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+ servings
two lasagna stuffed shells on white plate with minced parsley
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5 from 9 votes

Lasagna Stuffed Shells

Al dente pasta shells are stuffed with a cheesy ricotta, spinach and garlic filling, then smothered in a hearty meat sauce and mozzarella cheese, then baked until bubbly and golden brown!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: American, Italian
Keyword: homemade italian food, italian comfort food
Servings: 6 servings
Calories: 839kcal


Bolognese-style sauce

Stuffed shells

  • 12 oz box dried jumbo pasta shells
  • 2 Tbsp olive oil
  • 5 cloves garlic minced
  • 5 cups fresh baby spinach leaves roughly chopped
  • 30 oz whole milk ricotta cheese
  • 1 Tbsp dried Italian seasoning
  • 1 Tbsp minced fresh basil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 1/2 cups shredded mozzarella cheese divided
  • 2 large eggs
  • 3/4 cup grated Parmesan cheese fresh is best
  • minced fresh parsley for garnish (optional)



  • Spray a 9x13” baking dish with nonstick cooking spray and set aside.

Make the bolognese sauce

Boil pasta

  • Bring a large pot of salted water to a boil, then boil jumbo shells several minutes less than the package directions state (I boil mine for 8 minutes).  Drain.

Make filling

  • While pasta is cooking, add olive oil to a large skillet and heat over MED HIGH heat.  Once oil is hot, add garlic and cook, stirring frequently, for about a minute or so, until it just begins to turn golden brown. 
  • Add spinach and cook for about 4 minutes, or until spinach is wilted and reduced by about half, but the leaves are still green.  Remove from heat and let cool.
  • Preheat oven to 375°F.
  • In a mixing bowl, add ricotta cheese, Italian seasoning, minced basil, salt, pepper, 3 cups mozzarella cheese, eggs, and Parmesan cheese.  Stir to combine.  
  • Stir in cooked spinach and garlic mixture.


  • Spread about 1.5 - 2 cups of the bolognese sauce in the bottom of the prepared baking dish.
  • Fill each shell with a generous amount of the ricotta filling, then add to the baking dish (they should fit 6 across and 4 down for a total of 24).
  • Spoon another 1.5 - 2 cups of bolognese sauce over the centers of the tops of the shells, then sprinkle with remaining 1 1/2 cups mozzarella cheese.


  • Cover dish loosely with foil and bake for 20 minutes.  Uncover and bake another 10 minutes, until sauce is hot and bubbly and cheese is melted and starting to brown.


  • Sprinkle with minced parsley and serve hot.


  1. Prep and cook time does not include the bolognese sauce, since that has several cooking methods (all with different times), and can be prepared ahead or frozen.
  2. Even though you'll only be using approximately 24 shells, I do recommend cooking the whole box. Some will inevitably break during the boiling/draining/filling process.
  3. Calorie information also does not include the bolognese sauce, as different brands of sauce (for store bought), and ingredient brands (to make the sauce) will alter the calorie content.


Calories: 839kcal | Carbohydrates: 53g | Protein: 49g | Fat: 48g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 212mg | Sodium: 1300mg | Potassium: 548mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3774IU | Vitamin C: 8mg | Calcium: 894mg | Iron: 3mg