Tender pasta packed with juicy ground beef and creamy ricotta cheese makes Beef Stuffed Shells a hearty and comforting meal filled with fresh Italian flavor. Tangy tomato sauce adds brightness to the rich and savory flavors of the filling, bringing this dish into perfect balance.
Scale
Ingredients
- 1 tablespoon olive oil
- 3/4 cup diced onion
- 1 pound lean ground beef
- 10 ounces frozen, chopped spinach, squeezed out of any excess water
- 2 teaspoons chopped garlic
- 1 1/2 teaspoons salt
- Fresh black pepper to taste
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 cups ricotta
- 1 egg
- 1/4 teaspoon fresh nutmeg
- 1/3 plus 2 tablespoons parmesan cheese
- 1 box jumbo pasta shells, cooked according to package directions
- 2 1/2–3 cups marinara sauce
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 400°F.
- Boil the pasta shells according to the package instructions.
- 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. If there is a lot of grease after the beef cooks you can drain it and add it back to the skillet.
- Add the spinach, garlic, salt, pepper, garlic powder and oregano to the beef. Stir to combine then remove from the heat.
- Add the ricotta cheese, egg, 1/3 cup of the parmesan cheese to a large bowl. Pour in the beef and spinach filling and mix together.
- 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.
- Repeat with the remaining shells, cover with mozzarella cheese and the remaining 2 tablespoons of parmesan cheese.
- Spray a piece of foil large enough to cover the baking dish with cooking spray, then cover the baking 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 extra sauce if desired.
Recipe Notes
- To Freeze Ahead of Time: Freeze before the baking step. Assemble in a freezer-safe container. Wrap lidded 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
