Do you love lasagna? We love it too – it’s probably one of my son’s favorite foods and something he never complains about eating. We always end up with four empty plates at dinner. I wanted to change things up and make stuffed shells, but in place of my regular filling recipe, I used the ingredients to make lasagna as my filling. It was a definite winner and made enough for leftovers and a few days of lunch for me. I’ll definitely be making this recipe again!
1 box jumbo shells (about 24 shells)
1/2 lb ground beef
1/2 lb ground Italian sausage
salt and pepper to taste
2 garlic cloves, minced
1 small onion, chopped
1 1/2 cups chopped kale
24 oz jar of your favorite marinara sauce
1 cup ricotta cheese
2 cups mozzarella cheese, divided
1/2 cup freshly grated parmesan cheese, divided
Preheat oven to 350 degrees. In a large skillet, cook the beef and sausage until browned. Drain grease and transfer the meat to a large bowl and season with salt and pepper. Add the garlic and chopped onions to the skillet and cook for 2 to 3 minutes. Add to the large bowl and mix to combine. Cook the shells according the package instructions and allow to cool.
Add the chopped kale and tomato sauce to the bowl with the beef. Set aside. In another large bowl, mix together the ricotta, egg, 1 cup of mozzarella cheese and a 1/4 cup of the parmesan cheese. Transfer half to the meat sauce to the cheese mixture and stir to combine.
In the bottom of a 9×13 baking dish, spread a layer of the sauce down. Begin filling the shells with the meat and cheese mixture and continue until all the filling is used. Pour the remaining sauce over the filled shells. Sprinkle the top with the remaining mozzarella and parmesan cheeses. Cover with foil and bake for 25 to 30 minutes. Remove the foil and bake for an additional 10 minutes. Serve and enjoy!