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
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
Nutrition
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Have you tried this recipe?!
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I originally shared this recipe December 2015. Updated December 20202.
Laura says
You are my first go-to recipe person! Everything I’ve made of yours has been great! Tonight my husband said that this dish was better than anything you can get at an Italian restaurant! I would have to agree. It’s incredible! It is a bit of work to get it all assembled, but easy. Next time I make this I will do a double batch and make one for the freezer or for a friend.
Karen says
Entire family loved it, including picky kids.