Beef and Spinach Stuffed Jumbo Pasta Shells

• 12 oz jumbo pasta shells
• 1 lb ground beef
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan
• 1 large egg
• 2 cups marinara sauce, divided
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan, extra
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil

Steps

1. 1 Preheat oven to 375°F. Bring a large pot of salted water to a boil.
2. 2 Cook pasta shells according to package directions until al dente; drain and set aside.
3. 3 In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
4. 4 Add ground beef, breaking it apart with a spoon. Cook until browned, then drain excess fat.
5. 5 Stir in spinach and cook until wilted. Season with oregano, salt, and pepper.
6. 6 In a bowl, combine the beef mixture with ricotta and 1/2 cup Parmesan. Mix in the egg.
7. 7 Stuff each shell with the beef and spinach mixture and place in a greased 9x13 inch baking dish.
8. 8 Spread 1 cup marinara sauce over the shells, then sprinkle with mozzarella and extra Parmesan.
9. 9 Top with remaining marinara sauce and bake for 30 minutes until bubbly and cheese is melted.
10. 10 Let stand for 5 minutes before serving.

Equipment

• Large pot
• Skillet
• Baking dish (9x13 inch)

Variations

• Add diced bell peppers or mushrooms to the filling for extra veggies.
• Use whole wheat pasta shells for a healthier twist.

Substitutions

• If ricotta is unavailable, substitute with cottage cheese for a similar texture.

Pairings

• Caesar salad
• Steamed broccoli
• Warm Italian bread

Nutrition

Tips

• For make-ahead convenience, assemble the dish and refrigerate overnight before baking.
• If you prefer a vegetarian option, substitute ground beef with a plant-based alternative or extra spinach.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator, then reheat in a preheated 350°F oven until bubbly.

Serving Suggestions

• Serve with a fresh green salad and garlic bread for a complete meal.
• Pair with a light white wine like Pinot Grigio.

FAQ