Stuffed Lasagna Shells

Stuffed lasagna shells are a delicious and versatile dish that combines the comfort of traditional lasagna with a fun, individualized twist. Instead of layering sheets of pasta, you use large pasta shells, or “conchiglie,” which are stuffed with a savory filling and then baked in a rich tomato sauce. This method allows for a creative presentation and makes it easier to serve single portions. Here’s a closer look at how to prepare these delightful pasta pockets.

• Preparation Time: 20-30 minutes
  • This includes boiling the pasta shells, preparing the filling (usually a mix of ricotta cheese, mozzarella, parmesan, and sometimes spinach or meat), and making the sauce if you’re not using a pre-made one.
• Assembly Time: 15-20 minutes
  • Stuffing the shells and arranging them in the baking dish.
• Baking Time: 25-30 minutes
  • Baking at around 375°F (190°C) until the cheese is melted and bubbly and the shells are heated through.

  • Ingredients

    For the Shells:

    • 20-24 large pasta shells
    • Water (for boiling)
    • Salt (for seasoning the water)

    For the Filling:

    • 1 cup ricotta cheese
    • 1 cup shredded mozzarella cheese
    • 1/2 cup grated Parmesan cheese
    • 1 large egg
    • 1 cup cooked spinach, squeezed dry and chopped
    • 1/2 cup cooked ground beef or sausage (optional, can use a vegetarian alternative)
    • 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
    • 1 teaspoon garlic powder
    • Salt and pepper to taste

    For the Sauce:

    • 2 cups marinara sauce (store-bought or homemade)
    • 1/2 cup shredded mozzarella cheese (for topping)
    • Fresh basil or parsley (for garnish)

    Instructions

    1. Cook the Shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions, usually about 8-10 minutes, until al dente. Be sure to stir occasionally to prevent sticking. Drain the shells and rinse them under cold water to stop the cooking process and make them easier to handle. Set aside.
    2. Prepare the Filling: In a large bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, and egg. Mix well until smooth. Stir in the cooked spinach and, if using, the cooked ground beef or sausage. Add the chopped basil, garlic powder, salt, and pepper. Taste and adjust seasoning as needed.
    3. Stuff the Shells: Preheat your oven to 375°F (190°C). Using a spoon or a piping bag, fill each pasta shell with the cheese and spinach mixture. Be generous but avoid overstuffing, as this can cause the filling to spill out during baking.
    4. Assemble the Dish: Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in a single layer over the sauce. Pour the remaining marinara sauce over the shells, ensuring each shell is covered. Sprinkle shredded mozzarella on top.
    5. Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the sauce is hot.
    6. Garnish and Serve: Let the shells cool for a few minutes before serving. Garnish with fresh basil or parsley for an extra touch of flavor and color.

    Tips and Variations

    • Vegetarian Option: Skip the meat and add more vegetables like mushrooms, bell peppers, or zucchini to the filling.
    • Sauce Variations: You can use Alfredo sauce, pesto, or a combination of tomato and cream sauces for different flavor profiles.
    • Make Ahead: Stuff the shells and freeze them in a single layer before baking. When ready to cook, bake from frozen, adding extra time to ensure they are heated through.

    Stuffed lasagna shells offer a comforting and satisfying meal that’s perfect for family dinners or casual gatherings. They provide all the hearty goodness of lasagna in a fun and individual package, making them a hit with both kids and adults alike. Enjoy!