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–+ servings
Italian Stuffed Shells Recipe
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.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.
Print Recipe
Prep Time20 minutes
Cook Time45 minutes
Prep Time1 hour 5 minutes
servings6 people

Ingredients

  • 1 (1) box large shells cooked 1 minute less than recommended and cooled to handle
  • ½ pound (226 ⅘ g) Ground Beef cooked
  • 1 (1) box frozen chopped spinach. Thawed and excess water squeezed out
  • 16 oz (453 ⅗ g) Ricotta Cheese
  • 16 oz. (16 oz.) Large curd cottage cheese
  • ½ Cup (50 g) Parmesan Cheese Freshly grated if you have it. If not, no big deal.
  • 2 Cups (224 g) shredded mozzarella cheese
  • 1 (1) Egg
  • 1 jar (1 jar) pasta sauce 24 ouces your choice!

Instructions

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

Nutrition

Serving: 1 | Calories: 506kcal | Carbohydrates: 28g | Protein: 37g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1167mg | Fiber: 3g | Sugar: 12g

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.
 
CourseEasy Recipes
CuisineItalian
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