These Ground Beef and Spinach Stuffed Shells are a comforting, cheesy baked pasta dish perfect for family dinners or entertaining. The savory beef and spinach filling is tucked into tender shells and smothered in marinara and melted cheese. It’s a hearty, make-ahead meal that’s both satisfying and versatile.
Nothing beats a great Ground Beef and Spinach Stuffed Shells. Whether you're a fan of Savory Combo Recipes or want to try something from our Christmas Cookie selection, keep scrolling!
Why You’ll Love This Ground Beef and Spinach Stuffed Shells
- Make-ahead friendly: Assemble ahead and bake when ready.
- Sneaky greens: Spinach blends seamlessly into the cheesy filling.
- Versatile & forgiving: Swap meats or greens with ease.
- Better leftovers: Flavors deepen overnight for amazing next-day lunches.
Ingredients & Tools
- 24 jumbo pasta shells
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 lb lean ground beef
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional)
- 5 oz fresh spinach, roughly chopped
- 15 oz whole milk ricotta cheese
- 1 large egg
- 1 cup grated Parmesan cheese, divided
- 2 cups shredded low-moisture mozzarella, divided
- ¼ cup fresh parsley, chopped
- ½ tsp salt, plus more for pasta water
- ¼ tsp black pepper
- 24 oz jarred marinara sauce
Tools: 9×13 inch baking dish, large pot, large skillet, mixing bowls
Notes: Whole milk ricotta adds creaminess; red pepper flakes offer subtle warmth.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 32 g |
| Fat: | 22 g |
| Carbs: | 35 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 30 minutes | Cook Time: 25 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overcook your shells. They’ll continue to cook in the oven, so you want them al dente. Otherwise, they can become mushy and difficult to handle when stuffing.
- Squeeze that spinach dry. After wilting the spinach, let it cool slightly and then squeeze out as much liquid as you can with your hands. A little goes a long way here—excess water will make your filling runny.
- Let your filling cool. Before mixing the ricotta and egg into the beef and spinach, let the skillet mixture cool for a few minutes. This prevents the egg from scrambling when you combine everything.
- Grate your own cheese. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. For the creamiest, meltiest result, buy a block of mozzarella and grate it yourself.
How to Make Ground Beef and Spinach Stuffed Shells
Step 1: Bring a large pot of generously salted water to a boil. Cook the jumbo shells according to package directions, but aim for al dente—usually about a minute less than the recommended time. You’ll notice they’re pliable but still have a slight bite. Drain them carefully and rinse with cool water to stop the cooking process. Drizzle with a tiny bit of olive oil and toss gently to prevent them from sticking together while you prepare the filling.
Step 2: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for just another minute until fragrant—be careful not to let it burn. The aroma at this stage is just fantastic.
Step 3: Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until it’s no longer pink, then stir in the dried oregano, red pepper flakes (if using), salt, and pepper. Drain off any excess grease from the pan. Honestly, this step is key for a filling that isn’t overly greasy.
Step 4: Add the chopped spinach to the skillet and cook, stirring constantly, until it has completely wilted, which should only take 2-3 minutes. Remove the skillet from the heat and allow the mixture to cool for about 10 minutes. This is the perfect time to move on to the next step.
Step 5: In a large mixing bowl, combine the ricotta cheese, egg, ¾ cup of the Parmesan cheese, 1 cup of the mozzarella cheese, and the chopped parsley. Mix until everything is well incorporated. Now, add the slightly cooled beef and spinach mixture from the skillet and fold it in gently until you have a uniform filling.
Step 6: Preheat your oven to 375°F (190°C). Spread about 1 cup of the marinara sauce evenly over the bottom of your 9×13 inch baking dish. This creates a lovely base and prevents the shells from sticking.
Step 7: Now for the fun part—stuffing! Take a cooked shell in your hand and carefully spoon the filling into it. A tablespoon or a small cookie scoop works perfectly here. You want to fill them generously but not so much that they burst. Place each stuffed shell seam-side up in the baking dish. They should fit snugly in a single layer.
