living in “the light at the end of the tunnel!” He took his last final last week, accepted a job offer and we’ve spent the entire weekend celebrating!
We are on to bigger and better things and I’m so excited to enter this next phase of life!
I can’t help but think how far we’ve come since he started on the JDA/MBA journey. Most importantly, we’ve had two sweet kids who we are crazy about. We’ve had great internships, met a ton of great people, and have completely loved our move to Saint Louis.
In the midst of our celebrating, Jeff requested these Lasagna Stuffed Shells. He LOVES them, my kids love them–what else can I ask for. I served them with a fresh green salad, and some of my homemade Martinelli’s, since, you know, it was a celebration 🙂 .
Make ahead and freezer directions:
Lasagna stuffed shells makes for an excellent freezer meal. Assemble the dish following the recipe directions but don’t bake them! Consider using a disposable container or aluminum pan. Once the meal is assembled, cover it with a layer of plastic wrap and then a double layer of aluminum foil.
Freeze this meal for up to 2 months! When your ready to enjoy it, remove it from the freezer and allow it to thaw in the fridge for 24 hours. remove the plastic wrap, cover it back up with tinfoil, and baked 45 minutes or until warmed through and bubbly. Remove the tinfoil for 15 minutes before it’s finished baking to allow the cheese to get bubbly!
CONSIDER TRYING THESE POPULAR PASTA RECIPES:
- Pizza Stuffed Shells
- Chicken and Broccoli Alfredo Stuffed Shells
- Lemon Parmesan Chicken Pasta
- Chicken Mozzarella Pasta with Roasted Tomatoes
- Roasted Red Pepper Tortellini Pasta
Lasagna Stuffed Shells
- 12 ounce box Jumbo pasta shells (about 24 shells)
- 1/2 pound ground beef
- 1/2 pound jimmy deans ground sausage
- salt and freshly ground black pepper
- 3-4 cloves garlic , minced
- 1 onion , chopped
- 1 cup fresh spinach leaves , chopped
- 16 ounces tomato sauce
- 6 ounces tomato paste
- 14.5 ounce can 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
- 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. Stir in chopped spinach. 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 1/3 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 9x13'' 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.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.