Roly Poly Lasagna Shells Recipes

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LASAGNA STUFFED SHELLS



Lasagna Stuffed Shells image

Mmmm good!

Provided by TRACI

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Meat Lasagna Recipes

Time 45m

Yield 6

Number Of Ingredients 15

18 jumbo pasta shells
1 ½ pounds ground beef
2 tablespoons chopped onion
1 (12 ounce) can tomato paste
1 (14 ounce) can tomato sauce
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon garlic powder
2 eggs
3 cups cottage cheese
1 (16 ounce) package shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Fill a large pot with lightly-salted water and bring to a rolling boil; stir in the shell pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through but still very firm to the bite, about 5 minutes. Drain well and rinse with cold water.
  • While the shells are cooking, heat a large skillet over medium-high heat; cook and stir the beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; stir in the tomato paste, tomato sauce, salt, oregano, and garlic powder. Bring to a simmer and cook for 5 minutes. Spread half of the sauce into a 9x13-inch baking dish.
  • Beat the eggs in a mixing bowl. Stir in the cottage cheese, 3/4 of the mozzarella cheese, Parmesan cheese, parsley, salt, and pepper. Spoon the cheese mixture into the shells and set them into the prepared baking dish. Once all the shells have been filled, pour the remaining meat sauce over the shells and sprinkle with the remaining mozzarella cheese.
  • Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.

Nutrition Facts : Calories 734.3 calories, Carbohydrate 41.7 g, Cholesterol 196.8 mg, Fat 35 g, Fiber 4.5 g, Protein 63.1 g, SaturatedFat 18 g, Sodium 2486.5 mg, Sugar 11.8 g

ROLY-POLY LASAGNA SHELLS



Roly-poly lasagna shells image

This is my brother Jeremy's recipe, he'll be making these for Thanksgiving along w/ a ham, yummy!

Provided by sherry monfils

Categories     Pasta

Time 1h10m

Number Of Ingredients 10

1 32 oz container, part-skin ricotta cheese
3 c shredded mozzarella cheese, divided
1/2 c plus 2 tbsp grated parmesan cheese, divided
2 large eggs
1 Tbsp fresh, chopped parsley
3 tsp minced garlic
1/2 tsp each, salt and pepper
1/2 lb cooked, crumbled italian sausage, i used turkey sausage
1 28 oz jar favorite pasta sauce, divided
1 12 oz pkg jumbo pasta shells

Steps:

  • 1. Cook pasta shells as directed, drain and cool. Heat oven to 350. Spray a 9" x 13" baking pan w/ cooking spray. In lg bowl, combine ricotta cheese, 2 cups mozzarella cheese, 1/2 cup parmesan cheese, eggs, parsley, garlic, salt and pepper.
  • 2. Mix well. Stir in crumbled sausage. Spread 1 cup pasta sauce into bottom of pan. Spoon about 2 tbsp cheese mix into each pasta shell. Place filled shells in pan.
  • 3. Pour remaining pasta sauce over shells. Cover w/ foil and bake 40 mins. Uncover and sprinkle w/ remaining mozzarella cheese and parmesan cheese. Bake, uncovered for 12 mins more, or until cheese is melted.

STUFFED LASAGNA SHELLS



Stuffed Lasagna Shells image

Make and share this Stuffed Lasagna Shells recipe from Food.com.

Provided by Chef Jes

Categories     One Dish Meal

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 8

6 ounces jumbo pasta shells (approximately 18 shells)
1 (27 ounce) jar marinara sauce
1 egg
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese (divided)
3/4 cup grated parmesan cheese (divided)
2 tablespoons chopped fresh parsley (1-1/2 teaspoons dried)
1 lb ground beef (optional) or 1 lb turkey (optional)

Steps:

  • Preheat oven to 350°F.
  • Spray Bottom of your glass baking dish with non-stick cooking spray.
  • Pasta:.
  • *Use a large pot. Bring 6 cups of water and two tablespoons of butter (so shells don't stick) to a boil. Add salt if you want.
  • *Return water to a boil. Boil for 10 minutes.
  • *Remove from heat and drain well.
  • In large bowl, beat egg. Stir in ricotta, 1 3/4 cups of the mozzarella, 1/2 cup of the Parmesan, the parsley, and the cooked meat of your choice.
  • Assemble:.
  • Spread 1 cup of the sauce in baking dish.
  • Fill cooked shells with ricotta mixture arrange filled shells in baking dish.
  • Pour remaining sauce over shells. Top with remaining mozzarella and Parmesan.
  • Cooking instructions:.
  • Bake, covered with foil, until bubbly, about 45 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 258.4, Fat 13.1, SaturatedFat 7, Cholesterol 56.7, Sodium 588.7, Carbohydrate 20.4, Fiber 0.8, Sugar 6.9, Protein 14.5

CHEESY SHELL LASAGNA



Cheesy Shell Lasagna image

This zesty layered casserole is a real crowd-pleaser. It was one of our children's favorites when they were young...now our grandchildren love it! Plus, it's easier to make than traditional lasagna. -Mrs. Leo Merchant of Jackson, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 10

1-1/2 pounds lean ground beef (90% lean)
2 medium onions, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 jar (14 ounces) meatless spaghetti sauce
1 can (4 ounces) mushroom stems and pieces, undrained
8 ounces uncooked small shell pasta
2 cups reduced-fat sour cream
11 slices (8 ounces) reduced-fat provolone cheese
1 cup shredded part-skim mozzarella cheese

Steps:

  • In a nonstick skillet, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, spaghetti sauce and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Meanwhile, cook pasta according to package directions; drain., Place half of the pasta in an ungreased 13x9-in. baking dish. Top with half of the meat sauce, sour cream and provolone cheese. Repeat layers. Sprinkle with mozzarella cheese., Cover and bake at 350° for 35-40 minutes. Uncover; bake 10 minutes longer or until the cheese begins to brown. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 346 calories, Fat 15g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 515mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein.

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