VENISON LASAGNA STUFFED SHELLS

TOTAL SERVINGS 8-10

PREP TIME 15 MINUTES

COOK TIME 8 HOURS

TOTAL TIME  8 HOURS  15 MINUTES

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.

Ingredients

– pasta shells – ground venison – salt – pepper – garlic – marinara – ricotta cheese – cream cheese

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.

HOW TO MAKE VENISON LASAGNA STUFFED SHELLS 

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.

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.

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.

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