Lasagna Stuffed Pasta Shells Recipe

Lasagna Stuffed Pasta Shells Recipe | Cheesy & Delicious

I love making comfort food that feels fancy but is actually easy to prepare. This Lasagna Stuffed Pasta Shells recipe quickly became a family favorite in my house. Each shell is packed with a creamy, cheesy filling, layered with rich marinara, and baked to bubbly perfection. It’s like lasagna, but in fun little bites!

I can’t wait to share my tips and tricks to make this dish absolutely perfect every time. If you enjoy creamy pasta dishes, you might also like this Creamy Chicken Fajita Pasta Recipe, which has a rich, flavorful sauce and cheesy goodness.

Ingredients for Lasagna Stuffed Pasta Shells

Here’s what you’ll need to make this hearty dish, along with some tips to get the best flavor and texture.

• 24 uncooked jumbo pasta shells – Perfect for stuffing and holding the filling without breaking.
• 2 tablespoons olive oil – Adds flavor for sautéing; vegetable oil works too.
• 1 small yellow onion, diced – Sweetens the filling naturally; white onion can be used as a substitute.
• 3 cloves garlic, minced – Fresh garlic gives depth; ½ teaspoon garlic powder works in a pinch.
• 1 pound ground beef – The hearty base; ground turkey or Italian sausage can be swapped for variety.
• 1 teaspoon Italian seasoning – Classic herb blend; basil, oregano, or thyme are great alternatives.
• Salt and black pepper to taste – Enhances all the flavors.
• 2 cups marinara sauce – Any tomato-based pasta sauce works; homemade is best for richer flavor.
• 15 ounces ricotta cheese – Creamy texture; cottage cheese is a suitable substitute.
• 1 cup shredded mozzarella cheese – Melts beautifully; provolone or Monterey Jack can replace it.
• ½ cup grated Parmesan cheese – Adds salty, nutty flavor; Pecorino Romano is a great alternative.
• 2 large eggs – Bind the filling together for a firm, creamy texture.
• ½ teaspoon dried oregano – Optional, but adds a subtle herbal flavor.

Note: Serves 8 generously.

Variations

If you want to customize this recipe, here are some delicious options:

• Dairy-free: Use vegan ricotta and mozzarella for a creamy, cheesy flavor without dairy.
• Meatless: Replace beef with sautéed mushrooms, zucchini, or spinach.
• Extra flavor: Add red pepper flakes, fresh basil, or roasted garlic to the filling.
• Lighter option: Use ground turkey or chicken instead of beef for a leaner filling, or try the French Onion Chicken Rice Recipe for another comforting chicken dish.

Cooking Time

• Prep Time: 30 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour 10 minutes

Equipment You Need

• Large pot – To boil the jumbo pasta shells.
• 12-inch skillet – For cooking the beef and sautéing onions and garlic.
• Mixing bowl – To combine ricotta, cheese, and eggs.
• 9×13-inch baking dish – For assembling and baking the stuffed shells.
• Aluminum foil – To cover while baking and prevent over-browning.

How to Make Lasagna Stuffed Pasta Shells Recipe

Prepare the Pasta Shells

Boil the jumbo shells until tender but still firm. Drain and rinse under cold water to stop cooking and prevent sticking. Set aside for stuffing.

Cook the Ground Beef

In a skillet, heat olive oil and sauté onions and garlic until soft. Add ground beef, Italian seasoning, salt, and pepper, cooking until browned. Stir in ½ cup marinara sauce and cook for 2 more minutes.

Make the Cheese Filling

In a bowl, mix ricotta, Parmesan, eggs, oregano, and one cup of mozzarella. Combine this mixture with the cooked beef for a creamy, flavorful filling.

Stuff the Shells

Spread 1 cup of marinara sauce in the bottom of a baking dish. Stuff each shell with about 2 tablespoons of filling and arrange in the dish. Top with remaining sauce and mozzarella.

Bake and Serve

Cover with foil and bake at 375˚F for 40 minutes. Remove foil and bake an additional 5 minutes until golden and bubbly. Garnish with fresh parsley and serve hot.

Additional Tips for Making This Recipe Better

• I always avoid overcooking the pasta shells so they hold their shape perfectly.
• I like rinsing shells with cold water to stop cooking and keep them separate.
• Generous seasoning of the beef and cheese fillings makes every bite flavorful.
• I make sure the ricotta mixture isn’t too runny, so it doesn’t spill out when baking.
• Experimenting with vegetables like spinach or mushrooms adds extra nutrition and flavor.

