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By Annessa Brady
Venison Lasagna Stuffed Shells
9 steps
Prep:15minCook:1h
All the delicious flavors of million-dollar lasagna transformed into venison stuff shells! Rich and creamy cheese filling combined with ground venison, stuffed into shells and topped with a tasty combination of alfredo and marinara sauce.
Updated at: Thu, 17 Aug 2023 09:50:53 GMT
Nutrition balance score
Unbalanced
Glycemic Index
49
Low
Glycemic Load
35
High
Nutrition per serving
Calories1013.8 kcal (51%)
Total Fat53.9 g (77%)
Carbs70.2 g (27%)
Sugars15.7 g (17%)
Protein60.1 g (120%)
Sodium2068.4 mg (103%)
Fiber5.1 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat the oven to 425 degrees F.
Step 2
In a large skillet, add the ground venison, chopped onion, garlic, salt, and pepper and cook until done. You shouldn't have any grease to drain.
Step 3
While the venison is cooking, boil the jumbo shells until just al dente, following the package directions, then drain and place them back into the pot. Add a little marinara and gently stir to coat to keep them from sticking.
Step 4
In a small bowl, add the ricotta, cream cheese, and Italian seasoning. Stir to combine. Use an electric hand mixer if not softened.
Step 5
Add the cheese mixture to the cooked venison and stir to combine.
Step 6
Cover the bottom of a 9x13 baking dish with about 1/4 cup marinara sauce.
Step 7
Place the jumbo shells into the baking dish and, using a spoon, gently fill each shell with the cheesy venison mixture. You'll want to fill each shell completely full.
Step 8
Once they're all filled, pour the remaining marinara over the shells. Then pour the alfredo over the shells.
Step 9
Cover the pan with aluminum foil and bake for 40 minutes. Then uncover and bake for an additional five minutes. Serve immediately.
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