Lasagna Stuffed Shells: A Delicious Twist on a Classic Italian Dish
Lasagna is a beloved Italian comfort food, known for its rich layers of pasta, meat sauce, ricotta cheese, and mozzarella. But sometimes, you want to shake things up a bit and try a new way to enjoy those same delicious flavors. That’s where lasagna stuffed shells come in! This recipe takes all the classic components of lasagna and reimagines them in a fun, bite-sized package using jumbo pasta shells. It’s easier to serve, visually appealing, and offers a slightly different texture profile that will tantalize your taste buds.
This dish is perfect for weeknight dinners, potlucks, or even a special occasion. It’s surprisingly simple to make, and you can easily customize the ingredients to suit your preferences. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe will guide you through each step, ensuring a delicious and satisfying result.
## Why You’ll Love Lasagna Stuffed Shells
* **Comfort Food Reinvented:** Enjoy the classic lasagna flavors in a fun and unique way.
* **Easy to Serve:** Individual shells make serving and portion control a breeze.
* **Customizable:** Adapt the recipe to your liking with different meats, cheeses, and vegetables.
* **Crowd-Pleaser:** A guaranteed hit at potlucks, parties, and family gatherings.
* **Make-Ahead Friendly:** Prepare the shells ahead of time and bake when ready to serve.
## Ingredients You’ll Need
Before you start cooking, gather all the necessary ingredients. This will make the process smoother and more efficient.
* **Jumbo Pasta Shells:** 24-30 shells (depending on the size of your baking dish)
* **Ground Beef or Italian Sausage:** 1 pound (you can also use a mixture of both)
* **Onion:** 1 medium, chopped
* **Garlic:** 2-3 cloves, minced
* **Canned Crushed Tomatoes:** 28 ounces
* **Canned Tomato Sauce:** 15 ounces
* **Tomato Paste:** 6 ounces
* **Dried Oregano:** 1 teaspoon
* **Dried Basil:** 1 teaspoon
* **Salt and Black Pepper:** To taste
* **Ricotta Cheese:** 15 ounces (full-fat or part-skim)
* **Egg:** 1 large, beaten
* **Grated Parmesan Cheese:** 1/2 cup
* **Chopped Fresh Parsley:** 2 tablespoons
* **Mozzarella Cheese:** 2 cups, shredded
* **Olive Oil:** 2 tablespoons
* **Optional:** 1/2 cup red wine (for the sauce)
* **Optional Vegetables:** Mushrooms, bell peppers, spinach
## Equipment You’ll Need
* Large pot
* Large skillet
* Mixing bowls
* 9×13 inch baking dish
* Spoon or piping bag
## Step-by-Step Instructions
Follow these detailed instructions to create the perfect lasagna stuffed shells.
### Step 1: Cook the Pasta Shells
1. Bring a large pot of salted water to a boil.
2. Add the jumbo pasta shells and cook according to package directions, but slightly al dente (about 1-2 minutes less than the recommended time). This prevents the shells from becoming mushy during baking.
3. Drain the shells and rinse them with cold water to stop the cooking process. Gently toss them with a little olive oil to prevent them from sticking together.
4. Lay the cooked shells out on a baking sheet lined with parchment paper to dry slightly.
### Step 2: Prepare the Meat Sauce
1. Heat the olive oil in a large skillet over medium heat.
2. Add the ground beef or Italian sausage (or a combination of both) and cook, breaking it up with a spoon, until browned.
3. Drain off any excess grease.
4. Add the chopped onion and cook until softened, about 5 minutes.
5. Add the minced garlic and cook for another minute until fragrant.
6. If using, pour in the red wine and let it simmer for a few minutes to reduce slightly.
7. Stir in the crushed tomatoes, tomato sauce, tomato paste, dried oregano, dried basil, salt, and pepper.
8. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the richer the flavor will be.
9. Taste the sauce and adjust seasonings as needed.
10. If adding optional vegetables like mushrooms or bell peppers, sauté them with the onion before adding the meat.
### Step 3: Make the Ricotta Cheese Filling
1. In a large mixing bowl, combine the ricotta cheese, beaten egg, grated Parmesan cheese, chopped fresh parsley, salt, and pepper.
2. Mix well until all ingredients are thoroughly combined.
3. Taste the filling and adjust seasonings as needed.
### Step 4: Stuff the Pasta Shells
1. Preheat oven to 375°F (190°C).
2. Spoon a generous amount of the ricotta cheese filling into each cooked pasta shell. You can also use a piping bag or a resealable plastic bag with a corner cut off to make the process easier and neater.
### Step 5: Assemble the Lasagna Stuffed Shells
1. Spread a thin layer of the meat sauce on the bottom of the 9×13 inch baking dish.
2. Arrange the stuffed shells in a single layer on top of the sauce, with the opening facing up. Pack them closely together.
