Lasagna Stuffed Shells Recipe

stuffed lasagna shells baked in a white baking dish.

5 from 3 votes

Upgrade your traditional lasagna with these easy stuffed shells filled with all the classic flavors. Perfect for a weeknight dinner or a hearty dish to bring to a potluck.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: American, Indian

Servings:

Calories: 331kcal

Author: Kristin Hayes

Equipment

Ingredients

1 box jumbo pasta shells 12 oz.
1 lb ground beef or turkey
1 tablespoon Italian seasoning
1 teaspoon onion powder
½ teaspoon salt
26 oz spaghetti sauce
1 cup ricotta cheese
½ cup Parmesan cheese grated
2 cups Mozzarella cheese shredded

Instructions

Preheat oven to 350 degrees.
Cook shells until al dente. Drain and set aside.
Brown beef in skillet. Drain fat.
Add seasonings, ½ of the sauce, ricotta, and Parmesan. Stir to combine.
Fill each shell with meat mixture. Place in a 9×13 baking dish.
Pour remaining sauce over shells and top with mozzarella.
Cover with foil and bake 35 minutes until bubbly and golden. Serve hot!

Notes

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.
Onion – Sauté a diced onion with the ground beef.
More Cheese, Please – Try Romano or Asiago in place of Parmesan.
Spice It Up – Add red pepper flakes for a kick or fresh herbs like basil and parsley.

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.
To 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.

Nutrition