Lasagna Stuffed Pasta Shells Recipe

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.

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Prep Time 30

Cook Time 40

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

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.
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.
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.
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.
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.