1 hour 5 minutes
Lasagna Stuffed shells are a great way to change up pasta night. I’m taking traditional lasagna and putting a twist on it by stuffing pasta shells with that amazing lasagna filling.
If you’re a fan of lasagna, you’ll definitely want to give lasagna stuffed shells a try. I’m a huge lasagna lover, but never get around to making it becuase it always seems so tedious to prepare.
Now I’m not saying this is one of those Rachel Ray done in 30 minute meals. But prep is much less intense with the pasta, cheese mix, meat, rinse repeat process.
I took the traditional ricotta and mozzarella filling, and mixed it with ground beef that was sauteed in onion, garlic and Italian seasonings.
I also mixed in some fresh basil to give it a pop that I love with Italian food.
Lasagna Stuff Shells
- 1/2 box Jumbo pasta shells
- 1 1/2 lb ground beef
- 1 tsp kosher salt
- 1 tsp ground oregano
- 1/2 yellow onion
- 2 cloves garlic
- 2 cups marinara
For The Filling
- 2 cups shredded mozzarella
- 16 oz ricotta cheese
- 1/4 cup fresh basil
- 2 eggs
- Preheat oven to 425 F. Brown and drain ground beef in a pan over medium heat. Add onion, garlic, oregano, salt and pepper. Cook on low until onions become opaque.
- While ground beef is cooking, boil water in a separate pot, adding half a box of jumbo shells; cook until al dente and strain. Place noodles back into the pot and stir in about 1/2 cup of marinara sauce to prevent sticking.
- In a bowl, mix ricotta, 1 cup grated mozzarella, 2 eggs and freshly chopped basil. Stir in ground beef mixture until evenly mixed.
- Pour about 1 cup of marinara into a 13 x 9 baking dish. Spoon in lasagna filling until shell is stuff (about 2 big spoonfuls) place in baking dish and repeat until baking dish is full. Top with remaining grated cheese and more marinara if desired.
- Cover baking dish with tin foil and bake for 40 minutes. Remove tin foil and bake for another 5 minutes. Enjoy!