Mini Lasagna Stuffed Pasta Shells

Name: Mini Lasagna Stuffed Pasta Shells
Total time: 1 h 20 min
Yield: 12
Ingredients: 450 g lean ground beef; 60 g finely chopped onion; 680 g jar prepared marinara sauce; 4 tsp kosher salt, divided; 3/4 tsp ground black pepper; 1 tsp garlic powder; 1 tsp Italian seasoning; 340 g jumbo pasta shells; 240 g ricotta cheese; 50 g grated Parmesan cheese, divided; 200 g shredded mozzarella cheese; 2 tbsp finely chopped fresh parsley (optional)

Indulge in these mini lasagna stuffed pasta shells that capture the crispy, delectable edges of a lasagna. Each bite-sized treat features pasta shells filled with a savory meat sauce and creamy cheese, making them the perfect appetizer for any occasion.

1 hr 20 min

easy

260kcal

calories

18g

carbohydrates

12g

fat

fiber

20g

protein

935mg

sodium

sugar

Appetizer Dinner Italian

Ingredients

450 g lean ground beef

60 g finely chopped onion

680 g jar prepared marinara sauce

4 tsp kosher salt, divided

3/4 tsp ground black pepper

1 tsp garlic powder

1 tsp Italian seasoning

340 g jumbo pasta shells

240 g ricotta cheese

50 g grated Parmesan cheese, divided

200 g shredded mozzarella cheese

2 tbsp finely chopped fresh parsley (optional)

Directions

Step 1

Preheat the oven to 190°C (375°F) and lightly grease a mini muffin pan.

Step 2

In a large pot, bring water to a boil over high heat.

Step 3

In a large deep skillet over medium-high heat, cook the ground beef until browned, about 5-7 minutes. Add the onion and cook until softened, about 3-4 minutes. Stir in the marinara sauce, 1 tsp salt, pepper, garlic powder, and Italian seasoning. Simmer for 20 minutes, stirring often.

Step 4

Add the remaining 3 tsp of salt and the pasta to the boiling water. Cook until tender, about 10-12 minutes. Drain, rinse with cold water, and drain well.

Step 5

Turn the pasta shells inside out and place 24 shells into the prepared muffin pan. Reserve any broken or remaining shells for another use.

Step 6

Fill each shell with about 2 tsp of ricotta and sprinkle 50 g of Parmesan cheese evenly over the ricotta. Top with about 1 tbsp of meat sauce, and then evenly sprinkle with mozzarella and the remaining Parmesan.

Step 7

Bake in the preheated oven until slightly golden around the edges and bubbly inside, about 15 minutes. Let stand for 10 minutes before serving. Sprinkle with parsley if desired.