Cheesy Shell Lasagna Recipe
Cheesy Shell Lasagna Recipe photo by Taste of Home

Cheesy Shell Lasagna Recipe

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4.5 17 19
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This zesty layered casserole is a real crowd-pleaser. It was one of our children's favorites when they were our grandchildren love it! Plus, it's easier to make than traditional lasagna. —Mrs. Leo Merchant of Jackson, Mississippi
TOTAL TIME: Prep: 25 min. Bake: 45 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min. + standing
MAKES: 12 servings


  • 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 (16 ounces) reduced-fat sour cream
  • 11 slices (8 ounces) reduced-fat provolone cheese
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Nutritional Facts

1 slice: 346 calories, 15g fat (8g saturated fat), 50mg cholesterol, 515mg sodium, 29g carbohydrate (0g sugars, 2g fiber), 27g protein


  1. 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.
  2. Meanwhile, cook pasta according to package directions; drain.
  3. Place half of the pasta in an ungreased 13-in. x 9-in. baking dish. Top with half of the meat sauce, sour cream and provolone cheese. Repeat layers. Sprinkle with mozzarella cheese.
  4. 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. Yield: 12 servings.
Originally published as Cheesy Shell Lasagna in Light & Tasty April/May 2002, p27

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Reviewed Feb. 4, 2016

"I've been making this recipe for 10 years now, it's a regular in the rotation. I omit the mushrooms and used dried onions. Also great with sweet or hot Italian sausage."

Reviewed Nov. 15, 2014

"It tasted delicious (I used a butternut squash sauce and a little extra meat - 2 lbs.), however, I think next time I'll mix up a little ricotta and egg with the noodles. It didn't stay together at all and was more like a goulash."

Reviewed Oct. 26, 2014

"Wonderful! I used regular sour cream and provolone cheese, not low-fat."

Reviewed Feb. 16, 2014

"This was so good, my husband asked to put it on our rotating list. It was easy and the flavors were great. Will be making again."

Reviewed Jan. 16, 2014

"Absolutely Delicious!!! However I did leave out the mushrooms cause I don't like them and added ricotta with half the sour cream!! Yummy indeed!"

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