Kitchen Tips How To No Fail Recipes: Lasagna Stuffed Shells Watch Tash Feldman turn sad, soupy shells into the rich and cheesy pasta bake of our dreams. By Rai Mincey Rai Mincey Rai Mincey is a former editor at Allrecipes and a writer, photographer, and tastemaker with six years of experience in recipe development and food styling. Allrecipes' editorial guidelines Published on May 11, 2021 Recipe developer Natasha "Tash" Feldman helps stuffed shell-lover Genise transform her limp, sloppy shells into an aromatic and perfectly baked Italian-inspired entree in just a few, easy steps. The problem: Genise's lasagna-stuffed shells are watery and lacking in pizazz. The solution: Firm up the filling and infuse each bite with a deep, garlicky kick. No-Fail Tips Genise's original bake was packed with wet ingredients, resulting in soggy and overcooked pasta. High-protein ricotta helps to firm up the cheesy center of each shell and to retain the beautifully nuanced flavor of the dish. Adding a bit of acid (lemon in this case) helps to brighten up really fatty offerings like stuffed shells. Sear, Simmer, and Sauce Searing your meat is the most essential step of creating a base for your sauce — make sure your sear is strong so that you impart loads of rich, savory taste. "One of the big mistakes people make is turning off the burner as soon as they see brown," says Feldman. "The more brown stuff on the bottom, the more free flavor." Next, lightly coat your pan with oil and bring the burner to medium-high heat to sautée the onions. "What I want you to see in the pan is that your onions have started to pick up the crispy, brown bits from the bottom," says Feldman. "Once you get there, you can add a heaping tablespoon of your tomato paste." Tash's next tip is to infuse your oil with garlic before incorporating it into the sauce. Let the sauce reduce until thick, making sure to avoid any burning on the bottom. Season and Stuff As the shells boil, combine ricotta, mozzarella, garlic, spinach, and fresh basil. You'll have a thick mixture. "Chop your basil leaves relatively finely so it gets nice and tucked in to the ricotta," says Tash. "Run your lemon over a grater or give it a quick little squeeze over the baking dish." The citrus splash will boost the flavor even more. "Take your meat sauce and scoop it into the shell," says Feldman. Repeat the process with the ricotta mixture and then cover with a layer of Parmesan. Bake until the tops are crisp and bubbling. Get the recipe for Lasagna Stuffed Shells here. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit