Stuffed Shells with Ground Beef Recipe

Why You’ll Love This Recipe

  • Hearty and Filling: Combining ground beef, ricotta cheese, and spinach creates a satisfying meal that’s both rich in flavor and nutrients.
  • Make-Ahead Friendly: Prepare this dish in advance and bake it when needed, making it ideal for busy weeknights or entertaining guests.
  • Family Favorite: With its classic Italian flavors, this recipe is sure to be a hit with both kids and adults alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Jumbo pasta shells
  • Olive oil
  • Onion, chopped
  • Kosher salt, divided
  • Garlic cloves, chopped
  • Lean ground beef
  • Marinara sauce
  • Part-skim ricotta cheese
  • Egg
  • Frozen spinach, thawed and well-squeezed
  • Part-skim shredded Italian cheese blend (or shredded mozzarella), divided
  • Parmesan cheese, divided
  • Chopped fresh parsley (optional, for garnish)

Directions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C).
  2. Cook the Pasta: In a large pot of salted water, cook the jumbo pasta shells for 2-3 minutes less than the package directions (just under al dente). Drain, rinse with cold water, and set aside.
  3. Sauté the Onion and Garlic: While the pasta is cooking, heat a large skillet over medium heat. Add the olive oil, then sauté the chopped onion with ¼ teaspoon of salt until translucent, about 3-5 minutes. Add the chopped garlic and cook until fragrant, about 1 minute, stirring frequently.
  4. Cook the Beef: Add the ground beef and another ¼ teaspoon of salt to the skillet. Sauté until browned and cooked through, breaking the beef into small pieces, about 5-7 minutes. Drain any excess oil if desired.
  5. Add the Marinara Sauce: Stir in the marinara sauce and combine well. Remove from heat.
  6. Prepare the Ricotta Mixture: In a large bowl, mix together the ricotta cheese, egg, thawed and well-squeezed spinach, 1 cup of the Italian cheese blend, ¼ cup of Parmesan cheese, and the remaining ¼ teaspoon of salt. Stir until well combined.
  7. Fill the Shells: Once the shells are cooked and cooled, fill each shell with about 2 heaping tablespoons of the ricotta-spinach mixture.
  8. Assemble the Dish: Spread half of the beef marinara sauce on the bottom of a large baking dish. Arrange the filled shells on top of the sauce. Then, cover the shells with the remaining beef marinara sauce and sprinkle with the remaining 1 cup of Italian cheese blend and ¼ cup of Parmesan cheese.
  9. Bake the Dish: Cover the baking dish with foil and bake in the preheated oven for 40 minutes. Uncover and bake for an additional 5 minutes until the cheese is melted and bubbly.
  10. Serve: Sprinkle with chopped fresh parsley, if desired, and serve hot.

Servings and Timing

  • Servings: This recipe yields approximately 9 servings, with each serving consisting of 3 stuffed shells.
  • Preparation Time: 25 minutes
  • Cooking Time: 45 minutes
  • Total Time: 1 hour 10 minutes

Variations

  • Cheese Lovers: Add 1½ cups of ricotta cheese, cottage cheese, or mascarpone to the ground beef mixture for an extra creamy filling.
  • Meat Alternatives: Use ground turkey or ground chicken instead of beef for a lighter option.
  • Vegetarian Option: Omit the meat and add sautéed mushrooms, zucchini, or other vegetables to the filling for a hearty vegetarian version.
  • Sauce Swap: Use Alfredo sauce instead of marinara for a creamy twist on this classic dish.

Storage/Reheating

  • Storing Leftovers: Cool the shells to room temperature. Cover the dish with plastic wrap or aluminum foil and refrigerate for up to 3 days.
  • Reheating Leftovers: Take the dish out of the fridge about 1 hour before reheating to come to room temperature. Cover the dish with foil and bake at 350°F (175°C) until warmed through, about 20 minutes. You can also microwave individual servings on high power in 1-minute increments.
  • Make-Ahead Option: Prepare the pasta but do not bake it. Cover with plastic wrap and refrigerate for up to 24 hours. Alternatively, cover with two layers of aluminum foil and freeze for up to 3 months.

FAQs

What are stuffed shells?

Stuffed shells are a baked pasta dish made with jumbo pasta shells that are filled with a mixture of cheeses, meats, and/or vegetables, then covered with sauce and baked until bubbly.

Can I use a different type of meat?

Yes, you can substitute ground beef with ground turkey, chicken, or Italian sausage to suit your preference.


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Stuffed Shells with Ground Beef Recipe


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  • Author: Isabella
  • Total Time: 1 hour 10 minutes
  • Yield: 9 servings (3 stuffed shells per serving)

Description

Stuffed Shells with Ground Beef – A comforting Italian-inspired dish featuring jumbo pasta shells filled with creamy ricotta-spinach stuffing and topped with savory ground beef marinara sauce. Perfect for family dinners or meal prep.


Ingredients

  • Jumbo pasta shells
  • Olive oil
  • Onion, chopped
  • Kosher salt, divided
  • Garlic cloves, chopped
  • Lean ground beef
  • Marinara sauce
  • Part-skim ricotta cheese
  • Egg
  • Frozen spinach (thawed and well-squeezed)
  • Part-skim shredded Italian cheese blend (or shredded mozzarella), divided
  • Parmesan cheese, divided
  • Chopped fresh parsley (optional, for garnish)

Instructions

  1. Preheat the Oven: Preheat to 350°F (175°C).
  2. Cook Pasta: Boil shells in salted water, undercooking slightly. Rinse with cold water; set aside.
  3. Sauté Aromatics: Cook onion in olive oil with ¼ tsp salt until translucent. Add garlic and cook until fragrant.
  4. Cook Beef: Add ground beef and ¼ tsp salt; cook until browned. Stir in marinara and remove from heat.
  5. Prepare Filling: Combine ricotta, egg, spinach, 1 cup Italian cheese blend, ¼ cup Parmesan, and remaining salt in a bowl.
  6. Fill Shells: Spoon ricotta mixture into each pasta shell.
  7. Assemble Dish: Layer half the beef marinara in a baking dish, arrange filled shells, cover with remaining sauce, and sprinkle remaining cheeses.
  8. Bake: Cover with foil and bake for 40 minutes. Uncover and bake an additional 5 minutes.
  9. Serve: Garnish with parsley and serve hot.

Notes

  • Substitute ground beef with turkey, chicken, or sausage for variety.
  • Make ahead by assembling and refrigerating for up to 24 hours or freezing for up to 3 months.
  • For a vegetarian version, skip the meat and add sautéed vegetables to the filling.
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian

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