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I originally intended on making these Mexican Stuffed Shells from Tricia’s March Menu.Â Just not feeling that “unstuffed” or “Mexican” vibe this afternoon.

Ended up making Italian Stuffed Shells.Â And a whole lotta ’em.

And a dairy-free version, too.

Recipe below is the doubled version.Â Will make at least 2 9×13 pans.Â And costs just over $10! Got another meal stashed into the freezer!

And I need to include this.Â I only ate 4 of these.Â Because that’s all that my teeny-tiny stomach would allow.Â I totally would have had 8. Or 10. Maybe even 12!Â They wereÂ THAT good.

Print Recipe Italian Stuffed Shells Prep Time 25 mins Cook Time 20 mins Servings: 10 persons Ingredients 2 boxes of jumbo pasta shells ($4) I used about 2/3 of the shells, so you could get by just cooking 1 1/2 boxes.

2 26 oz. cans spaghetti sauce ($2) Currently on sale for $1/can.

1 box frozen spinach ($.50) These guys are regularly on sale for $1 and use $1/2 coupon.

1.5 lb. ground beef ($2.09) On sale recently for $1.39/lb!

1 medium onion ($.30)

2 tsp garlic powder ($.10)

1 tsp each salt and pepper

2 eggs ($.20)

2 cups shredded cheese ($1.25) Omit if dairy free

Serve with fresh veggies like 2 broccoli heads On sale for $.99 a bunch this week! Instructions 2 boxes of jumbo pasta shells ($4) I used about 2/3 of the shells, so you could get by just cooking 1 1/2 boxes.

2 26 oz. cans spaghetti sauce ($2) Currently on sale for $1/can.

1 box frozen spinach ($.50) These guys are regularly on sale for $1 and use $1/2 coupon.

1.5 lb. ground beef ($2.09) On sale recently for $1.39/lb!

1 medium onion ($.30)

2 tsp garlic powder ($.10)

1 tsp each salt and pepper

2 eggs ($.20)

2 cups shredded cheese ($1.25) Omit if dairy free

Serve with fresh veggies like 2 broccoli heads On sale for $.99 a bunch this week!

**This easily made 2 dinners plus 2 lunch leftovers for us!