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
27 jumbo pasta shells
1 tsp olive oil
1 medium onion, finely chopped
¾ tsp kosher salt, divided
2 garlic cloves, minced
1 lb lean ground beef
28 oz marinara sauce
1 (15 oz) container part-skim ricotta cheese
1 large egg
1 (16 oz) package frozen spinach, thawed and squeezed dry
2 cups part-skim shredded Italian cheese blend (or mozzarella), divided
½ cup grated Parmesan cheese, divided
Optional: Fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 350°F.
Cook pasta shells in salted water for 2–3 minutes less than package directions. Drain, rinse under cold water, and set aside.
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.
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.
In a bowl, mix ricotta, egg, spinach, 1 cup Italian cheese blend, ¼ cup Parmesan, and remaining salt.
Stuff each shell with about 2 tbsp of the filling.
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.
Cover with foil and bake for 40 minutes. Remove foil and bake an additional 5 minutes.
Garnish with parsley and serve
Notes
Make ahead: Assemble up to 24 hours in advance and refrigerate until ready to bake.
Freeze: Prepare unbaked shells, wrap well, and freeze for up to 3 months.
Substitutions: Swap beef for ground turkey or Italian sausage. Use cottage cheese or mascarpone instead of ricotta.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 3 stuffed shells
- Calories: 439
- Sugar: 8g
- Carbohydrates: 48g
- Protein: 43g