Prep time: 25 mins | Cook time: 30 mins | Total time: 55 mins | Yield: 6 SERVINGS
These delicious Lasagna Stuffed Shells are freezer-friendly and great if planning a meal. Made with sausage, ricotta cheese, spinach, and your favourite pasta sauce, this amazing lasagna will sweep you off your feet!
Ingredients
1 large egg
1 pound sausage or hamburger
20 jumbo pasta shells
1/4 c. Parmesan cheese, shredded
1 c. mozzarella cheese, shredded
3/4 c. ricotta cheese
2 c. of your favourite spaghetti sauce
1/4 c. frozen spinach, thawed and drained
How to make Lasagna Stuffed Shells
Step 1: Following the package directions, cook the pasta in a large pot with salted boiling water. Drain the noodles when done and set aside.
Step 2: Prepare the oven. Preheat it to 350 degrees.
Step 3: In the bottom of a 9 x 9-inch dish, spread a half cup of tomato sauce.
Step 4: To a hot pan, cook the sausage until no longer pink. Add a cup of tomato sauce and stir well. Set aside.
Step 5: Combine the ricotta, 1/2 a cup of mozzarella, Parmesan, egg, and spinach in a small bowl until well mixed. Stir this into the sausage in the pan.
Step 6: Into each shell, spoon a substantial amount of the filling. Place the stuffed shells into the prepared baking dish. Over the shells, smother the rest of the half cup sauce and top with mozzarella.
Step 7: Tent the dish with foil and place it in the preheated oven. Bake the stuffed shells for about 20 minutes. Remove the foil and bake for 10 minutes more or until the cheese has melted and bubbly.
To Freeze:
Simply follow the instruction given, then tightly cover the lasagna with heavy-duty foil. Alternately, you can place them in a freezer container. A day before cooking the stuffed shells, remove them from the freezer and thaw them in the fridge. Then, bake for about 45 minutes at 350 degrees. Uncover and bake for another 20 minutes.
Note:
You can add a cup of sauce onto the shells for a more saucy pasta. This is also great if you are planning to freeze the stuffed shells.
Nutrition Facts:
YIELD: 6, SERVING SIZE: 6 people
Amount Per Serving: CALORIES: 624TOTAL FAT: 39gSATURATED FAT: 14gTRANS FAT: 0gUNSATURATED FAT: 19gCHOLESTEROL: 126mgSODIUM: 1369mgCARBOHYDRATES: 125gFIBER: 8gSUGAR: 7gPROTEIN: 47g
Ingredients
- 1 large egg
- 1 pound sausage or hamburger
- 20 jumbo pasta shells
- 1/4 c. Parmesan cheese, shredded
- 1 c. mozzarella cheese, shredded
- 3/4 c. ricotta cheese
- 2 c. of your favourite spaghetti sauce
- 1/4 c. frozen spinach, thawed and drained
Instructions
Step 1: Following the package directions, cook the pasta in a large pot with salted boiling water. Drain the noodles when done and set aside.
Step 2: Prepare the oven. Preheat it to 350 degrees.
Step 3: In the bottom of a 9 x 9-inch dish, spread a half cup of tomato sauce.
Step 4: To a hot pan, cook the sausage until no longer pink. Add a cup of tomato sauce and stir well. Set aside.
Step 5: Combine the ricotta, 1/2 a cup of mozzarella, Parmesan, egg, and spinach in a small bowl until well mixed. Stir this into the sausage in the pan.
Step 6: Into each shell, spoon a substantial amount of the filling. Place the stuffed shells into the prepared baking dish. Over the shells, smother the rest of the half cup sauce and top with mozzarella.
Step 7: Tent the dish with foil and place it in the preheated oven. Bake the stuffed shells for about 20 minutes. Remove the foil and bake for 10 minutes more or until the cheese has melted and bubbly.
To Freeze:
Simply follow the instruction given, then tightly cover the lasagna with heavy-duty foil. Alternately, you can place them in a freezer container. A day before cooking the stuffed shells, remove them from the freezer and thaw them in the fridge. Then, bake for about 45 minutes at 350 degrees. Uncover and bake for another 20 minutes.
Notes
You can add a cup of sauce onto the shells for a more saucy pasta. This is also great if you are planning to freeze the stuffed shells.
