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Cheesy lasagna stuffed shells in a baking dish with a savory Pecorino Romano and nutmeg-infused cheese filling.

Lasagna Stuffed Shells

Rebecca Blumer
These lasagna stuffed shells offer all the cozy comfort of classic lasagna in neat, scoopable portions. Featuring a rich meat sauce and a creamy three-cheese filling, they are a perfect meal prep hero.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 485 kcal

Equipment

  • 9x13-inch baking dish
  • Large Skillet
  • Large Pot
  • large bowl

Ingredients
 

  • 18 jumbo pasta shells
  • 1.5 pounds ground beef
  • 2 tablespoons chopped onion
  • 12 ounce can tomato paste
  • 14 ounce can tomato sauce
  • 0.5 teaspoon salt
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon garlic powder
  • 2 eggs
  • 3 cups cottage cheese
  • 16 ounce package shredded mozzarella cheese, divided
  • 0.5 cup grated Parmesan cheese
  • 2 tablespoons dried parsley
  • 1 teaspoon salt
  • 0.5 teaspoon ground black pepper

Instructions
 

Prep the oven and par-boil the shells

  • Heat the oven to 375 degrees F (190 degrees C) to ensure it is fully preheated before baking.
  • Bring a large pot of lightly salted water to a rolling boil. Add the jumbo pasta shells and cook uncovered for about 5 minutes until they are flexible but still very firm.
  • Drain the shells and rinse immediately with cold water to stop the cooking process and prevent sticking.

Build a rich meat sauce

  • Warm a large skillet over medium-high heat. Cook the ground beef and chopped onion until the beef is browned and crumbly and the onion is softened.
  • Drain and discard excess grease. Stir in the tomato paste, tomato sauce, 0.5 teaspoon salt, dried oregano, and garlic powder until well combined.
  • Simmer the sauce for 5 minutes. Spread half of the meat sauce across the bottom of a 9x13-inch baking dish.

Mix the creamy filling, stuff, and assemble

  • In a large bowl, beat the eggs until smooth. Stir in the cottage cheese, 3/4 of the mozzarella, Parmesan, dried parsley, 1 teaspoon salt, and black pepper until thick and spoonable.
  • Generously spoon the cheese filling into each par-boiled shell without tearing the pasta.
  • Place the stuffed shells over the sauce in the baking dish. Spoon the remaining meat sauce on top and sprinkle with the remaining mozzarella cheese.

Bake until bubbling

  • Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes until the cheese is melted and bubbling. Let the dish rest for a few minutes before serving to allow the sauce to thicken.

Notes

Handling Tip: Keep the cooked pasta shells in a bowl of cold water while you prepare the filling to prevent them from sticking together or tearing.
Freezer Instructions: For meal prep, assemble the shells but do not bake them. Wrap the dish tightly in plastic wrap and foil before freezing. Bake from frozen at 375°F for 45 to 50 minutes covered, then uncover for the final 10 minutes.
Flavor Variation: For a spicier version, use a 50/50 blend of ground beef and Italian sausage for the sauce base.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 485kcalCarbohydrates: 32gProtein: 34gFat: 24gSaturated Fat: 13gCholesterol: 115mgSodium: 940mgPotassium: 550mgFiber: 3gSugar: 7gVitamin A: 18IUVitamin C: 10mgCalcium: 380mgIron: 4mg
Keyword Comfort Food, lasagna stuffed shells, Pasta
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