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
Scale
- 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.