These Beef Stuffed Shells have the same filling my Italian grandma used in her homemade ravioli. Same comforting flavors with less work! We love making this recipe for family dinners (with leftovers!) or for parties and holidays when we have to feed a crowd.
Ingredients
Scale
- 1 box jumbo pasta shells, cooked according to package directions
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 pound lean ground beef
- 10 ounces frozen, chopped spinach, squeezed dry of any excess water
- 2 teaspoons chopped garlic
- 1 1/2 teaspoons kosher salt
- Fresh black pepper to taste
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 cups ricotta cheese
- 1 egg
- 1/3 plus 2 tablespoons parmesan cheese
- 2 1/2 cups marinara sauce (plus more if needed for serving)
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F.
- Cook the pasta shells according to the package instructions. Drain well and set aside.
- Add the oil to a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the ground beef to the onions, breaking up with a spoon to brown through. Drain the grease from the pan.
- Add the spinach, garlic, salt, pepper, garlic powder and oregano to the beef. Stir to combine then remove from the heat.
- To a large bowl, add the ricotta cheese, egg, 1/3 cup of the parmesan cheese. Add the beef and spinach filling and mix until combined.
- Add 2 cups of the sauce to the bottom of a 9″ x 13″ baking dish.
- Stuff the shells generously with the filling and place in the baking dish. Try and use the shells that aren’t broken, you should have some extra to choose from.
- Repeat with the remaining shells, cover with mozzarella cheese and the remaining 2 tablespoons of parmesan cheese.
- Spray a piece of foil large with non-stick cooking spray, then cover the dish and place in the oven for 30 minutes. Remove the foil and return the shells to the oven for another 15 minutes. Serve with warmed sauce on the side if desired.
Recipe Notes
- To Freeze Ahead of Time: Freeze before the baking step. Assemble in a freezer-safe container. Wrap container in plastic wrap and foil and freeze for up to 3 months. Cook as directed but bake for 1 hour instead of 30 minutes before taking off the foil.
- To Store: Cover tightly with plastic or foil or place in an airtight container and refrigerate up to 5 days.
- To Freeze Leftovers: Double-bag in freezer bags or keep in a wrapped and lidded airtight container up to 3 months.
- To Reheat Baked Leftovers: If frozen after baking, thaw in fridge overnight. From the fridge, microwave in 30 second intervals until warmed through OR bake in foil-covered a baking dish at 375°F until warmed through.
- Category: Dinner
- Method: Oven
- Cuisine: American