How to Serve Lasagna Stuffed Pasta Shells Recipe

For a complete meal, serve the stuffed shells with a crisp salad or roasted vegetables. I like garnishing with fresh parsley or basil for color. A drizzle of extra marinara on the plate makes the dish look restaurant-ready.

Nutritional Information

Here’s an estimate per serving:

• Calories: 450
• Protein: 25g
• Carbohydrates: 35g
• Fat: 22g

Make Ahead and Storage

Refrigerate

You can assemble the shells ahead and store covered in the fridge. Bake when ready, adding a few extra minutes.

Freeze

Fully assembled shells freeze well. Cover tightly and freeze for up to 3 months. Bake straight from frozen, adding extra time.

Reheat

Reheat leftovers in the oven at 350˚F until warm and bubbly. Microwave works too but may slightly alter texture.

Why You’ll Love This Recipe

Lasagna Stuffed Pasta Shells are a cozy, versatile dish that’s perfect for any occasion:

• Easy Preparation: Comes together in just a few steps, perfect for busy weeknights.
• Deliciously Cheesy: Ricotta, mozzarella, and Parmesan make every bite creamy and satisfying.
• Family-Friendly: Loved by kids and adults alike.
• Customizable: Swap meats, cheeses, or add veggies to suit any dietary preference.
• Fun Presentation: Jumbo shells make for an impressive dish that’s easy to serve.

This recipe is comforting, fun, and perfect for making ahead or feeding a crowd. Each shell is a little bundle of cheesy, savory goodness that tastes like homemade lasagna in every bite.

Ben Carraoli

Lasagna Stuffed Pasta Shells Recipe

I love making comfort food that feels fancy but is actually easy to prepare. This Lasagna Stuffed Pasta Shells recipe quickly became a family favorite in my house. Each shell is packed with a creamy, cheesy filling, layered with rich marinara, and baked to bubbly perfection.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Servings: 8

Ingredients Method Notes

Ingredients

  

• 24 uncooked jumbo pasta shells – Perfect for stuffing and holding the filling without breaking.
• 2 tablespoons olive oil – Adds flavor for sautéing; vegetable oil works too.
• 1 small yellow onion diced – Sweetens the filling naturally; white onion can be used as a substitute.
• 3 cloves garlic minced – Fresh garlic gives depth; ½ teaspoon garlic powder works in a pinch.
• 1 pound ground beef – The hearty base; ground turkey or Italian sausage can be swapped for variety.
• 1 teaspoon Italian seasoning – Classic herb blend; basil oregano, or thyme are great alternatives.
• Salt and black pepper to taste – Enhances all the flavors.
• 2 cups marinara sauce – Any tomato-based pasta sauce works; homemade is best for richer flavor.
• 15 ounces ricotta cheese – Creamy texture; cottage cheese is a suitable substitute.
• 1 cup shredded mozzarella cheese – Melts beautifully; provolone or Monterey Jack can replace it.
• ½ cup grated Parmesan cheese – Adds salty nutty flavor; Pecorino Romano is a great alternative.
• 2 large eggs – Bind the filling together for a firm creamy texture.
• ½ teaspoon dried oregano – Optional but adds a subtle herbal flavor.

Method

 

1. Boil the jumbo shells until tender but still firm. Drain and rinse under cold water to stop cooking and prevent sticking. Set aside for stuffing.
2. In a skillet, heat olive oil and sauté onions and garlic until soft. Add ground beef, Italian seasoning, salt, and pepper, cooking until browned. Stir in ½ cup marinara sauce and cook for 2 more minutes.
3. In a bowl, mix ricotta, Parmesan, eggs, oregano, and one cup of mozzarella. Combine this mixture with the cooked beef for a creamy, flavorful filling.
4. Spread 1 cup of marinara sauce in the bottom of a baking dish. Stuff each shell with about 2 tablespoons of filling and arrange in the dish. Top with remaining sauce and mozzarella.
5. Cover with foil and bake at 375˚F for 40 minutes. Remove foil and bake an additional 5 minutes until golden and bubbly. Garnish with fresh parsley and serve hot.

Notes

• I always avoid overcooking the pasta shells so they hold their shape perfectly.
• I like rinsing shells with cold water to stop cooking and keep them separate.
• Generous seasoning of the beef and cheese fillings makes every bite flavorful.
• I make sure the ricotta mixture isn’t too runny, so it doesn’t spill out when baking.
• Experimenting with vegetables like spinach or mushrooms adds extra nutrition and flavor.