cheesy lasagna stuffed shells

cheesy lasagna stuffed shells

Lasagna. Stuffed. Shells. All the goodness of lasagna without the tedious layering. Sure, you’ve got to stuff the shells but it takes a fraction of the time. The tomato sauce is rich and acidic and contrasts perfectly with the pork and ricotta. And of course there’s tons of cheese, because it’s really not lasagna without tons of cheese. The perfect weeknight meal or the perfect baked dish for entertaining because it feeds a crowd and can be made a day in advance and kept in the fridge before baking. Which gives you more time for enjoying dinner instead of slaving away over a stove. Happy cooking!

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Cheesy Lasagna Stuffed Shells

Yield: 9x13 dish
Author:
prep time: 15 Mcook time: 40 Mtotal time: 55 M

ingredients:

Filling
  • 1 lb. ground pork
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon fennel seeds
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 16 oz. whole milk ricotta
  • 1 egg
  • 4 cups shredded whole milk mozzarella cheese, divided
  • 1/2 cup freshly grated parmesan cheese
  • 24 giant shells, cooked to al dente and rinsed with cool water
Sauce
  • 2 tablespoons olive oil
  • 6 garlic cloves, minced
  • 28 oz. crushed tomatoes
  • 2 teaspoons dried oregano
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • fresh basil leaves

instructions:

  1. To make the sauce: heat olive oil in a large saucepan. Add the garlic and cook for 1 minute, until fragrant. Add the crushed tomatoes, oregano, red pepper flakes, salt and pepper, and simmer for 25 minutes. Taste for seasoning and set aside. 
  2. To make the filling: in a mixing bowl, combine ground pork with the garlic, oregano, fennel, red pepper flakes, salt and pepper until well combined. Cook the pork in a nonstick pan until browned and crumbled. Allow to cool to room temperature. In a mixing bowl, combine the cooked pork, ricotta, egg, 2 cups of mozzarella and the parmesan. 
  3. To assemble: Preheat an oven to 375 degrees F. Lightly grease a 9x13" baking dish. Pour the sauce into the dish and spread evenly. Generously fill all the shells with the pork and ricotta filling and arrange them in the baking dish. Top with the remaining shredded mozzarella. Cover with foil and bake for 40 minutes. Remove foil and set the broiler to low. Broil until the cheese on top is melted and browned. Remove from the oven, top with fresh basil and serve. 
Created using The Recipes Generator
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