Lasagna Stuffed Shells

Lasagna Stuffed Shells are large shell noodles stuffed with a cheesy ricotta and red sauce filling. Double the recipe to make an extra freezer meal!

I love the colder weather months that allow us to enjoy some of our comfort food favorites, like these Lasagna Stuffed Shells. These are a family favorite, and a great meal to prep ahead or even freeze!

How to make Lasagna Stuffed Shells:

• In a large skillet over medium high heat brown the beef and sausage. Remove grease. (Optional: 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. 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 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 9×13” 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.

Make ahead and Freezing Instructions:

To Make Ahead: Assemble the entire dish, cover and store in the fridge until ready to bake.

To Freeze: Lasagna stuffed shells makes for an excellent freezer meal.  Assemble the dish following the recipe directions but don’t bake. 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 for up to 3 months. Thaw overnight, remove plastic wrap, cover with foil and bake for 45 minutes covered, then 15 minutes uncovered.

Serve Stuffed Shells with:

• Green Salad
• Breadsticks or Easy Artisan Bread
• Fruit Bowl

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Lasagna Stuffed Shells

Lasagna Stuffed Shells are large shell noodles stuffed with a cheesy ricotta and red sauce filling. Double the recipe to make an extra freezer meal!

4.62 from 18 votes

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Course: Main Course

Cuisine: American, Italian

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 6

Calories: 729kcal

Author: Lauren Allen

Cost: 7

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Ingredients

• ▢ 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
• ▢ 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

Instructions

• 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. 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.

Notes

Vegetarian Stuffed Shells: omit the meat.

Make Ahead Instructions: assemble the entire dish, cover and store in the fridge until ready to bake.

Freezing Instructions: Lasagna stuffed shells makes for an excellent freezer meal.  Assemble the dish following the recipe directions but don't bake. 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 for up to 3 months. Thaw overnight, remove plastic wrap, cover with foil and bake for 45 minutes covered, then 15 minutes uncovered.

Nutrition

Calories: 729kcal | Carbohydrates: 59g | Protein: 39g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 139mg | Sodium: 1344mg | Potassium: 1157mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2095IU | Vitamin C: 22.4mg | Calcium: 458mg | Iron: 5.2mg

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I originally shared this recipe December 2015. Updated December 20202.