Lasagna Stuffed Shells (Ricotta, Spinach, Meat Sauce)

• 2 tablespoon extra-virgin olive oil
• 1 medium onion
• 1 large carrot
• 3 cloves garlic minced
• 500 g beef mince (ground beef) (17 ½ oz) (notes)
• 2 cups tomato passata (tomato purée), see notes (500ml)
• 1 cup beef stock (beef broth) (250ml)
• ½ cup whole milk (125ml)
• 1 tablespoon dried mixed herbs (notes)
• 1 tablespoon balsamic vinegar (notes 1)
• ½ teaspoon sugar
• ½ teaspoon freshly ground black pepper
• ½ teaspoon salt

FOR THE FILLING & TOPPING

• 375 g ricotta cheese (1 ¾ cups / 13oz)
• 150 g fresh baby spinach (5 ½oz)
• 2 cups shredded fresh mozzarella cheese, lightly packed (300g / 10 ½ oz)
• 1 cup finely shredded parmesan cheese, lightly packed (95g / 3 ½ oz)
• 28-30 giant pasta shells

• FOR THE MEAT SAUCE:

  Start by finely chopping the onion and grating the carrot. For convenience, you can roughly chop them both and blitz them in your food processor until finely minced.

• Heat the olive oil in a large frying pan or Dutch oven over medium-high heat.
• Add the onion, carrot, and minced garlic. Sauté, stirring frequently, for 3-4 minutes until the vegetables have softened and are fragrant.
• Add the ground beef to the pan. Cook, stirring and breaking up the meat with a spoon, until no pink remains and it is fully browned.
• Add the remaining meat sauce ingredients: First, pour in the tomato passata. Then, add the beef stock to the empty passata can/jar, swirl to get any remaining tomato, and pour it into the pan. Now, add everything else – milk, dried mixed herbs, balsamic vinegar, sugar, freshly ground black pepper, and salt.
• Stir all ingredients well to combine. Bring the sauce to a low simmer, then reduce the heat to very low, just enough for a few bubbles to gently surface. Cover and simmer for about 40 minutes, or until the sauce has significantly thickened and developed a rich, deep flavor. The beef should be incredibly tender.
• FOR THE PASTA:

  While the meat sauce is simmering, bring a large pot of generously salted water to a rolling boil.

• Add the giant pasta shells to the boiling water and cook for exactly 8 minutes – no more. It is crucial to undercook them so they remain firm and don’t fall apart during stuffing and baking. They will finish cooking in the oven.
• Drain the pasta shells, rinse lightly with cold water to stop the cooking process and prevent sticking, then set aside.
• FOR THE CHEESE FILLING:

  To a microwave-safe medium mixing bowl, add the fresh baby spinach. Microwave for 1 minute to wilt. Carefully squeeze out and discard any excess liquid, then roughly chop the spinach and return it to the bowl.

• Add the ricotta cheese, half of the shredded mozzarella, and three-quarters of the finely shredded Parmesan cheese to the spinach. Mix all ingredients thoroughly until well combined and creamy.
• TO ASSEMBLE THE LASAGNA STUFFED SHELLS:

  Preheat your oven to 180°C (160°C fan-forced) / 350°F.

• Spoon a couple of good ladles full of the rich meat sauce into the base of a 9×13 inch deep casserole dish, spreading it evenly.
• Generously fill each cooked pasta shell with the creamy ricotta filling. Carefully arrange the filled shells, open-side up, into the prepared baking dish. Nestle them closely together. If any ricotta mixture remains, dot it around the shells.
• Spoon the remaining meat sauce evenly over the top of the arranged shells, ensuring it coats them well and seeps into any gaps for maximum flavor.
• Top the dish with the remaining 1 cup of mozzarella and ¼ cup of Parmesan cheese. At this point, the dish can be covered with foil or plastic wrap and stored in the fridge for 2-3 days. (Remember to take it out 45 minutes before placing it into the hot oven if it was refrigerated).
• Bake, uncovered, for approximately 30-35 minutes if baking immediately. If baking from the fridge, bake for up to 40-50 minutes. The dish is ready when the cheese is melted and golden, and the sauce is bubbling around the sides.

  Tip: If the top cheese starts browning too quickly, loosely cover the dish with foil for the remainder of the baking time.

• Please take a moment to leave a comment & rating. It’s appreciated and so helpful.

