Lasagna Stuffed Shells

Lasagna Stuffed Shells

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"Mmmm good!"
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Ingredients

1 h 5 m servings 734 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 734 kcal
  • 37%
  • Fat:
  • 35 g
  • 54%
  • Carbs:
  • 41.7g
  • 13%
  • Protein:
  • 63.1 g
  • 126%
  • Cholesterol:
  • 197 mg
  • 66%
  • Sodium:
  • 2487 mg
  • 99%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

69
  1. 91 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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...

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

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...

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 bo...

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

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.

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 an...

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.

Great recipe made for my boyfriend and his neighbors and they loved it! Even left out the onion cause I didn't have one around the house! Awesome recipe