Spinach and Ground Beef Stuffed Shells Recipe
This Spinach and Ground Beef Stuffed Shells recipe features jumbo pasta shells filled with a savory blend of ground beef, fresh spinach, and aromatic herbs, all baked in marinara sauce and topped with melted mozzarella and Parmesan cheese. It’s a comforting Italian-inspired baked pasta dish perfect for family dinners or special occasions.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Pasta
- 12 ounces jumbo pasta shells (about 20–24 shells)
Filling
- 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
Sauce & Cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
Instructions
- Preheat and Cook Pasta: Preheat your oven to 400°F (200°C). Bring 6 cups of salted water to a boil in a large pot and cook the jumbo pasta shells according to package instructions until al dente. Avoid overcooking since the shells will finish cooking in the oven.
- Prepare the Filling: While the pasta cooks, heat a large skillet over medium heat. Add the ground beef, diced onion, and minced garlic. Cook for 3 to 4 minutes, stirring occasionally, until the beef is fully browned and onions are softened. Add fresh spinach, basil, garlic powder, oregano, salt, and pepper. Cook for an additional 2 minutes until the spinach wilts. Stir in half of the marinara sauce to blend the flavors.
- Assemble the Shells: Drain the cooked pasta shells and arrange them in a 13×9-inch (or similar size) oven-safe casserole dish. Carefully fill each shell with 2 to 3 tablespoons of the beef and spinach mixture.
- Add Sauce and Cheese: Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle shredded mozzarella and Parmesan cheese over the top.
- Bake: Cover the casserole dish with aluminum foil and bake in the preheated oven for 15 minutes. Then remove the foil and broil for 1 to 2 minutes until the cheese is golden and bubbly, watching carefully to prevent burning.
- Serve: Remove from the oven and let the stuffed shells cool slightly before serving. Garnish with extra Parmesan or fresh basil if desired and enjoy warm.
Notes
- Be careful not to overcook the pasta shells during boiling as they will finish cooking while baking.
- Use fresh spinach for best texture and flavor; frozen spinach can be substituted but drain thoroughly before adding.
- Broil at the end to get a nicely browned cheese crust, but watch closely as it can burn quickly.
- Feel free to add red pepper flakes to the filling if you prefer a slight kick.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
Keywords: stuffed shells, pasta, spinach, ground beef, baked pasta, Italian dinner, comfort food
