Venison Lasagna Stuffed Shells

All the delicious flavors of million-dollar lasagna transformed into venison lasagna 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. One of our favorite venison recipes!

Ground venison is one of the easiest, most versatile, wild game cuts of meat to work with. Believe it or not, there are so many recipe options you can create – recipes that are elevated from the boring traditional ones like chili or spaghetti, such as these venison Philly cheesesteak sliders or this venison taco ring. These venison stuffed shells are another elevated, yet easy, weeknight meal using ground venison.

Ingredients needed

• 8 oz. jumbo pasta shells
• 1.5 pounds of ground venison
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. minced garlic
• 23.5 oz. jar of marinara
• 8 oz. ricotta cheese
• 8 oz. cream cheese
• 2 tsp. Italian seasoning
• 1/4 cup chopped white onion
• 15 oz. alfredo sauce.

How to make venison lasagna stuffed shells

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1. Preheat the oven to 425 degrees F.
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.
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.
4. In a small bowl, add the ricotta, cream cheese, and Italian seasoning. Stir to combine. Use an electric hand mixer if not softened.
5. Add the cheese mixture to the cooked venison and stir to combine.
6. Cover the bottom of a 9×13 baking dish with about 1/4 cup marinara sauce.
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.
8. Once they’re all filled, pour the remaining marinara over the shells. Then pour the alfredo over the shells.
9. Cover the pan with aluminum foil and bake for 40 minutes. Then uncover and bake for an additional five minutes. Serve immediately.

Recipe FAQs and Variations

What goes good with stuffed shells?

Pair this rich recipe with a light side salad and some fresh garlic bread.

How do you reheat stuffed shells in the oven?

You can reheat any leftovers in the oven. Preheat the oven to 425 degrees F., cover the pan with aluminum foil, and bake until bubbly and hot, about 20-25 minutes.

What is al dente?

To cook the shells to al dente, it means cooking them to where they’re just a slight bit firm to bite. You don’t want to overcook the shells and they’ll begin to split and fall apart.

Recipe Variations

• You can omit the alfredo, if preferred.
• Add in a pound of Italian sausage for a more robust flavor. Use 1 pound ground venison and 1/2 pound Italian sausage.

Kitchen resources for this recipe

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Make it a meal with these recipes!

• Everyday Italian Salad – start off with a simple Italian salad
• Homemade Garlic Knots – make your own delicious garlic knots
• Frozen Peach Bellini Recipe – can’t forget a yummy Italian cocktail

Enjoy these other wild game recipes!

• Elk Swedish Meatballs – another elevated wild game dish
• Venison Reuben Sandwich – a delicious venison pastrami sandwich
• Elk Bolognese Sauce – a hearty bolognese sauce made with ground elk meat
• Pheasant Piccata – a wild game take on this classic Italian dish

Venison Lasagna Stuffed Shells