Italian Stuffed Shells Recipe

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

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.

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.

Italian Stuffed Shells Ingredients:

• large shells (cooked 1 minute less than recommended and cooled to handle)
• ground beef, cooked and fat drained off
• Spinach – frozen. Thawed and excess water squeezed out
• Ricotta cheese
• Cottage cheese – large curd
• Mozzarella cheese – shredded, divided
• Parmesan cheese (freshly grated if you have it. If not, no big deal.)
• Egg
• Pasta sauce (your choice!)

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.
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, 1/2 the mozzarella cheese, parmesan cheese and egg together in a large bowl.
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 9×13 baking dish, spread one jar of your favorite pasta sauce.
8. Place the filled shells on the sauce.
9. Sprinkle with mozzarella cheese, cover with foil.
10. Bake at 425 for 35-45 minutes, removing the foil the last 10 minutes to brown the cheese.

Printable Lasagna Stuffed Shells Recipe:

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 6 votes

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Prep Time 20 mins

Cook Time 45 mins

Total Time 1 hr 5 mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Easy Recipes

Cuisine Italian

Servings 6 people

Calories 506 kcal

Ingredients

  

1x2x3x

• 1 box large shells cooked 1 minute less than recommended and cooled to handle
• 1/2 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
• 1/2 cup parmesan cheese Freshly grated if you have it. If not, no big deal.
• 2 cups shredded mozzarella cheese
• 1 egg
• 1 24 oz. jar pasta sauce 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 9×13, 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.

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.

Nutrition

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

Tried this recipe?Let us know how it was!

originally post march 18, 2016.

Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.