Recipe Details

Prep Time:
35 mins
Cook Time:
50 mins
Total Time:
1 hr 25 mins


  • 1(12 ounce) boxjumbo pasta shells

  • ¼cupextra-virgin olive oil, divided

  • 1poundground sirloin

  • 1poundItalian sausage, hot or sweet

  • 1smallyellow onion, finely chopped

  • 6clovesgarlic, thinly sliced

  • 1(26 ounce) jarprepared marinara sauce

  • 1cuploosely packed fresh basil leaves

  • ½teaspooncrushed red pepper flakes

  • 1(15 ounce) containerwhole milk ricotta cheese

  • ¼cupfinely grated Parmigiano-Reggiano plus additional for serving

  • ¼cupheavy whipping cream

  • 1teaspoonkosher salt

  • 1 ½cupsshredded part-skim mozzarella cheese

  • cooking spray

Cooking Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Set a rack in the center of the oven, about 10 inches from the heat source.

  2. Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until almost tender, about 7 minutes. Drain pasta in a colander. Return to pot and toss with 1 tablespoon oil.

    Dotdash Meredith Food Studios

  3. Meanwhile, heat remaining 3 tablespoons oil in a large Dutch oven over medium-high heat. Add sirloin and sausage and cook, undisturbed, until bottom side is lightly browned, about 6 minutes. Stir, and continue to cook, stirring and breaking up meat into smaller pieces with a wooden spoon, until cooked through, about 4 minutes.

    Dotdash Meredith Food Studios

  4. Reduce heat to medium. Add onion and garlic, and cook, stirring often, until softened, about 4 minutes.

    Dotdash Meredith Food Studios

  5. Stir in marinara sauce, basil, and crushed red pepper. Remove ragu from heat.

    Dotdash Meredith Food Studios

  6. Stir together ricotta, Parmigiano-Reggiano, cream, and salt in a bowl.

    Dotdash Meredith Food Studios

  7. To assemble, spread about 2 cups of the ragu in the bottom of a 13- x 9-inch baking dish. Spoon 1/2 of the pasta over sauce. Dollop half of the ricotta mixture over pasta, and sprinkle with 1 cup mozzarella cheese. Spoon remaining pasta over mozzarella cheese. Spread remaining ragu over pasta mixture, and dollop with remaining ricotta mixture. Top with remaining 1/2 cup mozzarella cheese. Cover lasagna with a large sheet of aluminum foil that’s been lightly sprayed with cooking spray (to prevent the cheese from sticking to it).

    Dotdash Meredith Food Studios

    Dotdash Meredith Food Studios

  8. Bake in preheated oven for 30 minutes. Remove from oven and remove foil. Increase oven temperature to broil with rack about 10 inches from heat source; preheat 5 minutes. Return baking dish to oven. Broil until cheese is browned in spots, 5 to 8 minutes.

    Dotdash Meredith Food Studios

Nutrition Facts

Full Nutrition Label
Servings Per Recipe6
% Daily Value *
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Dish Photos