Classic Lasagna Stuffed Shells are everything you love about homemade lasagna in an easier, family-friendly pasta dinner. Tender jumbo shells are filled with a creamy ricotta mixture, tucked into a savory ground beef marinara sauce, and baked beneath a blanket of melted mozzarella cheese.
This is the perfect comfort-food dinner for busy weeknights, Sunday supper, or sharing with family and friends. Serve it with garlic bread and a simple salad, and you have a cozy Italian-inspired meal everyone will love.
If you are in the mood for another cheesy pasta dinner, try my Meat Lovers Lasagna or this easy Slow Cooker Beef-A-Roni.
Why You’ll Love This Lasagna Stuffed Shells Recipe
- Tastes like classic homemade lasagna with much less layering
- Creamy ricotta filling, seasoned beef sauce, and plenty of cheese
- Easy enough for a weeknight but special enough for company
- Can be assembled ahead for an easy bake-and-serve dinner
- Kid-friendly, freezer-friendly, and perfect for leftovers
Ingredients You’ll Need
- Jumbo pasta shells
- Ground beef
- Yellow onion
- Garlic
- Marinara sauce
- Ricotta cheese
- Egg
- Mozzarella cheese
- Parmesan cheese
- Italian seasoning
- Salt and black pepper
- Fresh parsley or basil, optional for serving
How to Make Lasagna Stuffed Shells
Start by bringing a large pot of salted water to a boil. Cook the jumbo shells 2 to 3 minutes less than the package directions, just until they are pliable enough to stuff. Drain well and set aside. Cook a few extra shells in case any tear.
While the shells cook, brown the ground beef and diced onion in a large skillet over medium-high heat until the beef is fully cooked and the onion is soft. Drain any excess grease. Stir in the garlic and cook for 30 seconds.
Transfer about two-thirds of the cooked ground beef mixture to a medium bowl. Leave the remaining beef in the skillet, then stir in the marinara sauce, Italian seasoning, salt, and pepper. Let the sauce simmer gently while you prepare the filling.
To the bowl with the cooked ground beef, add the ricotta cheese, egg, 1 cup of shredded mozzarella, Parmesan cheese, Italian seasoning, salt, and black pepper. Stir until everything is well combined. This gives every stuffed shell that hearty, classic lasagna-style beef and cheese filling.
Spread about 1 cup of the meat sauce over the bottom of a greased 9×13-inch baking dish. Spoon the ricotta and ground beef filling generously into each pasta shell, then arrange the stuffed shells open-side up in the baking dish.
Spoon the remaining meat sauce over and around the shells, leaving some of the cheesy filling visible. Sprinkle with the remaining mozzarella and a little extra Parmesan cheese.
Cover with foil and bake at 375°F for 25 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and bubbly and the sauce is hot throughout.
Let the stuffed shells rest for 10 minutes before serving, then finish with a light sprinkle of fresh parsley if desired.
Tips for the Best Stuffed Shells
Do not overcook the pasta shells. Slightly undercooking them keeps them from becoming too soft after baking.
Cook extra shells. A few jumbo shells almost always tear during boiling, so it helps to have backups.
Use a good marinara sauce. Since the sauce is a major flavor in this recipe, choose a brand your family already loves.
Let the dish rest before serving. This gives the cheese filling time to set up so the stuffed shells are easier to scoop.
For another rich, creamy pasta recipe your family will love, add my Cowboy Butter Chicken Pasta to next week’s dinner plan.
Make Ahead and Freezer Instructions
To make these stuffed shells ahead, assemble the recipe through the cheese topping, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding about 10 extra minutes if the dish is cold from the refrigerator.
To freeze, assemble the shells in a freezer-safe baking dish. Cover tightly with plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
What to Serve with Lasagna Stuffed Shells
These rich, cheesy lasagna stuffed shells are perfect with something fresh, garlicky, or a little crisp on the side. Serve them with a simple Italian salad, Caesar salad, roasted broccoli, or green beans to balance the hearty meat sauce and creamy ricotta filling.
For an extra-special Italian dinner, add my Extra Garlic and Cheesy Bagna Cauda Rolls to the table. They are warm, buttery, cheesy, and made for scooping up every last bit of marinara sauce.
If you want an easy homemade bread option, this Garlic Cottage Cheese Bread is a delicious side for pasta night and adds a little extra protein to the meal.
For a casual family dinner or potluck-style spread, pair the stuffed shells with my Deli Style Pasta Salad. The tangy dressing, crunchy vegetables, and pepperoni are especially good alongside classic Italian comfort food.
Classic Lasagna Stuffed Shells
Jumbo pasta shells are filled with creamy ricotta and seasoned ground beef, baked in marinara sauce, and topped with bubbly mozzarella cheese for an easy classic lasagna dinner.
- Prep Time: 25 minutes
- Cook Time: 40 Minutes
- Total Time: 1 hour 5 minutes
- Yield: 6–8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: ITALIAN | AMERICAN
Ingredients
- 30 jumbo pasta shells
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 48 ounces marinara sauce, divided
- 15 ounces whole milk ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley, optional
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the jumbo shells 2 to 3 minutes less than the package directions, until just pliable. Drain well and set aside. Cooking extra shells gives you backups in case a few tear.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and onion. Cook, breaking the beef apart, until browned and the onion is tender, about 7 to 8 minutes. Drain excess grease.
- Stir in the garlic, Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook for 30 seconds.
- Transfer about two-thirds of the cooked ground beef mixture to a medium bowl. Add 3 cups marinara sauce to the remaining beef in the skillet. Stir to combine and let the meat sauce simmer over low heat while you make the filling.
- To the bowl of reserved cooked ground beef, add the ricotta, egg, 1 cup mozzarella, Parmesan, remaining ½ teaspoon salt, and remaining ¼ teaspoon black pepper. Stir until well combined.
- Spread 1 cup of the meat sauce into the prepared baking dish. Fill each cooked shell with a generous spoonful of the ricotta and ground beef mixture, then arrange the shells open-side up in the dish.
- Spoon the remaining meat sauce over and around the shells, leaving some of the filling visible. Sprinkle with the remaining 1 cup mozzarella cheese.
- Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake for 10 to 15 minutes more, until the cheese is melted, bubbly, and lightly golden.
- Let the stuffed shells rest for 10 minutes before serving. Sprinkle with fresh parsley and extra Parmesan, if desired.
Notes
- Whole milk ricotta gives the filling the creamiest classic lasagna texture.
- Assemble the dish up to 24 hours ahead, cover, and refrigerate. Add 10 to 15 minutes to the covered baking time if baking straight from the refrigerator.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Frequently Asked Questions
Can I use cottage cheese instead of ricotta?
Yes. Full-fat small-curd cottage cheese works well in place of ricotta. If you prefer a smoother filling, blend the cottage cheese briefly before mixing it with the egg and cheese.
Can I make this without ground beef?
Absolutely. Use mild Italian sausage, ground turkey, or leave out the meat for a vegetarian version.
How long do leftovers last?
Store leftover lasagna stuffed shells in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or cover and warm in a 350°F oven until heated through.
Final Thoughts
These Classic Lasagna Stuffed Shells give you all the comforting flavors of traditional lasagna in a simple, easy-to-serve dinner. The creamy cheese filling, savory beef sauce, tender pasta, and bubbly mozzarella make this a recipe your family will ask for again and again.
