Lasagna Stuffed Shells
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
24 stuffed shells
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Course
Main Course
Lasagna Stuffed Shells
Description
Lasagna Stuffed Shells feature large pasta shells stuffed with a filling of browned lean ground beef, softened onion, garlic, and wilted spinach cooked in marinara sauce and optional red wine. The filling mixes ricotta and mozzarella cheeses with eggs and fresh parsley for moisture and binding. The shells are cooked al dente, rinsed in cold water to prevent sticking, then stuffed and baked in marinara. The baking process melds the flavors and melts the cheese, resulting in tender pasta with a creamy, savory filling accented by herby notes.
The blend of beef and spinach creates depth and texture, and the cheese mixture provides richness without heaviness. The red wine adds acidity and complexity to the filling, while the fresh parsley brightens the flavor. This dish can serve well as a main course suitable for family dinners where a hearty, cheese-stuffed pasta option is desired.
Ingredients
- 2 Tbsp olive oil
- 1 lb ground beef lean
- 1/2 onion finely chopped (about 1/2 cup, medium
- 2 garlic pressed, cloves
- 1/2 tsp salt or to taste, 1/8 tsp pepper
- 1/2 tsp black pepper or to taste, 1/8 tsp pepper
- 1/4 cup red wine any kind, optional
- 25 oz marinara sauce divided, jar
- 5 oz spinach chopped, fresh, package
- 16 oz ricotta cheese reduced fat
- 8 oz mozzarella cheese 2 cups, shredded, divided
- 2 egg large
- 2 Tbsp parsley chopped, fresh
- 2/3 pasta shells you need 24 shells plus a couple extra in case any break while boiling, jumbo, 12 oz box
Instructions
How to Make Stuffed Shells: Preheat oven to 375˚F.
- Cook pasta shells al dente (firm tender) according to package instructions then drain and re-fill the pot with cold water; set aside. Keeping them in cold water will stop the cooking process and prevent the shells from sticking to each other.
- In a large skillet over medium heat, add 2 Tbsp oil and saute 1/2 cup finely chopped onion with pressed garlic until softened (5 minutes). Add 1 lb lean ground beef and saute breaking up the meat, until meat is fully cooked and browned.
- Season with 1/2 tsp salt and 1/8 tsp pepper, or to taste. Stir in 1/4 cup red wine (if using) and simmer until wine is almost completely reduced down (3 min).
- Stir in 1/2 cup marinara sauce and chopped spinach and cook until spinach is wilted (3 min) then remove pan from heat to cool slightly.
- In a large mixing bowl, stir together 16 oz ricotta cheese with 1 cup shredded mozzarella cheese, 2 large eggs and 2 Tbsp fresh chopped parsley. Stir in the meat mixture.
- Pour 1/2 cup marinara into a 9x13 baking dish and spread over the bottom.
- Drain shells and fill each one with an ice cream scoop of filling (2 rounded Tbsp); they should actually look "stuffed." Arrange pasta shells cozily into your prepared baking dish and pour remaining marinara evenly over the tops of the stuffed shells (no need for perfection).
- Sprinkle the top with remaining 1 cup mozzarella cheese, cover with foil (or lid) and bake until hot and bubbly (40 minutes). Remove foil and bake additional 3-5 minutes or until cheese is golden. You can eat these right away or re-heat them later :).
User Reviews
Overall Rating
4.9
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