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Lasagna Stuffed Pasta Shells Recipe
Ash Tyrrell

Lasagna Stuffed Pasta Shells Recipe

I made these lasagna stuffed pasta shells 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.
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Prep Time 25 minutes
Cook Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.