Name: Spinach and Ground Beef Stuffed Shells Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 12 ounces jumbo pasta shells (about 20–24 shells); 1 pound ground beef; 1/2 cup onion, diced; 4 cloves garlic, minced; 2 cups loosely packed fresh spinach; 1 teaspoon basil; 1 teaspoon garlic powder; 1 teaspoon oregano; Salt and pepper, to taste; 2 cups marinara sauce; 1 cup shredded mozzarella cheese; 1/2 cup shredded Parmesan cheese

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Introduction

Spinach and Ground Beef Stuffed Shells combine tender pasta with a savory mixture of beef, spinach, and herbs, all topped with melted cheese and marinara sauce. This hearty dish is perfect for family dinners or meal prepping with comforting Italian flavors everyone will love.

The image shows three large pasta shells on a white round plate, each filled with layers of cooked ground meat, wilted spinach, and diced onions. The pasta shells are a pale yellow color with ridged texture, and they are topped with melted cheese that has a light golden color and a smooth texture. There are small bits of bright red tomato sauce spread over the cheese and meat. Fresh chopped green herbs are sprinkled on top and around the shells. The plate sits on a table with a white marbled surface, and a white and red cloth is partially visible on the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces jumbo pasta shells (about 20–24 shells)
1 pound ground beef
1/2 cup onion, diced
4 cloves garlic, minced
2 cups loosely packed fresh spinach
1 teaspoon basil
1 teaspoon garlic powder
1 teaspoon oregano
Salt and pepper, to taste
2 cups marinara sauce
1 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese

Instructions

Step 1: Preheat your oven to 400°F (200°C). In a large pot, bring 6 cups of salted water to a boil and cook the jumbo pasta shells al dente according to package instructions. Drain carefully to avoid breaking the shells.
Step 2: While the pasta cooks, heat a large skillet over medium heat. Add the ground beef, diced onion, and minced garlic. Cook for 3–4 minutes, stirring occasionally, until the beef is browned and the onion softens.
Step 3: Add the fresh spinach, basil, garlic powder, oregano, salt, and pepper to the skillet. Stir and cook for 2 more minutes until the spinach wilts. Then mix in half of the marinara sauce to blend the flavors.
Step 4: Arrange the drained pasta shells in a 13×9-inch casserole dish. Carefully fill each shell with 2–3 tablespoons of the beef and spinach mixture.
Step 5: Pour the remaining marinara sauce evenly over the stuffed shells, then sprinkle shredded mozzarella and Parmesan cheese on top.
Step 6: Cover the casserole with foil and bake for 15 minutes. Remove the foil and broil for 1–2 minutes until the cheese is golden and bubbly.
Step 7: Let the dish cool slightly before serving. Garnish with extra Parmesan or fresh basil if desired. Enjoy warm.

Tips & Variations

For a lighter option, substitute ground turkey or chicken for the beef.
Add ricotta cheese to the filling for a creamier texture.
Use frozen spinach instead of fresh, but be sure to thaw and squeeze out excess water.
If you prefer a spicier kick, add red pepper flakes to the beef mixture.
Choose your favorite marinara sauce or make your own for added freshness.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through, about 15–20 minutes. You can also microwave individual portions, but the oven method keeps the shells intact and the cheese melty.

How to Serve

The image shows three large pasta shells on a white plate with a thin gold rim, set on a white marbled surface. Each shell has three main layers inside: a base of cooked ground meat mixed with diced tomatoes, then some dark green spinach leaves, and finally melted white cheese on top with some browned spots. The pasta shells are yellow with ridges on the outside and the filling is spilling slightly over the edges. Small bits of grated cheese are sprinkled on the plate around the shells. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can assemble the shells and refrigerate them, covered, for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.

What if I don’t have jumbo pasta shells?

If jumbo shells aren’t available, you can use large manicotti tubes or large pasta rolls as a substitute. Cooking times may vary slightly depending on the pasta shape.