This hearty and easy stuffed shells with ground beef recipe is a perfect one-pan meal that the whole family will love! Plus, it can be made ahead and frozen, so you have a delicious, make-ahead meal ready for those busy nights when you don’t have time to cook.
How to Prepare Stuffed Shells with Ground Beef
- Preheat the Oven: Preheat your oven to 350°F.
- Cook the Pasta: In a large pot of salted water, cook the jumbo pasta shells for 2-3 minutes less than the package directions (just under al dente). Drain, rinse with cold water, and set aside.
- Sauté the Onion and Garlic: While the pasta is cooking, heat a large skillet over medium heat. Add the olive oil, then sauté the chopped onion with ¼ teaspoon of salt until translucent, about 3-5 minutes. Add the chopped garlic and cook until fragrant, about 1 minute, stirring frequently.
- Cook the Beef: Add the ground beef and another ¼ teaspoon of salt to the skillet. Sauté until browned and cooked through, breaking the beef into small pieces, about 5-7 minutes. Drain any excess oil if desired.
- Add the Marinara Sauce: Stir in the marinara sauce and combine well. Remove from heat.
- Prepare the Ricotta Mixture: In a large bowl, mix together the ricotta cheese, egg, thawed and well-squeezed spinach, 1 cup of the Italian cheese blend, ¼ cup of Parmesan cheese, and the remaining ¼ teaspoon of salt. Stir until well combined.
- Fill the Shells: Once the shells are cooked and cooled, fill each shell with about 2 heaping tablespoons of the ricotta-spinach mixture.
- Assemble the Dish: Spread half of the beef marinara sauce on the bottom of a large baking dish. Arrange the filled shells on top of the sauce. Then, cover the shells with the remaining beef marinara sauce and sprinkle with the remaining 1 cup of Italian cheese blend and ¼ cup of Parmesan cheese.
- Bake the Dish: Cover the baking dish with foil and bake in the preheated oven for 40 minutes. Uncover and bake for an additional 5 minutes until the cheese is melted and bubbly.
- Serve: Sprinkle with chopped fresh parsley, if desired, and serve hot.
Stuffed Shells with Ground Beef Recipe
Enjoy a comforting and hearty meal with these stuffed shells filled with a rich ricotta-spinach mixture and topped with savory ground beef marinara sauce. Perfect for any night, and can be made ahead and frozen for convenience.
Ingredients
- 27 jumbo pasta shells
- 1 teaspoon olive oil
- 1 onion chopped
- ¾ teaspoon kosher salt divided
- 2 garlic cloves chopped
- 1 pound lean ground beef
- 28 ounces marinara sauce
- 1 15-oz container part skim ricotta cheese
- 1 egg
- 1 16-oz package frozen spinach, thawed and squeezed well
- 2 cups part skim shredded Italian cheese blend or shredded mozzarella, divided
- ½ cup parmesan cheese divided
- Chopped fresh parsley
Instructions
- Preheat the Oven: Preheat your oven to 350°F.
- Cook the Pasta: Cook the jumbo pasta shells in a large pot of salted water for 2-3 minutes less than the package directions. Drain, rinse with cold water, and set aside.
- Sauté the Onion and Garlic: Heat a large skillet over medium heat and add the olive oil. Sauté the chopped onion with ¼ teaspoon of salt until translucent, about 3-5 minutes. Add the chopped garlic and cook for 1 minute until fragrant, stirring frequently.
- Cook the Beef: Add the ground beef and ¼ teaspoon salt to the skillet. Sauté until browned and cooked through, breaking it into small pieces, about 5-7 minutes. Drain excess oil if desired.
- Add the Marinara Sauce: Stir in the marinara sauce until well combined. Remove from heat.
- Prepare the Ricotta Mixture: In a large bowl, mix together the ricotta cheese, egg, thawed and well-squeezed spinach, 1 cup of the Italian cheese blend, ¼ cup of Parmesan cheese, and the remaining ¼ teaspoon salt. Stir to combine.
- Fill the Shells: Fill each cooked and cooled shell with about 2 heaping tablespoons of the ricotta-spinach mixture.
- Assemble the Dish: Spread half of the beef marinara sauce on the bottom of a large baking dish. Arrange the filled shells on top. Cover with the remaining beef marinara sauce and sprinkle with the remaining 1 cup of Italian cheese blend and ¼ cup of Parmesan cheese.
- Bake the Dish: Cover the baking dish with foil and bake for 40 minutes. Uncover and bake for an additional 5 minutes until the cheese is melted and bubbly.
- Serve: Sprinkle with chopped fresh parsley if desired, and serve hot.
How to Store Stuffed Shells with Ground Beef
To store leftover stuffed shells, let them cool to room temperature. Transfer the shells to an airtight container and refrigerate for up to 3 days. For longer storage, freeze the shells in a freezer-safe container for up to 3 months. To reheat, thaw in the refrigerator if frozen, then warm in a 350°F oven until heated through.
