Lasagna Stuffed Shells Recipe - Allrecipes.com
Lasagna Stuffed Shells Recipe
  • READY IN ABOUT hrs

Lasagna Stuffed Shells

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Ingredients Edit and Save

Original recipe makes 18 stuffed shells Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C). Fill a large pot with lightly-salted water and bring to a rolling boil; stir in the shell pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through but still very firm to the bite, about 5 minutes. Drain well and rinse with cold water.
  2. While the shells are cooking, heat a large skillet over medium-high heat; cook and stir the beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; stir in the tomato paste, tomato sauce, salt, oregano, and garlic powder. Bring to a simmer and cook for 5 minutes. Spread half of the sauce into a 9x13-inch baking dish.
  3. Beat the eggs in a mixing bowl. Stir in the cottage cheese, 3/4 of the mozzarella cheese, Parmesan cheese, parsley, salt, and pepper. Spoon the cheese mixture into the shells and set them into the prepared baking dish. Once all the shells have been filled, pour the remaining meat sauce over the shells and sprinkle with the remaining mozzarella cheese.
  4. Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, about 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
May 12, 2009

This is a good, solid recipe. I made just a few minor changes: sauteed fresh garlic with the meat instead of using garlic powder, added a few extra seasonings, and cut the meat down to one pound. As always, I used a little Ziploc baggy with the corner cut out to pipe the filling into the shells. Hassle free! I prepared this early in the day, refrigerated, then baked for dinner. Turned out great. Thanks :)

 
Most Helpful Critical Review
May 08, 2009

the recipe is solid but... the cottage cheese has got to go us ricotta

 
Jan 15, 2010

This was great! I used 1lb Italian Sausage instead of ground beef and ricotta instead of cottage cheese. I also just used a jar of spaghetti sauce because I had it on hand. Everything turned out AMAZING! Thank you so much for this recipe, I will be making it again!

 
Aug 23, 2012

I didn't follow this recipe to exact, I did my own version. I didn't use jumbo shells, I used smaller sized shells. I didn't stuff the shells with any cheese. I layered the ground beef at the bottom of the pan and then cheese and then the shells, and topped it off with more of the sauce with the ground beef and some mozzarella cheese.

 
Apr 01, 2011

I liked this recipe, but it needed just a little more sauce. The sauce itself needed more kick....kind of plain

 
Apr 19, 2011

This is just what I was looking for in stuffed shells! I love that it uses cottage cheese - healthier! Everyone loved it. It's a keeper! Thanks for posting this recipe.

 
Jan 18, 2011

Good basic recipe. I used ricotta instead of cottage cheese. Also used Kraft Italian blend cheese instead of mozzerella. Used a can of tomato sauce, can of diced tomatoes with sauteed onions and garlic with ground beef. Put all into blender to make an awesome meat sauce. Hubby loved it. We'll be having leftovers for lunch.

 
Mar 25, 2012

Great recipe! I used ground turkey breast and adjusted the seasonings to meet my toddlers needs. Everyone enjoyed this dish and it will be a regular in our house.

 

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Nutrition

  • Calories
  • 734 kcal
  • 37%
  • Carbohydrates
  • 41.7 g
  • 13%
  • Cholesterol
  • 204 mg
  • 68%
  • Fat
  • 35 g
  • 54%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 63.1 g
  • 126%
  • Sodium
  • 2487 mg
  • 99%

* Percent Daily Values are based on a 2,000 calorie diet.

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