I love the colder weather months that allow us to enjoy some of our comfort food favorites, like these Lasagna Stuffed Shells. These are a family favorite, and a great meal to prep ahead or even freeze!
How to make Lasagna Stuffed Shells:
In a large skillet over medium high heat brown the beef and sausage. Remove grease. (Optional: Add meat to a food processor and pulse 2-3 times until the meat is crumbled really small. Return to pan.) Season with salt and pepper. Add garlic and onions and cook for 2-3 minutes. Add tomato sauce, tomato paste, diced tomatoes, water and Italian seasoning. Simmer for 15-20 minutes. Taste sauce and more salt and pepper, Italian seasoning or garlic powder, if needed. Meanwhile, cook the jumbo pasta shells according to package instructions, until al-dente. Drain from water and lay out on a large baking sheet to cool, so they don’t stick together. Add the ricotta cheese, egg, 1 cup mozzarella, and ⅓ cup parmesan cheese to a large mixing bowl and mix well to combine. 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. Spoon the remaining red sauce over the top of all of the stuffed shells. Sprinkle with remaining mozzarella and parmesan cheese. Bake at 350 degrees for 25-30 minutes.
Make ahead and Freezing Instructions:
To Make Ahead: Assemble the entire dish, cover and store in the fridge until ready to bake. To Freeze: Lasagna stuffed shells makes for an excellent freezer meal. Assemble the dish following the recipe directions but don’t bake. Consider using a disposable container or aluminum pan. Once the meal is assembled, cover it with a layer of plastic wrap and then a double layer of aluminum foil. Freeze for up to 3 months. Thaw overnight, remove plastic wrap, cover with foil and bake for 45 minutes covered, then 15 minutes uncovered.
Serve Stuffed Shells with:
Green Salad Breadsticks or Easy Artisan Bread Fruit Bowl
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