🎼 Perfect partnerButternut Squash and Cheese Stuffed Pasta Shells
🍝 ⏱️ 1h 15m
Oven + stovetop — no fighting over heatShares 14 ingredients (mozzarella, marinara, ricotta)
👨🍳 Instructions
✨ Meez Magic · 6 steps → 13 actionsReady to cook?
Immersive step-by-step Cook Mode with timers.
1
In a large pot over medium-high heat, cook ground beef and sausage until browned, seasoning with salt and pepper as you cook
2
Drain grease and remove meat from the pot
3
In a large pot, heat olive oil over medium heat
4
Toss in diced onion and sauté, stirring occasionally
5
Add minced garlic and cook for another minute or two
6
Stir in tomato paste, marinara sauce, spices, and broth
7
Return meat to the pot
8
Bring to a boil, then add lasagna noodles (broken into 4ths) to the pot
9
Reduce heat to medium-low and cook, stirring occasionally, until noodles are tender
10
Add spinach, if using
11
In a small bowl, stir together mozzarella, Parmesan, and ricotta cheeses
12
Ladle the hot soup into bowls, and dollop a scoop of the cheese mixture on top
13
Garnish with fresh basil
🎉
You're all done!
Enjoy your lasagna soup — and don't forget to share.
From Cook Mode
Tips as you cook
- Gather Meat & AromaticsMise en place makes cooking easier
- Brown MeatBreak meat into small crumbles
- Drain & Remove MeatUse a slotted spoon to drain
- Heat Olive OilOil should shimmer, not smoke
- Sauté OnionCook until translucent and fragrant
- Watch out · Add GarlicDon't let garlic burn
- Gather Soup BaseMeasure broth and spices ahead
- Stir in Sauce & BrothStir well to dissolve tomato paste
Swaps, storing and making ahead
Good to know
Swaps
- No ricotta? Cottage cheese works as a substitute in the cheese topping.
- No Italian sausage? Use all ground beef and add a bit more oregano and red pepper flakes for flavor.
- No chicken broth? Vegetable broth works just as well.
Storing it
Store leftovers in an airtight container in the fridge for 3–4 days; the noodles keep softening as they sit. Reheat on the stove until steaming hot, adding broth if needed.
Making it ahead
The meat sauce base can be made up to 2 days ahead and refrigerated; add the noodles and cheese topping when reheating to serve.
Notes by Meez Magic, written for this recipe. Use your judgment.
From home cooks
