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Stuffed Shells using all your favorite lasagna fillings, ricotta, mozzarella, ground beef and fresh basil

PREP:

20 minutes mins

TOTAL:

1 hour hr 5 minutes mins

SERVES:

4

JUMP TO RECIPE

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.

I use my marinara recipe whenever making a recipe with pasta, but when I’m out and don’t want to make sauce, I love using RAOS or Victoria Marinara sauces. (affiliate )

Lasagna Stuff Shells

Course: Dinner

Cuisine: Italian

Keyword: Lasagna, stuffed shells

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 4 people

Calories: 1024kcal

Stuffed Shells using all your favorite lasagna fillings, ricotta, mozzarella, ground beef and fresh basil

Print Recipe

Ingredients

• 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

Instructions

• 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!

Nutrition

Calories: 1024kcal | Carbohydrates: 45g | Protein: 65g | Fat: 64g | Saturated Fat: 31g | Cholesterol: 305mg | Sodium: 1818mg | Potassium: 1172mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1610IU | Vitamin C: 10.3mg | Calcium: 594mg | Iron: 6.2mg