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!
Course: Main Course
Cuisine: American, Italian
Author: Lauren Allen
12ounce boxJumbo pasta shells(about 24 shells)
1/2poundground italian sausage
salt and freshly ground black pepper
1 1/2cupsfresh spinach leaves(or kale)
14.5ounce candiced tomatoes, undrained
2teaspoonsItalian seasonings(or a mix of dried oregano and basil)
2cupsshredded mozzarella cheese, divided
1/2cupfreshly grated parmesan cheese, divided
In a large skillet over medium high heat brown the beef and sausage. Drain grease.
Season with salt and pepper. Add garlic and onions and cook for 2-3 minutes.
Place everything in a food processor and pulse 2-3 times until the meat is crumbled really small. Set aside.
Add tomato sauce, and tomato paste to the pan and stir well to combine. Add diced tomatoes and seasonings.
Cover and let simmer for 20-30 minutes on medium-low heat.
Meanwhile, cook the jumbo pasta shells according to package instructions, until al-dente. Drain from water and lay out on a large dish to cool, so that they don't stick together.
Add the ricotta cheese, egg, 1 cup mozzarella, and 1/2 cup parmesan cheese to a large mixing bowl and mix well to combine.
Add meat mixture and chopped spinach to the tomato sauce and stir to combine.
Pour about 1/2 of the tomato sauce mixture into the bowl with the ricotta (you want to save the other half for pouring on top of the stuffed shells). Stir to combine.
Spoon some of the reserved tomato sauce into the bottom of a 9x13'' pan. Stuff each cooked shell with a heaping 2 tablespoons of the ricotta/tomato mixture and set them face up in the pan. (I fit 4 shells wide and 6 shells long.)
Spoon the remaining red sauce over the top of all of the stuffed shells. Sprinkle with remaining mozzarella and parmesan cheese.
Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and bake for 10 more minutes. Enjoy!