Ladies and Gentlemen, I have found the answer to my weekly pasta cravings! These Lasagna Stuffed Shells are absolutely to die for. I love regular lasagna and even zucchini lasagna, but these individual shells top the list by a long shot. I used Ragu Homestyle Thick and Hearty Roasted Garlic Sauce, which turned out to be better than most homemade pasta sauces I have tried to make in the past.
Creamy Lasagna Stuffed Shells With Ragu
This lasagna stuffed shells with Ragu is my new favorite pasta dish. it's too good, I know you'll have a great time cooking it.
Ingredients
- 30 jumbo giant pasta shells
1 pound ground turkey (minced turkey)
1 tablespoon olive oil
2 tablespoons garlic - minced
½ cup yellow onion - minced
1 ½ teaspoons dried parsley
1 pinch salt
1 pinch ground black pepper
12 ounces Ricotta cheese
2 medium eggs
2 cups Mozzarella cheese - shredded and divided
1 cup Parmesan cheese - shredded and divided- 23 ounces ragu sauce
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a large pot, boil jumbo shells to al dente, according to package instructions. Meanwhile, add olive oil, garlic and onion to the large frying pan. Cook until garlic and onion are fragrant for 2 to 3 minutes. Add in sausage, 1/2 teaspoons of parsley, salt and pepper and cook until browned, for about 5 minutes.
- Remove pasta shells from heat, drain water and refill with cold water. Set shells and cold water aside.
- Combine ricotta, eggs, 1 cup of mozzarella, 1/2 cup parmesan, remaining parsley, salt and pepper in a large bowl. Stir until all ingredients are mixed thoroughly. Stir in sausage.
- Prepare a 13×9 baking dish by lightly coating it with non-stick cooking spray. Spread about 1/2 cup of pasta sauce on the bottom of the dish.
- Drain pasta shells. Using a spoon or ice cream scoop, fill shells with ricotta and sausage mixture. They should be full! Line the shells in the baking dish, packing them next to each other with filling side up. Once all shells are full and in the baking dish, pour remaining pasta sauce over shells and then top with the remaining mozzarella and parmesan cheese.
- Cover baking dish with tin foil and bake for approximately 35 minutes, or until pasta sauce is bubbly and cheese is melted.
- Serve warm.
Nutrition
Calories: 407kcalCarbohydrates: 9gProtein: 41gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 163mgSodium: 637mgPotassium: 398mgFiber: 0.4gSugar: 1gVitamin A: 675IUVitamin C: 2mgCalcium: 576mgIron: 1mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