Step 8: Pour the remaining marinara sauce over the top of the arranged shells, spreading it out to cover them mostly. Don’t drown them—you still want to see the edges of the pasta peeking through. Sprinkle the remaining 1 cup of mozzarella and ¼ cup of Parmesan cheese over the top.
Step 9: Cover the baking dish tightly with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for another 5-10 minutes, or until the cheese on top is melted, bubbly, and starting to get those beautiful golden spots. Let the dish rest for 5-10 minutes before serving—this helps the filling set and makes it easier to serve.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Freeze baked or unbaked shells in a sealed dish for up to 3 months.
- Reviving: Reheat in oven at 350°F until warm, or microwave with a splash of water.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and bright lemon cut through the richness of the pasta beautifully.
- Garlic bread or cheesy breadsticks — Because you absolutely need something to scoop up every last bit of that saucy, cheesy goodness from your plate.
- Roasted broccoli or asparagus — A simple, healthy side that roasts in the oven alongside your shells for an easy, complete meal.
Drinks
- A medium-bodied red wine like Chianti or Sangiovese — The acidity and cherry notes are a classic pairing that stand up to the hearty beef and tomato sauce.
- Sparkling water with a lemon wedge — For a non-alcoholic option, the bubbles are wonderfully refreshing and help cleanse the palate between bites.
- A light Italian lager — A crisp, cold beer is just the thing to balance the savory, cheesy flavors without overwhelming them.
Something Sweet
- Tiramisu — The coffee-soaked ladyfingers and mascarpone cream are the perfect, light-ish ending to this Italian-inspired feast.
- Panna Cotta with a berry coulis — Its cool, silky texture provides a lovely contrast to the warm, baked pasta dish.
- Affogato — Simply pour a shot of hot espresso over a scoop of vanilla gelato. It’s sophisticated, simple, and utterly delicious.
Top Mistakes to Avoid
- Mistake: Overcooking the pasta shells before stuffing. They become too soft and tear easily, making the stuffing process a frustrating mess. Remember, al dente is your friend here.
- Mistake: Using a hot beef mixture in the ricotta filling. This can cause the egg to cook on contact, creating little scrambled bits in your filling and preventing it from binding properly. I’ve messed this up before too—patience is key.
- Mistake: Skipping the step of saucing the bottom of the pan. This isn’t just for flavor; it creates a protective layer that stops the shells from fusing to the dish and burning.
- Mistake: Not letting the baked shells rest before serving. If you cut into them straight from the oven, the filling will ooze out everywhere. A brief rest lets everything set up perfectly.
Expert Tips
- Tip: Use a piping bag for effortless stuffing. Spoon your filling into a large piping bag or even a sturdy zip-top bag with a corner snipped off. It’s so much faster and cleaner than using a spoon, and you’ll get perfectly filled shells every time.
- Tip: Brown your beef well for deeper flavor. Don’t just steam it until it’s gray. Let it get a proper sear in the hot pan, developing those delicious brown bits (fond) that add a ton of savory depth to the entire dish.
- Tip: Add a splash of wine to your beef. After browning the meat, deglaze the pan with a quarter cup of red or white wine, scraping up all those browned bits. Let it cook off before adding the spinach—it adds a wonderful layer of complexity.
- Tip: Freeze individual portions for easy meals. After baking and cooling, place 2-3 shells in airtight containers. They reheat beautifully in the microwave or oven, giving you a homemade dinner in minutes on a busy night.
FAQs
Can I make these stuffed shells ahead of time?
Absolutely, and I highly recommend it! You can assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before baking. You might need to add a few extra minutes to the baking time since it will be going into the oven cold. You can also freeze the unbaked, assembled dish for up to 3 months. Just thaw it in the refrigerator overnight before baking as directed.
Can I use a different type of meat?
Of course! This recipe is very adaptable. Italian sausage (mild or hot) is a fantastic substitute for the ground beef. For a lighter option, ground turkey or chicken works well—just be sure to add a tablespoon of Italian seasoning to boost the flavor. You could even use a plant-based ground “meat” if you’re looking for a vegetarian version, though you’d then want to adjust the name accordingly.
My filling seems a bit wet. What can I do?
