Lasagna is like a painter’s canvas: Once all the desired supplies are at hand, the possibilities for creation are infinite. But the labor doesn’t have to be!
If you think “tough to make” when you think of lasagna, you haven’t made this stuffed pasta shell recipe yet.
Here, we use jumbo stuffed pasta shells to help you skip over the delicate work of making long lasagna noodles layer “just so” in the pan. Instead, just mix, stuff, and layer stuffed shells with meat sauce and cheese before popping in the oven. This dish is also a great way to experiment with different types of cheese if you want to switch up the flavor or use what you have on hand, making it so simple it could be a weeknight recipe.
How To Make Stuffed Sheels with Ricotta and Meat
To make these stuffed shells with meat sauce, start by mixing ricotta cheese with mozzarella cheese, Parmesan cheese, garlic, egg, and seasonings until well combined. Fold in cooked ground meat and spinach to create a rich, flavorful filling.
Next, spread a layer of marinara sauce on the bottom of a baking dish. Fill each pasta shell with the ricotta and meat mixture and arrange them in the dish. Pour a bit of water around the shells to help them cook evenly.
Cover the dish with foil and bake until the shells are tender and most of the liquid is absorbed. Uncover, top with more shredded cheese, and return to the oven until melted and bubbly. Let it rest briefly before serving, and garnish with herbs or extra cheese if desired.
15min
Prep time
60min
Cook time
6
Servings
Stuffed Shells with Ricotta and Meat Sauce
Lasagna is like a painter’s canvas: Once all the desired supplies are at hand, the possibilities for creation are infinite. But the labor doesn’t have to be!
If you think “tough to make” when you think of lasagna, you haven’t made this stuffed pasta shell recipe yet.
Here, we use jumbo stuffed pasta shells to help you skip over the delicate work of making long lasagna noodles layer “just so” in the pan. Instead, just mix, stuff, and layer stuffed shells with meat sauce and cheese before popping in the oven. This dish is also a great way to experiment with different types of cheese if you want to switch up the flavor or use what you have on hand, making it so simple it could be a weeknight recipe.
How To Make Stuffed Sheels with Ricotta and Meat
To make these stuffed shells with meat sauce, start by mixing ricotta cheese with mozzarella cheese, Parmesan cheese, garlic, egg, and seasonings until well combined. Fold in cooked ground meat and spinach to create a rich, flavorful filling.
Next, spread a layer of marinara sauce on the bottom of a baking dish. Fill each pasta shell with the ricotta and meat mixture and arrange them in the dish. Pour a bit of water around the shells to help them cook evenly.
Cover the dish with foil and bake until the shells are tender and most of the liquid is absorbed. Uncover, top with more shredded cheese, and return to the oven until melted and bubbly. Let it rest briefly before serving, and garnish with herbs or extra cheese if desired.
Lasagna is like a painter’s canvas: Once all the desired supplies are at hand, the possibilities for creation are infinite. But the labor doesn’t have to be!
If you think “tough to make” when you think of lasagna, you haven’t made this stuffed pasta shell recipe yet.
Here, we use jumbo stuffed pasta shells to help you skip over the delicate work of making long lasagna noodles layer “just so” in the pan. Instead, just mix, stuff, and layer stuffed shells with meat sauce and cheese before popping in the oven. This dish is also a great way to experiment with different types of cheese if you want to switch up the flavor or use what you have on hand, making it so simple it could be a weeknight recipe.
How To Make Stuffed Sheels with Ricotta and Meat
To make these stuffed shells with meat sauce, start by mixing ricotta cheese with mozzarella cheese, Parmesan cheese, garlic, egg, and seasonings until well combined. Fold in cooked ground meat and spinach to create a rich, flavorful filling.
Next, spread a layer of marinara sauce on the bottom of a baking dish. Fill each pasta shell with the ricotta and meat mixture and arrange them in the dish. Pour a bit of water around the shells to help them cook evenly.
Cover the dish with foil and bake until the shells are tender and most of the liquid is absorbed. Uncover, top with more shredded cheese, and return to the oven until melted and bubbly. Let it rest briefly before serving, and garnish with herbs or extra cheese if desired.
Combine ricotta, 1/2 cup of mozzarella, Parmesan cheese, garlic, egg and Italian herbs and salt and pepper in a large bowl and stir until combined. Fold in ground beef and spinach. Transfer mixture to a large zip-top bag and snip one corner off of the bag.
Spread about 1 cup of marinara sauce in the bottom of a 9x13” casserole dish. Pipe the beef/cheese mixture into a dry pasta shell and place in the casserole dish. Repeat with remaining cheese mixture and shells until the casserole dish is filled. Add 1 1/2 cups of water to the casserole dish.
Cover casserole with aluminum foil and transfer to preheated oven. Bake for 45 minutes or until most of the water has been absorbed and shells are beginning to soften.
Remove casserole from oven and discard foil cover. Sprinkle remaining 2 1/2 cups of mozzarella cheese over the top and return to the oven. Bake for an additional 15 minutes until cheese is melted and bubbly. Remove from oven and allow to rest for 10 minutes before serving
