Lasagna Stuffed Shells
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
839 kcal
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Course
Main Course
Lasagna Stuffed Shells
Description
This recipe combines jumbo pasta shells filled with a blend of ricotta, mozzarella, spinach, Italian seasoning, basil, eggs, and Parmesan cheese. The shells are cooked until tender yet firm enough to hold the filling. A Bolognese-style sauce provides a meat-based tomato background, enriching the dish with robust flavor. The stuffed shells are baked in a sprayed baking dish until bubbly and hot.
The dish offers a creamy and cheesy texture from the ricotta and mozzarella, offset by the fresh spinach and aromatic herbs. The Bolognese sauce adds depth and richness, making it a filling main course. This recipe pairs well with simple salads or garlic bread for a meal.
It’s advised to cook more shells than needed as some may break during preparation. Calorie information excludes the sauce as it can vary depending on brand or whether homemade. The sauce can be prepared ahead or frozen for convenience.
Ingredients
Bolognese-style sauce
- Bolognese sauce recipe (click the ingredient for a direct link to that recipe)
Stuffed shells
- 12 oz box pasta shells dried, jumbo
- 2 Tbsp olive oil
- 5 cloves garlic minced
- 5 cups spinach roughly chopped, fresh baby leaves
- 30 oz ricotta cheese whole milk
- 1 Tbsp Italian seasoning dried
- 1 Tbsp basil minced, fresh
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 1/2 cups mozzarella cheese divided, shredded
- 2 large egg
- 3/4 cup Parmesan Cheese fresh is best, grated
- parsley for garnish (optional, fresh, minced
Instructions
Prepare
- Spray a 9x13” baking dish with nonstick cooking spray and set aside.
Make the bolognese sauce
- If making homemade bolognese sauce (clickable link to the recipe), prepare that and set aside. If using a store bought sauce, disregard this section.
Boil pasta
- Bring a large pot of salted water to a boil, then boil jumbo shells several minutes less than the package directions state (I boil mine for 8 minutes). Drain.
Make filling
- While pasta is cooking, add olive oil to a large skillet and heat over MED HIGH heat. Once oil is hot, add garlic and cook, stirring frequently, for about a minute or so, until it just begins to turn golden brown.
- Add spinach and cook for about 4 minutes, or until spinach is wilted and reduced by about half, but the leaves are still green. Remove from heat and let cool.
- Preheat oven to 375°F.
- In a mixing bowl, add ricotta cheese, Italian seasoning, minced basil, salt, pepper, 3 cups mozzarella cheese, eggs, and Parmesan cheese. Stir to combine.
- Stir in cooked spinach and garlic mixture.
Assemble
- Spread about 1.5 - 2 cups of the bolognese sauce in the bottom of the prepared baking dish.
- Fill each shell with a generous amount of the ricotta filling, then add to the baking dish (they should fit 6 across and 4 down for a total of 24).
- Spoon another 1.5 - 2 cups of bolognese sauce over the centers of the tops of the shells, then sprinkle with remaining 1 1/2 cups mozzarella cheese.
Bake
- Cover dish loosely with foil and bake for 20 minutes. Uncover and bake another 10 minutes, until sauce is hot and bubbly and cheese is melted and starting to brown.
Serve
- Sprinkle with minced parsley and serve hot.
Notes
- Cook extra pasta shells beyond the required amount to account for breakage during filling.
- Calorie counts exclude Bolognese sauce, which varies by recipe or brand.
- Bolognese sauce can be made ahead or frozen, as it involves separate cooking steps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 839 kcal
% Daily Value*
| Calories | 839kcal | 42% |
| Carbohydrates | 53g | 18% |
| Protein | 49g | 98% |
| Fat | 48g | 74% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 212mg | 71% |
| Sodium | 1300mg | 54% |
| Potassium | 548mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3774IU | 75% |
| Vitamin C | 8mg | 9% |
| Calcium | 894mg | 89% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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