1. Tablespoon Measurement: Our recipes typically use a standard Australian 20ml tablespoon, which is equivalent to 4 teaspoons. Please check your measuring spoons to ensure accurate results.
2. Tomato Passata Clarification: Passata, as commonly known in Australia, is essentially pureed, strained tomatoes, resulting in a smooth, thick tomato sauce. It generally contains no other ingredients, though some brands may add a few herbs or a touch of salt. In other regions, it might be called tomato purée or even plain tomato sauce. Crucially, do NOT confuse this with ketchup (which is referred to as “tomato sauce” in Australia). Always aim for a product that is just pureed tomatoes.
3. Marinara Sauce Alternative: Yes, you can substitute tomato passata with a good quality marinara sauce. If you do, remember to omit the additional dried herbs and sugar from the recipe, as marinara typically already includes these seasonings. Taste the sauce before adding any extra salt or pepper.
4. Milk Choice: For the best results, stick to whole milk or half-and-half. Skim, low-fat, or “hilo” milk varieties are prone to splitting or curdling when simmered in the sauce. While you could technically leave out the milk, it plays a key role in tenderizing the meat and contributes a subtle creaminess that enhances the overall richness of the sauce.
5. Balsamic Vinegar Type: Use a standard balsamic vinegar for this recipe. Caramelized balsamic or balsamic glaze are much sweeter and more concentrated, so if these are your only options, you might need to adjust or omit the added sugar from the recipe.
6. Cheese Quality Matters: For superior melt and flavor, we strongly recommend using fresh balls of mozzarella (stored in whey) or a block of low-moisture mozzarella, which you grate yourself. Similarly, always opt for block Parmesan cheese and finely shred it at home. Pre-grated/pre-shredded cheeses often contain anti-caking agents like cellulose, which can prevent them from melting smoothly and can affect the texture. Homemade grated cheese also often tastes better and is more affordable.
7. Nutrition Information: The nutrition details provided are approximate and derived from an online calculator. Please note that variations can occur depending on the specific brands and quantities of ingredients you use.
8. Cottage Cheese Substitution: As mentioned in the variations, cottage cheese can be used in place of ricotta. It will result in a slightly chunkier texture and a tangier flavor profile. If you prefer a smoother texture with cottage cheese, you can blend it briefly before mixing.

DISCOVER MORE DELICIOUS PASTA RECIPES!

Yes, absolutely! Cottage cheese can be a great substitute for ricotta in these stuffed shells. Keep in mind that cottage cheese has a slightly chunkier texture and will impart a subtly tangier flavor profile to the filling. If you prefer a smoother consistency, you can pulse the cottage cheese in a food processor for a few seconds before mixing it with the other ingredients.

The terminology for tomato products can vary significantly by region, leading to some confusion. Here’s a quick breakdown:

• Passata: In countries like Australia and Italy, passata refers to pureed, strained tomatoes that have been cooked briefly and have a smooth, pourable consistency. It’s essentially plain tomato puree without seeds or skin, usually unseasoned or lightly seasoned.
• Marinara Sauce: This is typically a prepared Italian-American tomato sauce, often seasoned with herbs like basil and oregano, garlic, and sometimes onions. It’s ready to use as a pasta sauce. You can use marinara in this recipe in place of passata, sugar, and dried herbs, but you might want to taste and adjust seasonings.
• Tomato Sauce: This term is the trickiest. In some places (like the US), it refers to a canned product that is thicker than passata and often seasoned. However, in Australia, “tomato sauce” refers to ketchup. It’s crucial to avoid ketchup for this recipe; you need a pure tomato product. Always check the ingredients list to ensure you’re getting pureed, unadulterated tomatoes.

A simple teaspoon works perfectly for filling the jumbo pasta shells. Just scoop the ricotta mixture and gently push it into each shell. However, if you find the shells are not opening wide enough, or if you’re making a large batch and want to speed up the process, a pastry bag or a large ziplock bag is a fantastic tool. Simply transfer the ricotta filling into the bag, snip off a corner (about ½-inch opening), and pipe the mixture directly into each shell. This method is quick, clean, and efficient.

Tearing pasta shells are usually a sign of overcooking. The key to keeping them intact for stuffing is to cook them very al dente – meaning they should be undercooked. Aim to boil them for no more than 8 minutes, ensuring they are pliable but still quite firm. They will continue to soften and finish cooking in the oven as they bake in the rich sauce, so don’t worry about them being too firm initially.