Cheesy Shell Lasagna Recipe
Cheesy Shell Lasagna Recipe photo by Taste of Home
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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 (0 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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JMartinelli13 User ID: 92779 243212
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."

Kimsam317 User ID: 8100712 35972
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."

kleighscott User ID: 2710974 103282
Reviewed Oct. 26, 2014

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

jtermont User ID: 1863534 41260
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."

CMenard43 User ID: 6071659 55036
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!"

TeneishaK User ID: 5412448 35969
Reviewed Aug. 4, 2013

"Love it!! My whole family loves it!! Excellent recipe and will be made quite often here."

CheffromKY User ID: 2452569 55034
Reviewed Jul. 16, 2013

"The sour cream and provolone make this lasagna very unique. Delicous"

cwbuff2 User ID: 5946195 84764
Reviewed Mar. 3, 2013

"Yummy weeknight dinner or a good potluck choice. I had medium, not small, shells but I think small are better. I also added fennel seed to the sauce as a previous reviewer suggested. I will definitely make this again."

jpardi User ID: 6552356 46554
Reviewed Mar. 8, 2012

"I prefer this low fat lasagna recipe to my previous recipe. It was so good my family wanted it two days in a row!!"

theresa23 User ID: 3892699 34546
Reviewed Jun. 17, 2011

"I omitted the musshrooms and added spinach, but expected it to be a bit more flavorful. My husband and son loved it. I think I'll add about 1/4 cup of mozzarella to the sour cream next time and some fennel seed to the sauce."

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