Don't overcook the pasta shells; they should be al dente to hold their shape during baking. Ensure the spinach is thoroughly drained to prevent a watery filling. For an extra layer of flavor, consider adding a pinch of red pepper flakes to the meat sauce. Garnish with fresh basil leaves after baking for a touch of freshness.
Lasagna-Stuffed Shells
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PREP TIME15 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 5 mins
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SERVING9 People
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VIEWS42
Embark on a culinary adventure with these delightful Lasagna-Stuffed Shells! Jumbo pasta shells become edible vessels, brimming with a luscious lasagna-inspired filling. Each bite delivers a symphony of flavors and textures that will captivate your senses.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Cholesterol99 mg
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Fiber4 g
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Protein39 g
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Saturated Fat13 g
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Sodium999 mg
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Sugar6 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large skillet set over medium-high heat, brown half of the ground beef with a generous pinch of salt and pepper. Cook until seared and beautifully crumbly (approximately 5 minutes). Remove from pan and repeat with the remaining beef. Set aside.
02
StepReduce heat to medium-low. Add 1 tablespoon of olive oil and the finely chopped onion. Sauté until aromatic (about 2 minutes). Stir in tomato paste and oregano, followed by the cooked ground beef and one can of tomato sauce. Combine well and reduce to a gentle simmer. Season to perfection with salt and pepper.
03
StepPreheat your oven to 375 degrees F (190 degrees C).
04
StepBring a large pot of salted water to a vigorous boil. Add the jumbo shells and cook, stirring occasionally, until they are tender yet still firm to the bite (approximately 9 minutes). Strain, reserving a bit of the pasta water to enrich the sauce if desired.
05
StepIn another pan, heat the remaining tablespoon of olive oil over medium heat. Add the thinly sliced garlic and sauté until lightly golden. Transfer the garlic to a mixing bowl with the ricotta, mozzarella, spinach, chopped basil, lemon zest, and lemon juice. Add salt to taste.
06
StepPour the remaining tomato sauce into a 9x13-inch baking dish, creating a flavorful base. Carefully spoon the cheese mixture into each shell, followed by the meat mixture. Arrange the stuffed shells in the sauce-lined dish. Sprinkle generously with freshly grated Parmesan cheese.
07
StepBake in the preheated oven until the shells are heated through, the mozzarella is melted and bubbly, and the flavors have melded beautifully (25 to 30 minutes).
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Roman Pfeffer
Jul 1, 2025I added a little bit of cream cheese to the ricotta mixture for extra creaminess, and it was amazing!
Creola Reinger
Jun 24, 2025Next time, I'm going to try using ground turkey instead of ground beef to make it a bit healthier.
Arlene Sanford
Apr 1, 2025The directions were very easy to follow, and the recipe turned out perfectly!
Elmore Mcdermott
Mar 5, 2025My kids loved helping me stuff the shells. It's a great recipe to make with the family.
Triston Heller
Feb 24, 2025The lemon zest really brightens up the flavor of the cheese filling. I highly recommend it!
Marlee Botsford
Jan 16, 2025I made this for a potluck, and everyone raved about it. It's definitely a crowd-pleaser.
Dahlia Monahan
Dec 30, 2024This is my new go-to recipe for lasagna night! It's so much easier than layering a traditional lasagna.
Jada Morar
Dec 10, 2024This recipe was a huge hit with my family! The shells were so much fun to eat.