Lasagna Stuffed Shells Recipes

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LAZY LASAGNA FOR 2

One day when I craved lasagna, I devised this simple recipe and it worked out beautifully. Celebrate weeknights, too! -Carol Mead, Los Alamos, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 6



Lazy Lasagna for 2 image

Steps:

  • Warm the spaghetti sauce; stir in mozzarella and cottage cheeses. Fold in noodles. Pour into 2 greased 2-cup baking dishes. Sprinkle with Parmesan cheese. , Bake, uncovered, at 375° until bubbly, about 20 minutes. If desired, top with parsley.

Nutrition Facts : Calories 399 calories, Fat 16g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 1120mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 3g fiber), Protein 25g protein.

1 cup spaghetti sauce
3/4 cup shredded part-skim mozzarella cheese
1/2 cup 4% cottage cheese
1-1/2 cups cooked wide egg noodles
2 tablespoons grated Parmesan cheese
Chopped fresh parsley, optional

LASAGNA-STUFFED SHELLS

Jumbo pasta shells are stuffed with a lasagna-inspired blend of ricotta, mozzarella, spinach, and ground beef in this family-friendly recipe.

Provided by NoFailRecipes

Time 1h5m

Yield 9

Number Of Ingredients 15



Lasagna-Stuffed Shells image

Steps:

  • Heat a large skillet over medium-high heat; add 1/2 of the ground beef with a big pinch of salt and pepper and cook until the beef is seared and crumbly, about 5 minutes. Remove beef from the pan and cook the remainder. Set all meat aside.
  • Lower the heat to medium-low and add 1 tablespoon olive oil and the onion. Saute until aromatic, about 2 minutes. Add tomato paste and oregano, followed by the ground beef and one jar of sauce. Stir to combine and reduce to a simmer. Add salt and pepper to taste.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Strain; feel free to reserve some pasta water to add to the sauce if you like.
  • Heat the remaining tablespoon of oil in another pan over medium heat and add the garlic. Saute until lightly golden. Transfer garlic to a mixing bowl with ricotta, mozzarella, spinach, basil, and lemon zest and juice. Add salt to taste.
  • Pour remaining tomato sauce into a 9x13-inch baking dish. Spoon the cheese mixture into the shells followed by the meat mixture. As you finish stuffing each shell, place it in the sauce. Top with Parmesan cheese.
  • Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.

Nutrition Facts : Calories 540.4 calories, Carbohydrate 37.3 g, Cholesterol 99.2 mg, Fat 26.3 g, Fiber 3.8 g, Protein 39.3 g, SaturatedFat 12.5 g, Sodium 998.6 mg, Sugar 5.9 g

1 ½ pounds ground beef
salt and ground black pepper to taste
2 tablespoons olive oil, divided
2 tablespoons chopped onion
2 tablespoons tomato paste
½ teaspoon dried oregano
2 (14 ounce) cans tomato sauce, divided
18 piece (blank)s jumbo pasta shells
3 cloves garlic, thinly sliced
1 (16 ounce) container whole-milk ricotta cheese
1 (16 ounce) package shredded mozzarella cheese
1 (8 ounce) package frozen chopped spinach, thawed and drained
¼ cup fresh basil
1 medium lemon, zested and juiced
½ cup grated Parmesan cheese

LASAGNA-STUFFED MANICOTTI SHELLS

Manicotti shells are stuffed with Italian sausage, beef, and cheese and then breaded and fried to perfect bite-sized snacks! These little fried lasagna bites are cheesy balls infused with all the earthy flavors of fresh rosemary, thyme, and, of course, lots of basil!

