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    Home | Recipes | Main Dishes

    Easy Italian Stuffed Shells Recipe

    Published: Mar 18, 2016 · Modified: Jun 26, 2023 by Sarah Mock As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    Italian stuffed shells are a great prep-ahead meal for busy weeknights. This is my twist on stuffed shells florentine. Check out my trick on how to easily stuff the lasagna shells with minimal mess.

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    a single stuffed shell being pulled from a full pan, the mozzarella cheese is pulling

    We love Lasagna in our house but I make this twist on the recipe using large pasta shells to create lasagna stuffed shells. This recipe has ground beef, ricotta cheese, cottage cheese, spinach, mozzarella cheese, parmesan cheese stuffed into large pasta shells nestled in your favorite tomato sauce. But you are welcome to switch up this recipe to fit your favorite flavors.

    If you love lasagna as much as my family does you will want to try my recipe for crock-pot lasagna, lasagna soup or even lasagna roll ups.

    Jump to:
    • Here is why this recipe works:
    • 🥫 Ingredients needed:
    • 📝 Notes on the ingredients
    • How to make stuffed lasagna shells:
    • 📝 FREQUENTLY ASKED QUESTIONS, ANSWERS AND TIPS:
    • Italian Stuffed Shells Recipe
    • 👩🏻‍🍳 Sarah Mock
    • Comments

    Here is why this recipe works:

    • A great make ahead meal for those busy weeknights when you are having to shuffle kids to and from activities.
    • Switch out the ground beef for bulk Italian suasage for another layer of Italian flavors.
    • My go-to recipe to make when I am taking a meal to a family who just had a baby.

    Serve your family my apple dump cake recipe for dessert, there are only 4 ingredients, or a mason jar with sous vide oreo cheesecake inside! Dessert is so good when it is easy.

    🥫 Ingredients needed:

    Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

    📝 Notes on the ingredients

    • Large shells - cooked 1 minute less than recommended and cooled to handle
    • Ground beef- cooked and fat drained off. I use 85/15 mix.
    • Spinach - frozen. Thawed and excess water squeezed out. Let the freezer section take one step out of your meal prep.
    • Cottage cheese - large curd. Look for it in the refridgerated dairy section. The Large curds DO make a difference.
    • Parmesan cheese - freshly grated if you have it. If not, no big deal.

    How to make stuffed lasagna shells:

    1. Bring a large pot of salted water to a boil and cook large pasta shells according to package directions.
    2. Drain and cool the pasta shells. pressing water out of cooked spinach
    3. While the noodles are cooking, defrost the spinach and press out the excess moisture. (see note below)
    4. Combine ricotta cheese, large curd cottage cheese, ½ the mozzarella cheese, parmesan cheese and egg together in a large bowl. mixing together lasagna stuffed shells mixture
    5. Add the cooked ground beef and drained chopped frozen spinach. Stir to combine.
    6. Fill a pastry bag, without a tip, and pipe the filling into each shell.
    7. In a 9x13 baking dish, spread one jar of your favorite pasta sauce. full pan of lasagna stuffed shells with beef in a pyrex pan
    8. Place the filled shells on the sauce. tight shot of cheese covered italian stuffed shells, un baked
    9. Sprinkle with mozzarella cheese, cover with foil. cooked lasagna stuffed shells in a glas pan
    10. Bake at 425 for 35-45 minutes, removing the foil the last 10 minutes to brown the cheese.

    📝 FREQUENTLY ASKED QUESTIONS, ANSWERS AND TIPS:

    What is the best way to fill stuffed shells?

    For me, the best way to fill stuffed shells is using a pastry bag without a tip! You might try a gallon zip-top bag, if you don't have a pastry bag, but I have always had bad luck with them busting open at the seam. It is probably just me. I know lots of people who have great luck using them.

    How to prepare the frozen spinach for this recipe.

    Microwave the frozen spinach until it is no longer frozen. Place the thawed spinach in a mesh strainer or a colander and using paper towels, press out the excess water. Discard the water.pressing water out of cooked spinach

    click to visit my amazon store front as an amazon associate I earn from qualifying purchases.
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    Italian Stuffed Shells Recipe

    Sarah Mock
    Lasagna stuffed shells are a great prep ahead meal for busy week nights. Check out my trick on how to easily stuff the pasta shells with minimal mess.
    5 from 9 votes
    Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep time for the recipePrep Time 20 minutes mins
    Cook time for the recipeCook Time 45 minutes mins
    total time to prep and cook the recipe.Total Time 1 hour hr 5 minutes mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Easy Recipes
    Cuisine Italian
    Makes 6 people
    Per Serving 506 kcal

    Ingredients
     

    • 1 box large shells (cooked 1 minute less than recommended and cooled to handle)
    • ½ pound ground beef (cooked)
    • 1 box frozen (chopped spinach. Thawed and excess water squeezed out)
    • 16 oz ricotta cheese
    • 16 oz. Large curd cottage cheese
    • ½ cup parmesan cheese (Freshly grated if you have it. If not, no big deal.)
    • 2 cups shredded mozzarella cheese
    • 1 egg
    • 1 jar pasta sauce (24 ouces your choice!)

    Instructions
     

    • Bring a large pot of salted water to a boil and cook large pasta shells according to package directions.
    • Drain and cool the pasta shells.
    • Combine ricotta cheese, large curd cottage cheese, Mozzerella cheese, parmesan cheese and egg together in a large bowl.
    • Add cooked ground beef and drained, chopped frozen spinach. Stir to combine.
    • Fill pastry bag, with out a tip, and pipe the filling into each shell.
    • In a 9x13, spread one jar of your favorite pasta sauce.
    • Place the filled shells on the sauce.
    • Sprinkle with mozzarella cheese, cover with foil.
    • Bake at 425 for 35-45 minutes, removing the foil the last 10 minutes to brown the cheese.

    Video

    Notes

    What is the best way to fill stuffed shells?
    For me the best way to fill stuffed shells is using a pastry bag with out a tip! You might try a gallon zip top bag, if you don't have a pastry bag, but I have always had bad luck with them busting open at the seam. It is probably just me. I know lots of people who have great luck using them.
     

    Nutrition

    Serving: 1Calories: 506kcalCarbohydrates: 28gProtein: 37gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 10gTrans Fat: 1gCholesterol: 129mgSodium: 1167mgFiber: 3gSugar: 12g

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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    originally post march 18, 2016.

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    👩🏻‍🍳 Sarah Mock

    CEO/Owner/Founder/Culinary Blogger

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
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