Description
Stuffed Shells with Ground Beef combine jumbo pasta shells filled with creamy ricotta and spinach, layered with a savory beef marinara sauce, and topped with plenty of melted cheese. This hearty, make-ahead-friendly dish is perfect for family dinners or entertaining.
Ingredients
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27 jumbo pasta shells
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1 tsp olive oil
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1 medium onion, finely chopped
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¾ tsp kosher salt, divided
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2 garlic cloves, minced
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1 lb lean ground beef
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28 oz marinara sauce
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1 (15 oz) container part-skim ricotta cheese
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1 large egg
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1 (16 oz) package frozen spinach, thawed and squeezed dry
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2 cups part-skim shredded Italian cheese blend (or mozzarella), divided
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½ cup grated Parmesan cheese, divided
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Optional: Fresh parsley, chopped (for garnish)
Instructions
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Preheat oven to 350°F.
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Cook pasta shells in salted water for 2–3 minutes less than package directions. Drain, rinse under cold water, and set aside.
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Heat olive oil in a large skillet over medium heat. Sauté onion with ¼ tsp salt until soft, about 3–5 minutes. Add garlic and cook for 1 minute.
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Add ground beef and ¼ tsp salt, cooking until browned, 5–7 minutes. Drain excess fat if needed. Stir in marinara sauce and remove from heat.
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In a bowl, mix ricotta, egg, spinach, 1 cup Italian cheese blend, ¼ cup Parmesan, and remaining salt.
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Stuff each shell with about 2 tbsp of the filling.
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Spread half the beef marinara in a baking dish. Arrange stuffed shells on top. Pour remaining sauce over and sprinkle with remaining cheese and Parmesan.
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Cover with foil and bake for 40 minutes. Remove foil and bake an additional 5 minutes.
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Garnish with parsley and serve
Notes
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Make ahead: Assemble up to 24 hours in advance and refrigerate until ready to bake.
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Freeze: Prepare unbaked shells, wrap well, and freeze for up to 3 months.
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Substitutions: Swap beef for ground turkey or Italian sausage. Use cottage cheese or mascarpone instead of ricotta.
Nutrition
- Serving Size: 3 stuffed shells
- Calories: 439
- Sugar: 8g
- Carbohydrates: 48g
- Protein: 43g