A wet filling usually comes from not squeezing the spinach enough. If you find yourself in this situation, don’t panic. You can try stirring a handful of breadcrumbs or a tablespoon or two of extra grated Parmesan into the filling mixture. This will help absorb the excess moisture and help the filling hold its shape better inside the shells.
Why is there an egg in the ricotta mixture?
The egg acts as a binder, helping to hold the ricotta, meat, and spinach together so the filling doesn’t become crumbly when you cut into a baked shell. It ensures you get a neat, cohesive bite every time. If you’re out of eggs, a flax egg can work in a pinch, but the texture will be slightly different.
Can I use frozen spinach instead of fresh?
You sure can! It’s actually a great time-saver. You’ll need one 10-ounce package of frozen chopped spinach. Thaw it completely, then squeeze it in a clean kitchen towel or with your hands until it’s very, very dry. Honestly, you might be surprised by how much water comes out. Once it’s dry, you can add it to the recipe just as you would the fresh spinach.
Ground Beef And Spinach Stuffed Shells
Make the best Ground Beef and Spinach Stuffed Shells with this easy recipe. A cheesy, comforting baked pasta perfect for family dinners. Get the recipe now!
Ingredients
Main Ingredients
-
24 jumbo pasta shells
-
1 tbsp olive oil
-
1 medium yellow onion (finely chopped)
-
3 cloves garlic (minced)
-
1 lb lean ground beef
-
1 tsp dried oregano
-
½ tsp crushed red pepper flakes (optional)
-
5 oz fresh spinach (roughly chopped)
-
15 oz whole milk ricotta cheese
-
1 large egg
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1 cup grated Parmesan cheese (divided)
-
2 cups shredded low-moisture mozzarella (divided)
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¼ cup fresh parsley (chopped)
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½ tsp salt (plus more for pasta water)
-
¼ tsp black pepper
-
24 oz jarred marinara sauce
Instructions
-
Bring a large pot of generously salted water to a boil. Cook the jumbo shells according to package directions, but aim for al dente—usually about a minute less than the recommended time. You’ll notice they’re pliable but still have a slight bite. Drain them carefully and rinse with cool water to stop the cooking process. Drizzle with a tiny bit of olive oil and toss gently to prevent them from sticking together while you prepare the filling.01
-
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for just another minute until fragrant—be careful not to let it burn. The aroma at this stage is just fantastic.02
-
Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until it’s no longer pink, then stir in the dried oregano, red pepper flakes (if using), salt, and pepper. Drain off any excess grease from the pan. Honestly, this step is key for a filling that isn’t overly greasy.03
-
Add the chopped spinach to the skillet and cook, stirring constantly, until it has completely wilted, which should only take 2-3 minutes. Remove the skillet from the heat and allow the mixture to cool for about 10 minutes. This is the perfect time to move on to the next step.04
-
In a large mixing bowl, combine the ricotta cheese, egg, ¾ cup of the Parmesan cheese, 1 cup of the mozzarella cheese, and the chopped parsley. Mix until everything is well incorporated. Now, add the slightly cooled beef and spinach mixture from the skillet and fold it in gently until you have a uniform filling.05
-
Preheat your oven to 375°F (190°C). Spread about 1 cup of the marinara sauce evenly over the bottom of your 9x13 inch baking dish. This creates a lovely base and prevents the shells from sticking.06
-
Now for the fun part—stuffing! Take a cooked shell in your hand and carefully spoon the filling into it. A tablespoon or a small cookie scoop works perfectly here. You want to fill them generously but not so much that they burst. Place each stuffed shell seam-side up in the baking dish. They should fit snugly in a single layer.07
-
Pour the remaining marinara sauce over the top of the arranged shells, spreading it out to cover them mostly. Don't drown them—you still want to see the edges of the pasta peeking through. Sprinkle the remaining 1 cup of mozzarella and ¼ cup of Parmesan cheese over the top.08
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Cover the baking dish tightly with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for another 5-10 minutes, or until the cheese on top is melted, bubbly, and starting to get those beautiful golden spots. Let the dish rest for 5-10 minutes before serving—this helps the filling set and makes it easier to serve.09
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