Stuffed Lasagna Shells

1 Hour, 15 Minutes


1 box jumbo shells
1 lb lean ground beef
2 cloves of garlic, minced
1 small onion, chopped
1.5 cups baby spinach
16 oz tomato sauce
6 oz tomato paste
14.5 oz can petite diced tomatoes, undrained
½ cup water
2 tsp Italian seasoning
1 cup ricotta cheese
1 egg
2 cups shredded mozzarella cheese, divided
½ cup freshly grated parmesan cheese
1 lb fresh green beans – side


  1. In a large skillet over medium-high heat, brown the beef and season with salt and pepper. When cooked and no longer pink, remove the grease. Add garlic and onion and cook for 3 minutes. 
  2. Meanwhile, cook jumbo shells according to the package until al dente. Drain from water and layout on a large baking sheet to cool to prevent them from sticking together.
  3. While shells are cooking, add tomato sauce, tomato paste, diced tomatoes, and Italian seasoning to beef. Stir and simmer for about 15-20 minutes. Taste sauce and season with additional salt and pepper if needed. 
  4. Add the ricotta cheese, egg, 1 cup mozzarella, and 1/3 cup parmesan cheese to a large mixing bowl and mix well to combine.
  5. Spread 1 cup of the meat sauce into the bottom of a 9×13” pan. Stuff each cooked shell with a small spoonful of ricotta mixture, then a spoonful of meat mixture and set them face up in a large baking dish.
  6. Spoon the remaining red sauce over the top of all of the stuffed shells. Sprinkle with remaining mozzarella and parmesan cheese.
  7. Bake at 350 degrees for 25-30 minutes.

Quick Tip

These make great leftovers for the week! Make these on the weekend or beginning of the week to give yourself a great lunch option throughout the week.