Stuffed pasta shells have always been a crowd-pleaser, but when you combine ground beef, spinach, and ricotta cheese, you take things to a whole new level of deliciousness.
This Ground Beef & Spinach Ricotta Stuffed Shells recipe is the ultimate comfort food with a twist – it’s creamy, meaty, and hearty enough to satisfy everyone at the dinner table.
Whether you’re hosting a family gathering or simply cooking for your loved ones, this dish is guaranteed to be a crowd-pleaser.
The best thing? It’s more than just combining ingredients and baking. I’ll show you the finer points, like alternative ingredients, storage tips, and reheating tricks and how to keep it fresh,
Let’s start with this yummy mix of tastes and textures that’s going to be your new favorite meal.
Why You’ll Love This Recipe
- Flavor-packed: With the savory ground beef, creamy ricotta, and a touch of garlic, every bite is filled with comforting flavors.
- Family-friendly: Even the pickiest eaters will love this dish, thanks to its cheesy goodness and satisfying beef mixture.
- Perfect for meal prep: This dish freezes and reheats beautifully, so you can prepare it in advance for those nights when you don’t want to cook from scratch.
Gather the following ingredients for a spinach and ricotta-filled pasta masterpiece
Here’s what you’ll need to make minced beef or Ground Beef & Spinach Ricotta Stuffed Shells:
- 20-25 jumbo pasta shells
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 pound ground beef
- 1 teaspoon dried oregano
- Pinch of red pepper flakes (optional)
- Salt and black pepper, to taste
- A fistful of frozen spinach, thawed, well-drained and ready to rumble (about 10 oz should suffice)
- 1 ½ cups ricotta cheese
- 1 large egg, beaten
- 1 cup Parmesan cheese, divided
- 2 cups shredded mozzarella cheese
- 3 cups marinara sauce
- Fresh basil for garnish (optional)
Let’s get cooking! Follow these steps to create a mouthwatering ground beef and spinach ricotta stuffed shell masterpiece.
Preheat the Oven and Cook the Pasta
First, preheat your oven to 375°F (190°C) so it’s perfectly hot when your shells are ready to bake.
As the oven warms up, fill a giant pot with enough water so that your pasta can swim and a pinch of salt to give it a little kick.
Toss in your giant pasta shells like a pirate throwing gold into a treasure chest.
Cook them until they’re al dente – the pasta equivalent of a perfectly ripened avocado.
Once the pasta is cooked, rinse it with cold water and get ready for the fun part.
Saute the Onions & Garlic
Saute the diced onion in a skillet i.e. Fry the chopped onion in a pan with a bit of olive oil until it’s golden brown.
Add 3 garlic cloves, minced, and cook for another 30 seconds, just long enough to let that wonderful garlic aroma fill the kitchen (Your house will smell fantastic and definitely demand neighbors attention).
Brown the Ground Beef
Put the ground beef in the pan and break it apart (crumble it) with a wooden spoon as it cooks.
Fry the beef until it’s no longer pink and has a nice golden brown color (5 to 7 minutes on medium flame should suffice).
If the beef releases too much fat, feel free to drain the excess – you want flavorful beef, not greasy beef.
Season the Beef
Season the ground beef mixture with 1 teaspoon dried oregano, a pinch of red pepper flakes if you want a little heat, and salt and black pepper to taste.
Mix everything together, let the flavors blend, and then take the pan off the stove to let the beef cool down a bit.
Mix the Filling
In a large bowl, combine the thawed and well-drained spinach, 1 ½ cups ricotta cheese, 1 beaten egg, and ½ cup of Parmesan cheese (Mix until smooth and well-blended).
Once the beef has cooled a bit, add the cooled beef to the ricotta and spinach mixture, creating a delicious, savory filling for your pasta shells.
Stuff the Shells
Now comes the fun part i.e. Cover the bottom of a baking dish with marinara sauce.
Fill each pasta shell with a generous spoonful of the beef and ricotta mixture and arrange them in the baking dish, open side up, ensuring they’re snug but not squished together.
Top with Sauce & Cheese
Pour the remaining 2 cups of marinara sauce over the stuffed shells, ensuring each one is generously coated, then sprinkle with 1 ½ cups of shredded mozzarella cheese and the remaining ½ cup of Parmesan cheese.
Bake to Perfection
After that, bake the dish for 25 minutes with the foil covering it, and then remove the foil and continue baking for an additional 10 to 15 minutes, or until the cheese is melted, bubbling, and golden around the edges.
My 2 Cents about this dish:
- Since the pasta shells will continue to cook in the oven, keep in mind that the ideal texture is just barely al dente.
- Squeeze as much liquid as possible from the thawed spinach to prevent your filling from becoming watery.
- To save time for baking and serving, you can make the filling ahead of time, fill the shells, cover, and store in the refrigerator.
Variations and Substitutions:
- Greens: While spinach is a classic choice, feel free to experiment with other leafy greens like kale or Swiss chard. Cook your pasta until it is fully cooked prior adding it to the mixture, then drain the water.
- Cheese: Increase the amount of crumbled feta or goat cheese if you want the ricotta to have more tartness.
- Meat: For a different taste, you can replace the beef with ground turkey or Italian sausage.
- Vegetarian option: Omit the meat and double up on the greens and cheese for a satisfying vegetarian version.
Storage and Reheating Tips:
If food is packaged tightly, it can be refrigerated for a duration of three to four days.
Reheat, covered with foil, in an oven preheated to 350°F (175°C), until well heated (This should take around 20 minutes).
You can also reheat individual portions in the microwave, though the texture may not be quite as good as oven reheating.
Serving Suggestions:
Although these tasty stuffed shells make a filling supper, they also go well with crusty garlic bread to mop up the sauce and a side of green salad.
For wine lovers, a medium-bodied red like Chianti or Sangiovese complements the rich flavors perfectly.
Disclaimer: I am not a pro chef, the recipe here is something which has worked for me. However, the flavors/looks may vary.
Final Thoughts
Creating these Hearty Beef and Greens Stuffed Shells might take a bit more effort than your average weeknight dinner, but the results are well worth it.
The combination of savory beef, nutritious greens, and creamy cheese nestled in perfectly cooked pasta shells and smothered in rich tomato sauce is simply irresistible.
In my opinion, the make-ahead option is particularly valuable for meal planning.
I’d suggest experimenting with different greens or cheeses to suit your taste preferences.
Lastly but most importantly, for a healthier twist, consider using whole grain pasta shells.
