I made this Lasagna Stuffed Pasta Shells Recipe on a busy evening when I wanted comfort food without layering a full lasagna. From the first bite, I knew this recipe was a keeper. The shells were packed with cheesy, meaty filling and baked in rich marinara sauce.
I loved how it felt fancy but was surprisingly simple to put together. If you enjoy classic lasagna flavors, this dish delivers them in the coziest way possible, much like how bold flavors shine in a kung pao chicken recipe when you’re craving something satisfying yet easy to prepare.
Ingredients
This recipe comes together with simple, familiar ingredients. Each one plays an important role in building flavor and texture.
- Jumbo pasta shells (20–22 shells): These large shells hold plenty of filling; cook them just until al dente so they don’t tear.
- Olive oil (1 tablespoon): Helps sauté the onion and beef while adding a light, fruity base flavor.
- Yellow onion, finely chopped (1 small): Adds natural sweetness and depth to the meat mixture.
- Garlic cloves, minced (3 cloves): Fresh garlic gives the filling a bold, savory aroma similar to the aromatic base used in a spicy korean chicken recipe.
- Ground beef (1 pound): Provides hearty, classic lasagna flavor; choose lean beef to avoid excess grease.
- Marinara sauce (3 cups): A good-quality jarred sauce saves time and brings balanced acidity.
- Ricotta cheese (15 ounces): Creates a creamy, smooth filling; whole milk ricotta works best.
- Shredded mozzarella cheese (2 cups): Melts beautifully and gives that irresistible cheesy pull.
- Grated Parmesan cheese (½ cup): Adds sharp, salty depth; grate it fresh for better flavor.
- Large egg (1): Helps bind the cheese mixture so it stays inside the shells.
- Italian seasoning (1½ teaspoons): A blend of herbs that mimics traditional lasagna flavor.
- Salt (½ teaspoon): Enhances all the ingredients without overpowering them.
- Black pepper (¼ teaspoon): Adds gentle warmth and balance.
- Fresh parsley, chopped (2 tablespoons): Brings freshness and color to the finished dish.
Note: This ingredient quantity makes approximately 4–6 servings, depending on portion size.
Variations
This recipe is flexible, which makes it perfect for customizing to your taste or dietary needs. You can swap the ground beef with ground turkey or chicken for a lighter option. For a vegetarian version, sauté mushrooms and zucchini instead of meat.
If you need a dairy-free option, use plant-based ricotta and mozzarella alternatives that melt well. You can also boost flavor by adding crushed red pepper flakes or a splash of balsamic vinegar to the sauce.
Cooking Time
Here’s how long you’ll need from start to finish:
- Prep Time: 25 minutes
- Cooking Time: 35 minutes
- Total Time: 1 hour
Equipment You Need
Having the right tools makes this recipe smoother and more enjoyable.
- Large pot: Used to boil the pasta shells evenly.
- Skillet: For cooking the beef, onion, and garlic mixture.
- Mixing bowl: Combines the cheese filling ingredients.
- 9×13-inch baking dish: Holds the stuffed shells and sauce while baking.
- Spoon or small spatula: Helps fill the shells neatly without tearing them.
How to Make Lasagna Stuffed Pasta Shells Recipe?
This recipe is broken down into simple stages so it feels manageable and stress-free.
Cook the Pasta Shells
Bring a large pot of salted water to a boil and cook the jumbo shells until just tender. I always stir gently to keep them from sticking together. Drain them and let them cool slightly so they’re easier to handle.
Prepare the Meat Sauce
Heat olive oil in a skillet over medium heat and sauté the onion until soft. Add garlic and ground beef, cooking until the meat is browned and crumbly. Stir in half of the marinara sauce and let it simmer briefly to blend flavors.
Mix the Cheese Filling
In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper. I like to mix until smooth but not overworked. The filling should be creamy and easy to spoon.
Assemble the Shells
Spread a thin layer of marinara sauce in the baking dish. Fill each shell generously with the cheese mixture and arrange them open-side up. Spoon the meat sauce over the shells so each one is lightly covered.
Bake Until Bubbly
Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake another 10 minutes until the cheese is melted and bubbly. Let it rest a few minutes before serving.
Additional Tips for Making This Recipe Better
After making this dish a few times, I’ve picked up some tricks that really elevate it.
- I always slightly undercook the shells so they don’t get mushy in the oven.
- I let the filling sit for a few minutes before stuffing; it thickens and stays put.
- I sprinkle extra mozzarella on top during the last bake for a golden finish.
- I’ve found that resting the dish for 10 minutes helps everything set nicely.
How to Serve Lasagna Stuffed Pasta Shells Recipe?
This dish looks beautiful straight from the oven, especially when garnished. I like to sprinkle fresh parsley or basil on top for color. Serve it with garlic bread or a simple green salad for balance. For a dinner party, I plate a few shells neatly and spoon extra sauce around them for a restaurant-style presentation.
Nutritional Information
Here’s a quick look at what each serving offers nutritionally. Values may vary based on ingredients used.
- Calories: Approximately 480 per serving
- Protein: About 28 grams, thanks to beef and cheese
- Carbohydrates: Around 35 grams from pasta and sauce
- Fat: Roughly 24 grams, mainly from cheese and beef
Make Ahead and Storage
This recipe is great for planning ahead, which I really appreciate.
If making ahead, assemble the shells and cover them tightly in the baking dish. Store in the refrigerator for up to 24 hours before baking.
For freezing, wrap the unbaked or baked dish securely with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
To reheat, cover with foil and warm in the oven at 350°F until heated through. Leftovers stay fresh in the fridge for up to 3 days.
Why You’ll Love This Recipe?
There are so many reasons this dish has become one of my favorites.
- It delivers classic lasagna flavor without complicated layering.
- The recipe is easy to customize for different diets and tastes.
- It’s perfect for family dinners or entertaining guests.
- The leftovers taste even better the next day.
- It feels comforting, filling, and special all at once.
Once you try these lasagna stuffed pasta shells, they’re bound to become a regular in your meal rotation.
Lasagna Stuffed Pasta Shells Recipe
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the jumbo shells until just tender. I always stir gently to keep them from sticking together. Drain them and let them cool slightly so they’re easier to handle.
- Heat olive oil in a skillet over medium heat and sauté the onion until soft. Add garlic and ground beef, cooking until the meat is browned and crumbly. Stir in half of the marinara sauce and let it simmer briefly to blend flavors.
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper. I like to mix until smooth but not overworked. The filling should be creamy and easy to spoon.
- Spread a thin layer of marinara sauce in the baking dish. Fill each shell generously with the cheese mixture and arrange them open-side up. Spoon the meat sauce over the shells so each one is lightly covered.
- Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake another 10 minutes until the cheese is melted and bubbly. Let it rest a few minutes before serving.
Notes
- I always slightly undercook the shells so they don’t get mushy in the oven.
- I let the filling sit for a few minutes before stuffing; it thickens and stays put.
- I sprinkle extra mozzarella on top during the last bake for a golden finish.
- I’ve found that resting the dish for 10 minutes helps everything set nicely.