3. Pour the remaining meat sauce over the stuffed shells, making sure to cover them evenly.
4. Sprinkle the shredded mozzarella cheese over the top.
### Step 6: Bake the Lasagna Stuffed Shells
1. Cover the baking dish with aluminum foil.
2. Bake for 25 minutes.
3. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the shells are heated through.
4. Let the stuffed shells rest for 10 minutes before serving.
5. Garnish with fresh parsley, if desired.
## Tips and Tricks for Perfect Lasagna Stuffed Shells
* **Don’t Overcook the Shells:** Cooking the shells slightly al dente ensures they won’t become mushy during baking.
* **Rinse with Cold Water:** Rinsing the cooked shells with cold water stops the cooking process and prevents them from sticking together.
* **Don’t Overfill the Shells:** Overfilling the shells can cause them to burst during baking.
* **Simmer the Sauce:** Simmering the sauce for a longer time allows the flavors to meld together and creates a richer, more complex taste.
* **Use Quality Ingredients:** Using high-quality ingredients, especially the cheese and tomatoes, will make a noticeable difference in the final dish.
* **Make Ahead:** Prepare the stuffed shells ahead of time and store them in the refrigerator until ready to bake. Add about 10-15 minutes to the baking time.
* **Freeze for Later:** Baked Lasagna Stuffed Shells can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before reheating in the oven.
* **Variations:** Feel free to experiment with different ingredients. Add vegetables like spinach, mushrooms, or bell peppers to the sauce or filling. Use different types of cheese, such as provolone or fontina, for a unique flavor. You can also use ground turkey or chicken instead of beef or sausage.
* **Vegetarian Option:** Substitute the meat sauce with a vegetable-based sauce or a mushroom ragu for a delicious vegetarian version.
## Serving Suggestions
Lasagna stuffed shells are a complete meal on their own, but you can also serve them with:
* **Garlic Bread:** A classic accompaniment to Italian dishes.
* **Side Salad:** A light and refreshing salad with a vinaigrette dressing.
* **Steamed Vegetables:** Broccoli, asparagus, or green beans.
* **Wine:** A red wine like Chianti or Merlot pairs well with lasagna.
## Nutritional Information (Approximate)
*Please note that the nutritional information is approximate and can vary depending on the specific ingredients used.*
* **Calories:** 400-500 per serving
* **Fat:** 20-30 grams
* **Saturated Fat:** 10-15 grams
* **Cholesterol:** 100-150 mg
* **Sodium:** 800-1000 mg
* **Carbohydrates:** 40-50 grams
* **Fiber:** 3-5 grams
* **Protein:** 20-25 grams
## Recipe Card
**Lasagna Stuffed Shells**
A delicious twist on a classic Italian dish, featuring jumbo pasta shells stuffed with ricotta cheese and meat sauce, then baked to perfection.
**Prep Time:** 30 minutes
**Cook Time:** 45 minutes
**Total Time:** 1 hour 15 minutes
**Servings:** 6-8
**Ingredients:**
* 24-30 jumbo pasta shells
* 1 pound ground beef or Italian sausage
* 1 medium onion, chopped
* 2-3 cloves garlic, minced
* 28 ounces canned crushed tomatoes
* 15 ounces canned tomato sauce
* 6 ounces tomato paste
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* Salt and black pepper to taste
* 15 ounces ricotta cheese
* 1 large egg, beaten
* 1/2 cup grated Parmesan cheese
* 2 tablespoons chopped fresh parsley
* 2 cups shredded mozzarella cheese
* 2 tablespoons olive oil
* Optional: 1/2 cup red wine
* Optional Vegetables: Mushrooms, bell peppers, spinach
**Instructions:**
1. Cook the pasta shells according to package directions, until al dente. Drain and rinse with cold water.
2. Heat olive oil in a large skillet. Cook ground beef or sausage until browned, then drain excess grease.
3. Add onion and cook until softened. Add garlic and cook until fragrant.
4. If using, add red wine and simmer briefly.
5. Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, and pepper. Simmer for 30 minutes to 1 hour.
6. In a mixing bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper.
7. Preheat oven to 375°F (190°C).
8. Spoon ricotta filling into each pasta shell.
9. Spread a thin layer of meat sauce in a 9×13 inch baking dish.
10. Arrange stuffed shells on top of the sauce.
11. Pour remaining meat sauce over the shells.
12. Sprinkle with mozzarella cheese.
13. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes, until cheese is melted and bubbly.
14. Let rest for 10 minutes before serving.
**Enjoy your delicious Lasagna Stuffed Shells!**
## Conclusion
Lasagna stuffed shells offer a delightful and innovative way to enjoy the classic flavors of lasagna. This recipe is perfect for any occasion, from a casual weeknight dinner to a special celebration. With its customizable ingredients and easy-to-follow instructions, it’s a dish that everyone can enjoy. So, gather your ingredients, put on your apron, and get ready to create a memorable meal that will impress your family and friends. Bon appétit!