Stuffed Lasagna Shells
- Reviews 8
Ready In: 1 hr 10 mins
Serves: 12
Ingredients
- 6 ounces jumbo pasta shells (approximately 18 shells)
- 1 (27 ounce) jar marinara sauce
- 1 egg
- 1 (15 ounce) container ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- 3⁄4 cup grated parmesan cheese (divided)
- 2 tablespoons chopped fresh parsley (1-1/2 teaspoons dried)
- 1 lb ground beef (optional) or 1 lb turkey (optional)
Directions
- Preheat oven to 350°F.
- Spray Bottom of your glass baking dish with non-stick cooking spray.
- Pasta:
- *Use a large pot. Bring 6 cups of water and two tablespoons of butter (so shells don't stick) to a boil. Add salt if you want.
- *Return water to a boil. Boil for 10 minutes.
- *Remove from heat and drain well.
- In large bowl, beat egg. Stir in ricotta, 1 3/4 cups of the mozzarella, 1/2 cup of the Parmesan, the parsley, and the cooked meat of your choice.
- Assemble:
- Spread 1 cup of the sauce in baking dish.
- Fill cooked shells with ricotta mixture arrange filled shells in baking dish.
- Pour remaining sauce over shells. Top with remaining mozzarella and Parmesan.
- Cooking instructions:
- Bake, covered with foil, until bubbly, about 45 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving.
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