Easy Lasagna Jumbo Shells

I thought I knew lasagna until I discovered stuffed shells. Growing up, my mom made traditional layered lasagna every few weeks, but it was always such a production. All that layering, the messy assembly, trying to cut clean squares that didn’t fall apart.

Then a friend showed me how to stuff jumbo pasta shells with the same ricotta mixture and call it a day. It’s basically deconstructed lasagna that’s way easier to serve and portion out. No more wrestling with wobbly layers or wondering if the noodles cooked through properly—just perfectly portioned shells that taste exactly like the lasagna you love.

SAVE NOW

What Kind of Jumbo Pasta Shells Should I Use?

Any brand of jumbo pasta shells will work great for this recipe, but look for ones that are labeled “conchiglie” or “jumbo shells” – they’re specifically designed for stuffing. You’ll want to cook them just until they’re al dente, which is usually a minute or two less than the package directions suggest, since they’ll continue cooking in the oven. Be gentle when stirring them while they boil because these large shells can break easily, and it’s always smart to cook a few extra beyond what the recipe calls for just in case some crack during the cooking process.

SAVE NOW

Options for Substitutions

This stuffed shell recipe is pretty forgiving when it comes to swaps:

• Ground beef: You can easily swap the beef for ground turkey, ground chicken, or Italian sausage. If using sausage, you might want to reduce the added salt since sausage is already seasoned.
• Fresh spinach: Frozen spinach works great too – just use about 10 oz, thaw it completely, and squeeze out as much water as possible before mixing it in. You can also try chopped kale or even skip the greens entirely.
• Ricotta cheese: Cottage cheese makes a good substitute – just drain it well or blend it smooth if you prefer. You can also use part-skim ricotta instead of reduced fat.
• Red wine: If you don’t cook with wine, just leave it out or replace it with an extra splash of beef broth for more flavor.
• Jumbo shells: Don’t substitute these – the large shells are really key to this recipe since they need to hold all that filling. If you can’t find them, consider making regular lasagna instead.
• Fresh parsley: Dried parsley works fine – just use about 2 teaspoons instead of 2 tablespoons. Fresh basil is also a nice alternative if you have it.

Watch Out for These Mistakes While Cooking

The biggest mistake when making stuffed shells is overcooking the pasta – they should be cooked just until al dente since they’ll continue cooking in the oven, and overcooked shells will tear apart when you try to stuff them.

Another common error is not draining the spinach well enough, which can make your filling watery and cause the shells to become soggy during baking.

To prevent this, squeeze the cooked spinach in a clean kitchen towel or paper towels to remove as much moisture as possible before mixing it with the ricotta.

Don’t forget to save some pasta water when draining the shells – if any crack during cooking, you can use the extra shells you cooked, and having that starchy water on hand helps if you need to loosen up your meat sauce.

SAVE NOW

What to Serve With Lasagna Jumbo Shells?

These stuffed shells are pretty hearty on their own, but a crisp Caesar salad or simple mixed greens with Italian dressing makes the perfect side to cut through all that cheesy goodness. I love serving them with some warm garlic bread or crusty Italian bread for scooping up any extra marinara sauce on the plate. A light side of roasted vegetables like zucchini, bell peppers, or broccoli also works great to add some freshness to the meal. Since the shells are already packed with beef, cheese, and spinach, you really don’t need much else to make it a complete dinner that’ll leave everyone satisfied.

Storage Instructions

Refrigerate: These stuffed shells keep really well in the fridge for up to 4 days. Just cover the baking dish tightly with foil or transfer individual portions to airtight containers. I actually think they taste even better the next day after all those flavors have had time to meld together!

Freeze: You can absolutely freeze these shells for up to 3 months, which makes them perfect for meal prep. I like to freeze them in individual portions in freezer-safe containers, or you can freeze the whole dish covered tightly with plastic wrap and foil. Just remember to label with the date!

Reheat: To warm up refrigerated shells, cover with foil and bake at 350°F for about 20-25 minutes until heated through. For frozen shells, you can either thaw overnight in the fridge first, or bake straight from frozen at 350°F for about 45-50 minutes covered, then uncover for the last 10 minutes to get that cheese nice and bubbly again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2980-3240
• Protein: 185-200 g
• Fat: 135-150 g
• Carbohydrates: 220-240 g

Ingredients

For the pasta shells:

• 2/3 of a 12 oz box jumbo shells (about 24 shells plus extras)
• Water, for boiling

For the meat and vegetable filling:

• 2 tbsp olive oil
• 1 lb lean ground beef
• 1/2 medium onion (about 1/2 cup, finely chopped)
• 2 cloves garlic, crushed
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/4 cup red wine (optional)
• 5 oz fresh spinach, chopped
• 1/2 cup marinara sauce

For the cheese mixture:

• 16 oz reduced fat ricotta
• 2 large eggs
• 2 tbsp fresh parsley, chopped
• 1 cup shredded mozzarella

For assembly and topping:

• 25 oz jar marinara sauce, divided
• 1 cup shredded mozzarella (for topping)

Step 1: Cook the Pasta Shells

• 2/3 of a 12 oz box jumbo shells (about 24 shells plus extras)
• water, for boiling

Bring a large pot of water to a boil.

Add the jumbo shells and cook them al dente, following the package instructions so they remain firm but tender.

Once cooked, drain the shells and refill the pot with cold water.

Place the cooked shells back into the cold water to stop the cooking process and prevent sticking.

