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Lasagna-Stuffed Shells
Lasagna-Stuffed Shells
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Indulgent jumbo pasta shells filled with creamy ricotta, gooey mozzarella, flavorful spinach, and savory ground beef in a comforting twist on classic lasagna.
Ingredients:
  • 1.5 pounds ground beef
  • 2 tablespoons olive oil, divided
  • 2 tablespoons chopped onion
  • 2 tablespoons tomato paste
  • 0.5 teaspoon dried oregano
  • 2 (14 ounce) cans tomato sauce, divided
  • 18 jumbo pasta shells
  • 3 cloves garlic, thinly sliced
  • 1 (16 ounce) container whole-milk ricotta cheese
  • 1 (16 ounce) package shredded mozzarella cheese
  • 1 (8 ounce) package frozen chopped spinach, thawed and drained
  • 0.25 cup fresh basil
  • 1 medium lemon, zested and juiced
  • 0.5 cup grated Parmesan cheese
Instructions:
  • Preheat a large skillet over medium-high heat. Add half of the ground beef with a generous pinch of salt and pepper. Cook until the beef is seared and crumbly, around 5 minutes. Remove cooked beef from the pan and repeat with the rest of the beef. Set aside all the cooked meat.
  • Reduce the heat to medium-low and drizzle in 1 tablespoon of olive oil along with the onion. Sauté until fragrant for roughly 2 minutes. Mix in the tomato paste and oregano, then add the ground beef and a jar of sauce. Stir well and bring to a simmer. Season with salt and pepper to your liking.
  • Preheat your oven to 375°F (190°C).
  • 1. Boil a generously salted large pot of water. Add shells and cook, stirring occasionally, for about 9 minutes until they are tender yet slightly firm. Drain the pasta, and save some pasta water for the sauce if desired.
  • In a separate pan, warm the last tablespoon of oil over medium heat. Cook the garlic until it turns a light golden color. Then, combine the garlic with ricotta, mozzarella, spinach, basil, lemon zest, and lemon juice in a mixing bowl. Season with salt to your liking.
  • Spread the remaining tomato sauce evenly in a 9x13-inch baking dish. Fill the shells with the cheese mixture first, followed by the meat mixture. Transfer each stuffed shell into the dish over the sauce. Sprinkle with Parmesan cheese on top.
  • Bake until the shells are heated through and the mozzarella cheese is gooey and bubbly, about 25 to 30 minutes in the preheated oven.

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