These beef and vegetable stuffed lasagna shells are perfect for your next Sunday dinner or when you're craving comfort food. This recipe will be your next go-to for an easy pasta night! via @DashOfEvans
Beef & Vegetable Stuffed Lasagna Shells

These beef and vegetable stuffed lasagna shells are perfect for your next Sunday dinner or when you're craving comfort food. This recipe will be your next go-to for an easy pasta night!

Course: Main Course
Cuisine: Italian
Servings: 8 people
Ingredients
  • 1 box of large shells cooked 4-5 minutes until very firm al dente (only cook half of the box if you plan to freeze the other half of the sauce)
  • 1 cup shredded mozzarella cheese
  • 2 cups Pasta Sauce (see recipe in notes)
For the filling:
  • 1 box frozen spinach defrosted and drained well
  • 1 cup part skim ricotta cheese
  • 1 tablespoon pesto
  • 1 egg
  • 1 teaspoon Italian Seasoning
  • 2 teaspoons Parmesan cheese
  • 1/8 teaspoon Nutmeg
Instructions
  1. Preheat oven at 375.
  2. In a medium bowl, mix spinach filling ingredients. Set aside.
  3. Pour 1 cup pasta sauce in the bottom of a casserole dish. Place shells in dish.

  4. Scoop about 1 teaspoon spinach mixture in bottom of a shell. Repeat until pan is full. Top with more sauce and mozzarella cheese.

  5. Bake covered for 20 minutes. Uncover and bake for 5 more minutes.
Recipe Notes

Find the recipe for the sauce here.

You can make one batch and freeze one in a foil 9x13 pan. Be sure to cover with plastic wrap, then foil before freezing.