Cheesy Beef and Spinach Stuffed Shells

Name: Cheesy Beef and Spinach Stuffed Shells
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 12 jumbo pasta shells; 1 pound ground beef; 2 cups fresh spinach, chopped; 1 cup ricotta cheese; 1 cup mozzarella cheese, shredded; 1/2 cup Parmesan cheese, grated; 1 egg; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; Salt and pepper to taste; 2 cups marinara sauce; 1 cup mozzarella cheese, for topping

Highlighted under: Home-Cooked Classics Recipes

I love diving into the comforting embrace of Cheesy Beef and Spinach Stuffed Shells! Each shell is generously packed with a savory filling of ground beef, vibrant spinach, and a creamy cheese mix that creates a delightful flavor explosion. When I make this dish, I’m transported to my childhood kitchen, where hearty meals brought warmth and joy to cold evenings. It’s an easy recipe that impresses friends and family alike, making it perfect for casual dinners or special gatherings.

Created by

Anna

Last updated on 2026-01-30T21:42:27.471Z

As I experimented with different fillings for stuffed pasta, I stumbled upon the perfect combination of flavors that made my taste buds dance. The beef mixes beautifully with the spinach, and the richness of the cheese ties it all together. Using jumbo pasta shells not only adds an element of fun to the dish but also holds the filling perfectly. I've found that adding a pinch of nutmeg enhances the overall taste profile remarkably, so don’t skip it!

During one of my cooking sessions, I decided to bake my shells with a generous layer of marinara and mozzarella on top. The bubbling cheese resulted in a delightful crust that creates a beautiful contrast to the creamy shell filling. It’s little tips like these that elevate a simple dish to a wow factor, making it a favorite in my home cooked meals.

Why You'll Love This Recipe
Hearty and satisfying meal that warms the soul
A delicious blend of tender beef and fresh spinach
Easily adaptable for different cheese or sauce variations

Mastering the Stuffed Shell Technique

Stuffed shells are a delightful way to deliver a hearty filling, but technique is key for perfect results. When boiling the pasta, be sure to monitor closely after about 8 minutes, as you want the shells to remain al dente. This firmness will help them hold their shape when filled and baked. Avoid overcooking, which can lead to shells tearing when you attempt to stuff them. Reserving a little pasta water can also be helpful in case your filling appears too dry.

For filling the shells, use a teaspoon or piping bag for precise application. I find that a piping bag speeds up the process and helps avoid mess. If you're looking to make this dish with kids or family, it's a fun activity to involve everyone in the stuffing process. Just remember to slightly coat your fingers with olive oil or cooking spray to prevent sticking!

Ingredient Insights

The flavor and texture of this dish hinge on the quality of the ingredients. Fresh spinach not only adds nutritional value but also contributes a lovely color and slight earthiness that balances the richness of the beef and cheeses. If fresh spinach isn't available, a frozen version works too; just ensure it's thoroughly thawed and drained to prevent excess moisture in the filling.

Cheese choices can also significantly change the flavor profile. While I love the combination of ricotta, mozzarella, and Parmesan here, swapping out any for a cream cheese or goat cheese can add a different dimension. Just remember that cream cheese can be denser, so you might want to mix in a bit of milk to keep a creamy consistency.

Make-Ahead and Serving Suggestions

This recipe is fantastic for meal prep. You can assemble the stuffed shells a day in advance and store them in the fridge, covered, until you’re ready to bake them. If you're planning to freeze them, do so after stuffing, but before baking. Just ensure they're well-wrapped to avoid freezer burn. To bake from frozen, increase the baking time to about 45-50 minutes, covering with foil for the first 30 minutes to prevent the tops from browning too quickly.

When serving, consider pairing these stuffed shells with a light side salad or garlic bread to offer a contrast to the richness of the dish. A simple arugula salad dressed with lemon vinaigrette brings a fresh, peppery punch that complements the flavors beautifully.

Ingredients

For the Stuffed Shells

12 jumbo pasta shells
1 pound ground beef
2 cups fresh spinach, chopped
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 egg
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste

For Assembly

2 cups marinara sauce
1 cup mozzarella cheese, for topping

Instructions

Steps

Cook the Pasta

Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo shells according to package instructions until al dente. Drain and set aside.

Prepare the Filling

In a skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add minced garlic and spinach, cooking until spinach is wilted. Remove from heat and let cool slightly. In a bowl, mix the beef-spinach mixture with ricotta, mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper.

Stuff the Shells

Spread 1 cup of marinara sauce on the bottom of a baking dish. Using a spoon, fill each cooked shell with the beef and cheese mixture. Place the stuffed shells in the baking dish and cover with the remaining marinara sauce. Sprinkle with additional mozzarella cheese.

Bake

Cover the dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, or until cheese is bubbly and golden.

Pro Tips

For an extra flavor kick, add a sprinkle of red pepper flakes to the filling or the sauce. To save time, you can prepare the filling in advance and refrigerate it for up to a day before making the dish.

Troubleshooting Common Issues

If you find that your shells are cracking or falling apart during boiling, reduce the heat slightly and stir the pasta gently. This helps prevent shells from clinging to one another and gives them space to cook evenly. Additionally, avoid placing cold shells in a heated oven directly; always allow them to come to room temperature before baking to ensure even cooking.

Should your filling turn out overly runny, try adding a bit of extra cheese or breadcrumbs to thicken it up. This can also enhance the flavor and provide a more satisfying bite.

Creative Variations

Looking to add a twist? Experiment with adding herbs like basil or oregano to your filling for a fresh burst of flavor. Roasted red peppers or artichokes can also be great additions to the beef-spinach mixture for more depth and complexity. Think about them as contributors to the holistic flavor experience!

If you're in the mood for a lighter version, substitute the ground beef for lean turkey or even a plant-based alternative, such as lentils or chickpea mash. Adjust the spices slightly as needed; ground turkey, for example, benefits from a pinch of smoked paprika for added warmth and depth.

Questions About Recipes

→ Can I use a different type of meat?

Absolutely! Ground turkey or chicken would work well as a substitute for beef.

→ Can I make this dish ahead of time?

Yes, you can assemble the shells a day in advance and bake them just before serving.

→ What can I serve with stuffed shells?

A fresh green salad or garlic bread makes for a perfect accompaniment.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.