Lasagna Stuffed Shells

Name: Lasagna Stuffed Shells Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 box jumbo pasta shells (12 oz.); 1 lb ground beef (or turkey); 1 tbsp Italian seasoning; 1 tsp onion powder; 1/2 tsp salt; 26 oz spaghetti sauce; 1 cup ricotta cheese; 1/2 cup Parmesan cheese (grated); 2 cups Mozzarella cheese (shredded)

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These cheesy Lasagna Stuffed Shells are a fun twist on classic lasagna! Filled with meat, ricotta, and marinara, this easy lasagna recipe bakes up bubbly and delicious. Whether you’re feeding a hungry family or hosting guests, these stuffed pasta shells are always a crowd-pleaser. Also try my Lazy Lasagna for a fun alternative!

a wooden spoon scooping out lasagna stuffed shells from a baking pan.

I'm a sucker for pasta nights, and this lasagna stuffed shells recipe is one of my top three faves. It's cozy, hearty, and so versatile-you can make it ahead of time, freeze it for later, or double the batch to feed a crowd (hello, potluck hero!). It’s like traditional lasagna but easier to portion and just as satisfying. And if you love stuffed shells like we do, don't miss my Chicken Pesto Stuffed Shells too!

Ingredient Notes

all the ingredients needed to make stuffed lasagna shells.

Here's a quick overview of what you'll need to make this ricotta stuffed shells recipe. Scroll to the bottom for the full printable recipe card.

Jumbo Pasta Shells– One 12 oz box (you'll want the large shells made for stuffing).
Ground Beef– I use 80/20, but ground turkey works great too! lean ground beef. Ground turkey works too.
Seasonings– Italian seasoning, onion powder, and salt add big flavor.
Spaghetti Sauce– Your favorite store-bought or homemade marinara sauce works!
Ricotta Cheese– Creamy and classic, a must in any lasagna-style stuffed shells.
Parmesan Cheese– Adds savory depth.
Mozzarella Cheese– Melty and gooey- don’t skimp on it!

How to Make Easy Lasagna Stuffed Shells

These meaty stuffed shells come together in just a few steps and bake in about 35 minutes!

Step 1. Preheat oven to 350°F. Cook the pasta shells until al dente. Drain and set aside. Brown the ground beef in a large skillet over medium-high heat until no longer pink. Drain the fat. Stir in Italian seasoning, onion powder, and salt.

spaghetti sauce, ricotta, mozzarella, and parmesan combined with cooked ground beef in a skillet.

Step 2. Add ½ of the spaghetti sauce, the ricotta, and Parmesan cheese. Mix until fully combined.

meat mixture stuffed into cooked jumbo pasta shells.

Step 3. Spoon the beef mixture into each shell. If you have extra filling, go back and add a bit more to each one. Arrange the stuffed shells in a 9×13 baking dish. Pour the remaining sauce over the top.

shredded mozzarella cheese on top of lasagna stuffed shells.

Step 4. Sprinkle shredded mozzarella over everything.

melted cheese on top of baked stuffed shells.

Step 5. Cover with foil, and bake for about 35 minutes or until hot and bubbly.

a wood bowl with a serving of lasagna stuffed shells.

Step 6. Serve with desired sides and add additional cheese if desired.

Variations and Add-In’s

Want to customize your lasagna stuffed pasta shells? Here are some tasty ways to switch it up:

Garlic– Add minced garlic or garlic powder for extra savory flavor.
Spinach– Stir in 1-2 cups of fresh spinach to the beef mixture for added nutrition.
Spice It Up– Add red pepper flakes for a kick or fresh herbs like basil and parsley.
Cheese– Try Romano or Asiago in place of Parmesan.
Onion– Sauté a diced onion with the ground beef.

Storing, Freezing, & Making Ahead

This is a great recipe to prep ahead and freeze for later-perfect for busy weeknights!

To Refrigerate:
Let leftovers cool completely, then cover and refrigerate for up to 4 days. You can also store individual portions in airtight containers

Freeze:
Assemble the lasagna stuffed shells in a freezer-safe baking dish (disposable aluminum works great). Cover tightly with a double layer of foil and freeze for up to 3 months. When you're ready to enjoy, thaw overnight in the fridge and bake covered at 350°F for 45 minutes. Remove the foil and bake an additional 15-20 minutes until hot, bubbly, and cheesy on top.

To Make Ahead:
You can make the beef filling a day or two ahead and refrigerate it until you’re ready to stuff the shells. Or go a step further and assemble the entire dish (minus baking), cover, and store in the fridge up to 3 days. Just remember to add an extra 10-15 minutes of bake time if you’re starting from chilled.

a fork with a stuffed shell showing the meat filling.

Frequently Asked Questions

What can I serve with Lasagna Stuffed Shells?

These cheesy stuffed pasta shells pair perfectly with a side salad, roasted veggies (like my Parmesan Brussels Sprouts!), or crusty garlic bread. For a real crowd-pleaser combo, serve them with my Garlic Cheese Crescents.

What’s the easiest way to fill Stuffed Shells?

Hold each cooked shell in your hand and scoop in the filling using a tablespoon. Use your thumb to help press it down gently. You can also put the filling into a Ziploc bag, snip the corner, and pipe it in. Easy peasy, less messy!

Do you have to cook the shells before stuffing them?

Technically, no-but I highly recommend it. Uncooked shells can be tough to fill and are more likely to break. PRO TIP: After boiling, run the pasta under cold water to stop cooking and make them easier to handle.

More Pasta Recipes You’ll Love

Don’t forget to Pin it, Save it, Rate it, and Leave a comment below telling me what you served it with or any fun twists you added. I love hearing from you!