Unique Lasagna Stuffed Shells Everyone Would Love
Who doesn’t love pasta? Everybody enjoys the al dente pasta served by restaurants or homemade. Now, you can make your own lasagna stuffed shells. But before making the dish, learn more about making al dente pasta.
Preparing Al Dente Shells
- Using large pot is one key for al dente pasta so that the pasta can move around.
- Be generous in filling the pot with water.
- Salt your water, use one or two tablespoons of salt for every 6 quarts of the water.
- Stir your pasta so they won’t stick to each other.
- Test your pasta about two minutes before you reach the time range mentioned by the packages.
Course : main course
Cuisine : Italian, American
Keyword : lasagna stuffed shells
Prep Time : 15 minutes
Cook Time : 50 minutes
Total Time : 1 hour 5 minutes
Servings : 24 stuffed shells
Calories : 120 kcal per stuffed shell
- 2/3 of 12 oz jumbo pasta shells (24 shells needed and some extras if there are broken shells during the boiling
- 2 large sized eggs
- 2 tablespoons of fresh chopped parsley
- 2 cups 8 oz mozzarella cheese, shredded and divided
- 16 oz of ricotta cheese, the reduced fat one
- 5 oz of fresh chopped spinach
- 25 oz marinara sauce
- ¼ cup of red wine (you can skip this one)
- 1/8 teaspoon pepper
- ½ teaspoon salt
- 2 pressed garlic cloves
- ½ cup finely chopped onion
- 1lb ground beef
- 2 tablespoons of olive oil
- While preheating your oven to 375 degrees Fahrenheit, cook your pasta shells into firm tender or al dente by following the instructions on package. Drain them and keep your pasta in cold water in order to stop its cooking process also to prevent them from sticking.
- Heat two tablespoons of oil in big large skillet on medium heat. Sauté the chopped onion and pressed garlic for five minutes until softened. Add the ground beef then keep sautéing to break up the meat and make it browned and fully cooked.
- Season your beef with pepper and salt. Stir in the reed wine and simmer for three minutes to reduce down the wine.
- Stir in the chopped spinach and half cup of marinara sauce, cook for three minutes until spinach turns wilted. Cool it slightly.
- Stir the ricotta cheese, 1 cup of mozzarella cheese, eggs, and chopped parsley inside big mixing bowl. Then stir in your meat mixture.
- Pour another half of marinara sauce inside 13×9 baking dish. Spread the sauce over dish’s bottom.
- Drain your pasta shells and fill every shell with two rounded tablespoons or one ice cream scoop filling. Arrange your pasta shells into the dish then pour the last marinara sauce evenly on all stuffed shells.
- Sprinkle your shells’ top with mozzarella cheese and cover with lid or foil. Bake for forty minutes until bubbly and hot. Remove the foil then continue baking until your cheese becomes golden for about five minutes. Your lasagna stuffed shells are now ready.
Enjoy the pasta now. If you want to eat them later, simply re-heat them before eating.