Set them aside until ready to use.

Step 2: Prepare the Meat and Spinach Filling

• 2 tbsp olive oil
• 1/2 medium onion (about 1/2 cup, finely chopped)
• 2 cloves garlic, crushed
• 1 lb lean ground beef
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/4 cup red wine (optional)
• 1/2 cup marinara sauce
• 5 oz fresh spinach, chopped

While the shells cool, heat the olive oil in a large skillet over medium heat.

Add the finely chopped onion and crushed garlic, sautéing until the onion is softened, about 5 minutes.

Add the ground beef to the pan, breaking it up and cooking until browned and no longer pink.

Season the mixture with salt and pepper.

If using, pour in the red wine and simmer until most of the liquid has evaporated, about 3 minutes.

Stir in 1/2 cup of marinara sauce and the chopped spinach.

Cook for about 3 minutes, until the spinach is wilted.

Remove the pan from the heat and let the mixture cool slightly.

Step 3: Make the Cheese and Meat Filling

• 16 oz reduced fat ricotta
• 1 cup shredded mozzarella
• 2 large eggs
• 2 tbsp fresh parsley, chopped
• meat and spinach mixture from Step 2

In a large mixing bowl, combine the ricotta cheese, 1 cup shredded mozzarella, eggs, and chopped parsley.

Mix until everything is evenly combined.

Add the slightly cooled meat and spinach mixture from Step 2, and stir again until fully incorporated.

This creamy and hearty filling is what gives the stuffed shells their delicious flavor!

Step 4: Assemble the Stuffed Shells

• cooked jumbo shells from Step 1
• filling mixture from Step 3
• 25 oz jar marinara sauce, divided

Preheat your oven to 375°F (190°C).

Pour 1/2 cup of marinara sauce into the bottom of a 9×13-inch baking dish and spread it evenly.

Drain the shells from the cold water.

Carefully fill each shell with about 2 rounded tablespoons of the cheese and meat filling (an ice cream scoop works great for this).

Arrange the stuffed shells in the prepared baking dish, packed snugly together.

Pour the remaining marinara sauce evenly over the top of the shells.

Step 5: Bake and Finish the Dish

• 1 cup shredded mozzarella (for topping)

Sprinkle the remaining 1 cup of shredded mozzarella cheese over the stuffed shells.

Cover the baking dish with foil (or a lid) and bake for about 40 minutes, until hot and bubbly.

Remove the foil and bake for another 3-5 minutes, or until the cheese turns golden.

I like to let the shells rest for a few minutes before serving—this helps the flavors come together and makes them easier to serve.

Enjoy your homemade stuffed shells!

Easy Lasagna Jumbo Shells

Delicious Easy Lasagna Jumbo Shells recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 24 minutes mins

Cook Time 48 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 4

Calories 3110 kcal

Ingredients

  

For the pasta shells:

• 2/3 of a 12 oz box jumbo shells (about 24 shells plus extras)
• water, for boiling

For the meat and vegetable filling:

• 2 tbsp olive oil
• 1 lb lean ground beef
• 1/2 medium onion (about 1/2 cup, finely chopped)
• 2 cloves garlic, crushed
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/4 cup red wine (optional)
• 5 oz fresh spinach, chopped
• 1/2 cup marinara sauce

For the cheese mixture:

• 16 oz reduced fat ricotta
• 2 large eggs
• 2 tbsp fresh parsley, chopped
• 1 cup shredded mozzarella

For assembly and topping:

• 25 oz jar marinara sauce, divided
• 1 cup shredded mozzarella (for topping)

Instructions

 

• Bring a large pot of water to a boil. Add the jumbo shells and cook them al dente, following the package instructions so they remain firm but tender. Once cooked, drain the shells and refill the pot with cold water. Place the cooked shells back into the cold water to stop the cooking process and prevent sticking. Set them aside until ready to use.
• While the shells cool, heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and crushed garlic, sautéing until the onion is softened, about 5 minutes. Add the ground beef to the pan, breaking it up and cooking until browned and no longer pink. Season the mixture with salt and pepper. If using, pour in the red wine and simmer until most of the liquid has evaporated, about 3 minutes. Stir in 1/2 cup of marinara sauce and the chopped spinach. Cook for about 3 minutes, until the spinach is wilted. Remove the pan from the heat and let the mixture cool slightly.
• In a large mixing bowl, combine the ricotta cheese, 1 cup shredded mozzarella, eggs, and chopped parsley. Mix until everything is evenly combined. Add the slightly cooled meat and spinach mixture from Step 2, and stir again until fully incorporated. This creamy and hearty filling is what gives the stuffed shells their delicious flavor!
• Preheat your oven to 375°F (190°C). Pour 1/2 cup of marinara sauce into the bottom of a 9x13-inch baking dish and spread it evenly. Drain the shells from the cold water. Carefully fill each shell with about 2 rounded tablespoons of the cheese and meat filling (an ice cream scoop works great for this). Arrange the stuffed shells in the prepared baking dish, packed snugly together. Pour the remaining marinara sauce evenly over the top of the shells.
• Sprinkle the remaining 1 cup of shredded mozzarella cheese over the stuffed shells. Cover the baking dish with foil (or a lid) and bake for about 40 minutes, until hot and bubbly. Remove the foil and bake for another 3-5 minutes, or until the cheese turns golden. I like to let the shells rest for a few minutes before serving—this helps the flavors come together and makes them easier to serve. Enjoy your homemade stuffed shells!