Cheesyshelllasagna Recipes

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CHEESY SHELL LASAGNA



Cheesy Shell Lasagna image

Make and share this Cheesy Shell Lasagna recipe from Food.com.

Provided by irish mommy 724

Categories     Meat

Time 1h10m

Yield 12 , 12 serving(s)

Number Of Ingredients 9

1 1/2 lbs lean ground beef
2 medium onions, chopped
2 tablespoons minced garlic
1 (14 1/2 ounce) can diced tomatoes
1 (14 ounce) jar spaghetti sauce
8 ounces uncooked small shell pasta
2 cups reduced-fat sour cream
11 slices reduced fat provolone cheese
1 cup shredded part-skim mozzarella cheese

Steps:

  • In a non-stick skillet , cook the beef, onions and garlic over medium heat until meat is no longer pink; drain.
  • Stir in the tomatoes and spaghetti sauce, bring to a boil, reduce heat and simmer, uncovered, for 20 minutes
  • Meanwhile cook pasta according to package directions, drain.
  • Pace half of pasta in an ungreased 13-in x 9-in baking dish. Top with half the meat sauce, sour cream, and provolone cheese. repeat the layers. sprinkle with mozzarella cheese.
  • Cover and bake at 350ºF for 35-40 minutes. Uncover and bake 10 minutes longer, or until the cheese begins to brown.

EASY CHEESY SKILLET LASAGNA



Easy Cheesy Skillet Lasagna image

Lasagna with sausage, mushrooms, and lots of cheese is fast and easy on the stove top--and there's no compromise on flavor.

Provided by RAGÚ®

Categories     Trusted Brands: Recipes and Tips     Ragu®

Time 45m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 medium onion, diced
1 pound hot Italian sausage
1 medium red bell pepper, diced
2 cups sliced mushrooms
1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce
1 (9 ounce) package no-boil lasagna sheets, broken into large pieces
1 cup water
½ teaspoon crushed dried rosemary
8 ounces ricotta cheese
8 ounces part-skim mozzarella cheese, shredded and divided
2 tablespoons minced fresh Italian parsley

Steps:

  • Heat a large skillet over medium high heat and add olive oil. Swirl to coat. Add the onion and saute until translucent, about 5 minutes. Add the sausage, red pepper, and mushrooms; saute until meat is cooked through, about 5 minutes.
  • Stir in the Ragu® Old World Style® Traditional sauce, broken lasagna noodles, water, and rosemary. Cover and turn heat down to medium-low.
  • Cook for 20 minutes, stirring occasionally, until the pasta is al dente. Remove the lid and add the ricotta, 2/3 of the cheese, and parsley; stir to combine. Top with remaining mozzarella and serve immediately.

Nutrition Facts : Calories 606.8 calories, Carbohydrate 34 g, Cholesterol 95.3 mg, Fat 38.5 g, Fiber 9 g, Protein 30.6 g, SaturatedFat 14.9 g, Sodium 1280.1 mg, Sugar 2.9 g

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Calories 554 per serving
  • Preheat oven to 350 degrees F. Cook jumbo shells according to package directions. Using a large slotted spoon, transfer shells to a colander. Rinse with cold water; drain well and set aside. In same pan cook tiny shells according to package directions. Drain; set aside.
  • Meanwhile in a medium bowl whisk together the ricotta cheese, 1 cup mozzarella cheese, parmesan cheese and egg. Stir in the tiny shells.
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  • Bake, covered, for 30 minutes. Uncover and sprinkle with remaining mozzarella cheese. Bake, uncovered, about 15 minutes more or until heated through. Let stand 10 minutes before serving. Top with fresh basil. Enjoy!


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