Provided by Emi Goya

Categories     Appetizers and Snacks     Pasta Appetizer Recipes

Time 1h45m

Yield 8

Number Of Ingredients 22



Lasagna-Stuffed Manicotti Shells image

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in manicotti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and place on a baking sheet to cool. Place in freezer until hardened, about 5 minutes.
  • Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add sausage, beef, and onion; saute 3 minutes. Add basil, rosemary, thyme, Italian seasoning, and black pepper. Cook until meat is browned, about 8 minutes. Stir in 1/2 can tomato sauce and cook until heated through, 3 to 5 minutes. Transfer to a large bowl and set aside to cool.
  • Heat a skillet over medium-high heat for the sauce. Add onion and saute 1 minute. Add remaining tomato sauce, rosemary, and thyme. Stir in basil and red pepper flakes.
  • Fold mozzarella cheese and cottage cheese into the cooled meat mixture. Stuff each manicotti shell with meat mixture and place back onto the baking sheet. Place filled shells in the freezer to firm up, about 5 minutes. Slice shells into bite-sized pieces.
  • Heat 2 quarts vegetable oil in a saucepan to 350 degrees F (175 degrees C).
  • Place flour, bread crumbs, and beaten eggs each in a separate bowl. Dredge manicotti slices in flour, then eggs, and then bread crumbs and place on the baking sheet.
  • Fry slices in the hot oil until golden brown and crispy, about 5 minutes. Drain on a paper towel-lined plate. Serve with the spicy tomato dipping sauce.

Nutrition Facts : Calories 974.4 calories, Carbohydrate 77.5 g, Cholesterol 151.7 mg, Fat 51.4 g, Fiber 5.6 g, Protein 51.1 g, SaturatedFat 16.4 g, Sodium 1580.8 mg, Sugar 7.2 g

14 manicotti shells, or more as desired
1 tablespoon vegetable oil
½ pound sweet Italian sausage
½ pound ground beef
1 white onion
½ cup basil leaves
2 sprigs rosemary
2 tablespoons thyme
1 tablespoon Italian seasoning
1 tablespoon ground black pepper
2 (8 ounce) cans tomato sauce, divided
¼ cup chopped onion
1 teaspoon chopped rosemary, or to taste
1 pinch thyme, or to taste
1 bunch chopped fresh basil
1 tablespoon red pepper flakes
1 pound shredded mozzarella cheese
4 cups cottage cheese, strained
2 quarts vegetable oil for frying
2 cups all-purpose flour
2 cups plain bread crumbs
3 eggs, beaten

STUFFED LASAGNA SHELLS

Make and share this Stuffed Lasagna Shells recipe from Food.com.

Provided by Chef Jes

Categories     One Dish Meal

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 8



Stuffed Lasagna Shells image

Steps:

  • 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.

Nutrition Facts : Calories 258.4, Fat 13.1, SaturatedFat 7, Cholesterol 56.7, Sodium 588.7, Carbohydrate 20.4, Fiber 0.8, Sugar 6.9, Protein 14.5

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)

CHEESY SHELL LASAGNA

This zesty layered casserole is a real crowd-pleaser. It was one of our children's favorites when they were young...now our grandchildren love it! Plus, it's easier to make than traditional lasagna. -Mrs. Leo Merchant of Jackson, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 10



Cheesy Shell Lasagna image

Steps:

  • In a nonstick skillet, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, spaghetti sauce and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Meanwhile, cook pasta according to package directions; drain., Place half of the pasta in an ungreased 13x9-in. baking dish. Top with half of the meat sauce, sour cream and provolone cheese. Repeat layers. Sprinkle with mozzarella cheese., Cover and bake at 350° for 35-40 minutes. Uncover; bake 10 minutes longer or until the cheese begins to brown. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 346 calories, Fat 15g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 515mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein.

1-1/2 pounds lean ground beef (90% lean)
2 medium onions, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 jar (14 ounces) meatless spaghetti sauce
1 can (4 ounces) mushroom stems and pieces, undrained
8 ounces uncooked small shell pasta
2 cups reduced-fat sour cream
11 slices (8 ounces) reduced-fat provolone cheese
1 cup shredded part-skim mozzarella cheese

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