Best 7 Roly Poly Lasagna Shells Recipes

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Get ready to tantalize your taste buds with the ultimate comfort food - roly-poly lasagna shells! This innovative take on the classic lasagna combines the deliciousness of lasagna with the fun and convenience of individual servings. Picture perfectly cooked lasagna shells, stuffed with a delectable filling of cheese, meat, and vegetables, rolled up and baked to perfection. Each bite is a symphony of flavors and textures, from the crispy shell to the savory filling. Whether you're feeding a crowd or just craving a cozy meal, roly-poly lasagna shells are sure to become a family favorite. So, let's dive into the world of this delectable dish and discover the best recipe to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

LASAGNA STUFFED SHELLS



Lasagna Stuffed Shells image

Mmmm good!

Provided by TRACI

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Meat Lasagna Recipes

Time 45m

Yield 6

Number Of Ingredients 15

18 jumbo pasta shells
1 ½ pounds ground beef
2 tablespoons chopped onion
1 (12 ounce) can tomato paste
1 (14 ounce) can tomato sauce
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon garlic powder
2 eggs
3 cups cottage cheese
1 (16 ounce) package shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Fill a large pot with lightly-salted water and bring to a rolling boil; stir in the shell pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through but still very firm to the bite, about 5 minutes. Drain well and rinse with cold water.
  • While the shells are cooking, heat a large skillet over medium-high heat; cook and stir the beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; stir in the tomato paste, tomato sauce, salt, oregano, and garlic powder. Bring to a simmer and cook for 5 minutes. Spread half of the sauce into a 9x13-inch baking dish.
  • Beat the eggs in a mixing bowl. Stir in the cottage cheese, 3/4 of the mozzarella cheese, Parmesan cheese, parsley, salt, and pepper. Spoon the cheese mixture into the shells and set them into the prepared baking dish. Once all the shells have been filled, pour the remaining meat sauce over the shells and sprinkle with the remaining mozzarella cheese.
  • Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.

Nutrition Facts : Calories 734.3 calories, Carbohydrate 41.7 g, Cholesterol 196.8 mg, Fat 35 g, Fiber 4.5 g, Protein 63.1 g, SaturatedFat 18 g, Sodium 2486.5 mg, Sugar 11.8 g

CHEESY SHELL LASAGNA



Cheesy Shell Lasagna image

This zesty layered casserole is a real crowd-pleaser. It was one of our children's favorites when they were young...now our grandchildren love it! Plus, it's easier to make than traditional lasagna. -Mrs. Leo Merchant of Jackson, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 10

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

Steps:

  • 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. , Meanwhile, cook pasta according to package directions; drain., Place half of the pasta in an ungreased 13x9-in. baking dish. Top with half of the meat sauce, sour cream and provolone cheese. Repeat layers. Sprinkle with mozzarella cheese., 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.

Nutrition Facts : Calories 346 calories, Fat 15g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 515mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein.

JAM ROLY-POLY



Jam Roly-Poly image

The cylindrical shape of the roly-poly recalls the days when puddings were cooked in cloths instead of bowls. The pudding is a sheet of dough that has been slathered with jam or marmalade, rolled up, and then baked on a rack in a pan filled with hot water.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 9

2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces, plus more softened for parchment paper
3/4 cup whole milk
3/4 cup homemade or good-quality store-bought raspberry jam
3 tablespoons very finely chopped semisweet chocolate (optional)
Creme Anglaise (optional), for serving

Steps:

  • Pulse flour, sugar, baking powder, and salt in a food processor until combined. Add butter, and pulse until pieces are no larger than peas. Add milk; process until a soft dough forms. Place dough on plastic wrap, and pat into a rectangle; wrap in plastic. Refrigerate 30 minutes.
  • Preheat oven to 400 degrees. Place a roasting rack in a large roasting pan. Butter a 21-inch piece of parchment paper; set aside. Bring a large pot of water to a boil.
  • Turn out dough onto a lightly floured surface. Roll out to slightly thicker than 1/8 inch. Cut into a 15-by-12-inch rectangle. Spread jam over dough, leaving a 1-inch border. Sprinkle chocolate over jam if desired. Fold short sides of dough in by 1 inch. Roll lengthwise to form a cylinder, brushing off excess flour. Pinch ends and along length of cylinder to seal.
  • Place seam side down in center of buttered side of parchment. Bring long sides of parchment together at top, and make a 1/2-inch fold. Fold over again, and seal. Tuck ends under. Repeat with foil, folding sides together and twisting ends.
  • Place wrapped cylinder on rack in pan. Add enough boiling water to come about 1 1/2 inches up sides of pan (water should not reach pudding). Transfer to oven; bake 1 hour, adding boiling water occasionally to maintain level. Loosely tent with foil; bake until an instant-read thermometer inserted into center of pudding registers 180 degrees, about 30 minutes.
  • Transfer pudding to a wire rack, and let cool 20 minutes. Remove foil and parchment, and slice. Serve warm, with creme anglaise if desired.

