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Lasagna Stuffed Pasta Shells

An easy and delicious casserole of jumbo pasta shells, stuffed with a ground beef-ricotta filling, and cooked in savory marinara with cheese.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 15 mins
Course: Dinner
Cuisine: American, Italian
Keyword: comfort food, easy pasta recipe, food for kids, pasta dinner, stuffed pasta shells
Servings: 6
Calories: 556kcal

Ingredients

  • 24 uncooked jumbo pasta shells
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound lean ground beef
  • 1 teaspoon Italian Seasoning
  • ½ teaspoon salt
  • ½ teaspoon fresh ground black pepper, or to taste
  • 1 jar (24 ounces) Marinara sauce, divided, (you can also use your favorite tomato-based pasta sauce)
  • 1 tub (15 ounces) reduced fat ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • ¼ cup grated parmesan cheese
  • 2 eggs, lightly beaten
  • teaspoons dried oregano, or any other favorite dried herb
  • chopped fresh parsley, for garnish

Instructions

  • Preheat oven to 375˚F.
  • Prepare jumbo shells according to the package directions. Drain and put the shells back into the pot; fill pot with cold water and set aside.
  • Heat olive oil in a large 12-inch skillet set over medium heat.
  • Add onions and cook for 2 minutes.
  • Stir in garlic and cook for 15 seconds.
  • Stir in the beef; season with Italian seasoning, salt, and pepper.
  • Cook the beef until browned, breaking up the meat with a wooden spoon as it cooks.
  • Stir in ¾ cup marinara and cook for 2 minutes.
  • Remove from heat and set aside.
  • In a mixing bowl combine ricotta, 1 cup shredded mozzarella, parmesan cheese, eggs, and oregano; mix and stir until combined.
  • Add meat mixture to the ricotta mixture and stir until incorporated.
  • Add 1 cup of marinara sauce to the bottom of a 9x13 baking dish.
  • Drain the shells.
  • Spoon lasagna filling into the shells - about 2 tablespoons of filling per shell.
  • Arrange shells in previously prepared baking dish.
  • Top shells with remaining cheese and marinara sauce.
  • Cover with foil and bake for 40 minutes.
  • Remove foil and bake for 4 to 5 more minutes, or until top is a little browned.
  • Remove from oven.
  • Garnish with parsley and serve.

Nutrition

Serving: 4stuffed shells | Calories: 556kcal | Carbohydrates: 39g | Protein: 42g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 157mg | Sodium: 1273mg | Potassium: 896mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1151IU | Vitamin C: 10mg | Calcium: 482mg | Iron: 4mg