Lasagna Stuffed Shells

Lasagna Stuffed Shells

TRACI

"Mmmm good!"
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Ingredients

45 m servings 734 cals
Serving size has been adjusted!
Original recipe yields 6 servings

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

See full nutrition

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, 25 to 30 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 128
  1. 164 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

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Least positive
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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...

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...

Absolutely LOVED, LOVED, LOVED this recipe! I made it for my family last night for the very first time - what can I say, it'll definitely be added to the rotation on cooler days! The only thin...

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.

I used ricotta cheese to replace the cottage cheese. I suggest you use jarred spaghetti sauce and not tomato sauce. Lastly, a quick tip I suggest to all even professional chefs, do NOT par boil ...

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...

LET ME START BY SAYING THIS IS A REALLY GREAT IDEA. IT'S ALSO SUMTHEN THE KIDS COULD HELP WITH. I ALSO MADE SOME CHANGES BY USING RICOTTA AND ADDING SHRIMP TO THE DISH. ALL I HAVE SAY IS THAT IT...

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