ROLY POLY



Roly Poly image

This is how my mother (who hates cooking) always made roly poly, which is usually made with a suet pastry. I still remember it fondly - we had it with custard after Sunday lunch.

Provided by laurachristie

Categories     Dessert

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 6

8 ounces all-purpose flour
4 ounces butter or 4 ounces margarine, cold
1 teaspoon baking powder
2 -4 tablespoons golden syrup or 2 -4 tablespoons jam
1/2 cup sugar
1 cup warm water

Steps:

  • Preheat the oven to 375°F.
  • Mix the flour and baking powder and rub in the butter/margarine.
  • Using cold water, make the mix into a pastry.
  • On a floured board, roll the pastry out into a rectangle about 1/4 inch thick (it cooks in a deep dish, so make sure the width is small enough to fit in the dish).
  • Spread the syrup/jam over the pastry and roll it into a cylinder.
  • Place the roll into a deep dish.
  • Dissolve the sugar in the warm water and pour over the roll.
  • Bake for 30-40 minutes until golden. Serve immediately.

Nutrition Facts : Calories 539.8, Fat 23.6, SaturatedFat 14.7, Cholesterol 61, Sodium 263.2, Carbohydrate 77.3, Fiber 1.6, Sugar 28.1, Protein 6.1

LASAGNA-STUFFED SHELLS



Lasagna-Stuffed Shells image

Jumbo pasta shells are stuffed with a lasagna-inspired blend of ricotta, mozzarella, spinach, and ground beef in this family-friendly recipe.

Provided by NoFailRecipes

Time 1h5m

Yield 9

Number Of Ingredients 15

1 ½ pounds ground beef
salt and ground black pepper to taste
2 tablespoons olive oil, divided
2 tablespoons chopped onion
2 tablespoons tomato paste
½ teaspoon dried oregano
2 (14 ounce) cans tomato sauce, divided
18 piece (blank)s jumbo pasta shells
3 cloves garlic, thinly sliced
1 (16 ounce) container whole-milk ricotta cheese
1 (16 ounce) package shredded mozzarella cheese
1 (8 ounce) package frozen chopped spinach, thawed and drained
¼ cup fresh basil
1 medium lemon, zested and juiced
½ cup grated Parmesan cheese

Steps:

  • Heat a large skillet over medium-high heat; add 1/2 of the ground beef with a big pinch of salt and pepper and cook until the beef is seared and crumbly, about 5 minutes. Remove beef from the pan and cook the remainder. Set all meat aside.
  • Lower the heat to medium-low and add 1 tablespoon olive oil and the onion. Saute until aromatic, about 2 minutes. Add tomato paste and oregano, followed by the ground beef and one jar of sauce. Stir to combine and reduce to a simmer. Add salt and pepper to taste.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Strain; feel free to reserve some pasta water to add to the sauce if you like.
  • Heat the remaining tablespoon of oil in another pan over medium heat and add the garlic. Saute until lightly golden. Transfer garlic to a mixing bowl with ricotta, mozzarella, spinach, basil, and lemon zest and juice. Add salt to taste.
  • Pour remaining tomato sauce into a 9x13-inch baking dish. Spoon the cheese mixture into the shells followed by the meat mixture. As you finish stuffing each shell, place it in the sauce. Top with Parmesan cheese.
  • Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.

Nutrition Facts : Calories 540.4 calories, Carbohydrate 37.3 g, Cholesterol 99.2 mg, Fat 26.3 g, Fiber 3.8 g, Protein 39.3 g, SaturatedFat 12.5 g, Sodium 998.6 mg, Sugar 5.9 g

STUFFED LASAGNA SHELLS



Stuffed Lasagna Shells image

Make and share this Stuffed Lasagna Shells recipe from Food.com.

Provided by Chef Jes

Categories     One Dish Meal

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 8

6 ounces jumbo pasta shells (approximately 18 shells)
1 (27 ounce) jar marinara sauce
1 egg
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese (divided)
3/4 cup grated parmesan cheese (divided)
2 tablespoons chopped fresh parsley (1-1/2 teaspoons dried)
1 lb ground beef (optional) or 1 lb turkey (optional)

Steps:

  • Preheat oven to 350°F.
  • Spray Bottom of your glass baking dish with non-stick cooking spray.
  • Pasta:.
  • *Use a large pot. Bring 6 cups of water and two tablespoons of butter (so shells don't stick) to a boil. Add salt if you want.
  • *Return water to a boil. Boil for 10 minutes.
  • *Remove from heat and drain well.
  • In large bowl, beat egg. Stir in ricotta, 1 3/4 cups of the mozzarella, 1/2 cup of the Parmesan, the parsley, and the cooked meat of your choice.
  • Assemble:.
  • Spread 1 cup of the sauce in baking dish.
  • Fill cooked shells with ricotta mixture arrange filled shells in baking dish.
  • Pour remaining sauce over shells. Top with remaining mozzarella and Parmesan.
  • Cooking instructions:.
  • Bake, covered with foil, until bubbly, about 45 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 258.4, Fat 13.1, SaturatedFat 7, Cholesterol 56.7, Sodium 588.7, Carbohydrate 20.4, Fiber 0.8, Sugar 6.9, Protein 14.5

LASAGNE ROLL-UPS RECIPE BY TASTY



Lasagne Roll-Ups Recipe by Tasty image

Here's what you need: lean beef, onion, canned chopped tomato, garlic, dried oregano, dried basil, salt, pepper, ricotta cheese, grated mozzarella cheese, parmesan cheese, fresh parsley, egg, lasagna sheet

Provided by Tasty

Categories     Dinner

Yield 4 roll-ups

Number Of Ingredients 14

½ lb lean beef, minced
½ onion, chopped
1 can canned chopped tomato
1 clove garlic
1 teaspoon dried oregano
1 teaspoon dried basil
salt, to taste
pepper, to taste
½ cup ricotta cheese
¾ cup grated mozzarella cheese
2 tablespoons parmesan cheese, plus more to top the lasagne with
1 sprinkle fresh parsley, chopped
1 egg
2 sheets lasagna sheet, fresh

Steps:

  • Brown off the minced beef in a pan then add the onions.
  • Cook this through for a minute or so then add the tomatoes, garlic, oregano and basil, then season with a little bit of salt and a good bit of pepper.
  • Stir it all together and allow to simmer for a few minutes until the sauce has reduced slightly and everything is cooked well then set aside.
  • In a mixing bowl, add the ricotta, grated mozzarella, parmesan, parsley and egg. Season with salt and pepper. Mix this all up until it's well combined.
  • Preheat oven to 180°C (350°F) Gas mark 4.
  • Cut the lasagne sheets in half length ways and put them onto a baking tray.
  • Put a few tablespoons of the tomato and beef mixture all the way down the sheet, leaving a bit of space on each end to help when you roll it. Don't overfill this here, otherwise it'll get messy!
  • Place a layer of the cheese mixture on top of the beef mixture in the same way.
  • Roll the lasagne sheets up to form little cylinders full of lovely stuff, if the filling spills out, just shove it back in.
  • Top each roll-up with another tablespoon of both the beef and cheese then sprinkle a tablespoon of parmesan over all of it.
  • Bake in the centre of the pre-heated oven for 12-15 minutes until the cheese mixture on top has browned slightly.
  • Enjoy!

Nutrition Facts : Calories 305 calories, Carbohydrate 15 grams, Fat 15 grams, Fiber 2 grams, Protein 26 grams, Sugar 6 grams

Tips:

  • Choose the right lasagna shells. Jumbo shells are the best choice for this recipe, as they can hold a lot of filling and won't break easily.
  • Cook the lasagna shells al dente. This means that they should be cooked through but still have a slight bite to them. Overcooked shells will be mushy and won't hold their shape.
  • Don't overfill the shells. Otherwise, they will be difficult to roll up and may break.
  • Use a variety of fillings. This will make your lasagna shells more flavorful and interesting. Some good fillings to try include ricotta cheese, mozzarella cheese, ground beef, sausage, vegetables, and herbs.
  • Bake the lasagna shells until they are golden brown and bubbly. This will ensure that they are cooked through and the cheese is melted.

Conclusion:

Roly-poly lasagna shells are a delicious and easy-to-make meal that is perfect for busy weeknights. With a little planning, you can have a delicious and satisfying meal on the table in no time. So next time you're looking for a new and exciting way to serve lasagna, give roly-poly lasagna shells a try.

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