Name: Spinach and Ground Beef Stuffed Shells Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 12 ounces jumbo pasta shells (about 20–24 shells); Salt, to taste (for pasta water); 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; 1 cup marinara sauce (half of total); 1 cup marinara sauce (remaining half); 1 cup shredded mozzarella cheese; 1/2 cup shredded Parmesan cheese

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Introduction

These Spinach and Ground Beef Stuffed Shells are a comforting and hearty dish perfect for a family dinner. Packed with flavorful ground beef, fresh spinach, and melted cheese, they combine classic Italian flavors in a crowd-pleasing baked pasta meal.

Three large pasta shells lie on a white plate set on a white marbled surface. Each shell is filled with a mixture of ground meat, spinach leaves, and tomato sauce, topped with melted cheese that is slightly browned. The shells are a golden yellow color with ridged textures on the outside, and small pieces of green herbs are sprinkled around on the plate. The natural lighting highlights the juicy, savory filling inside the shells. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces jumbo pasta shells (about 20–24 shells)
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
2 cups marinara sauce
1 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese

Instructions

Step 1: Preheat your oven to 400°F (200°C). In a large pot, bring 6 cups of water to a boil with a pinch of salt. Cook the jumbo pasta shells al dente according to package instructions, being careful not to overcook since they will finish cooking in the oven. Drain and set aside.
Step 2: While the pasta cooks, heat a large skillet over medium heat. Add the ground beef, diced onion, and minced garlic. Cook for 3–4 minutes, stirring occasionally, until the beef is browned and the onion has softened.
Step 3: Add the fresh spinach, basil, garlic powder, oregano, salt, and pepper to the skillet. Cook for another 2 minutes until the spinach wilts. Stir in half of the marinara sauce to combine the flavors.
Step 4: Arrange the cooked pasta shells in a 13×9-inch casserole dish. Carefully fill each shell with 2–3 tablespoons of the beef and spinach mixture.
Step 5: Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle mozzarella and Parmesan cheese on top.
Step 6: Cover the casserole with foil and bake for 15 minutes. Remove the foil and broil for 1–2 minutes until the cheese is golden and bubbly.
Step 7: Take the dish out of the oven and let it cool slightly before serving. Enjoy warm, optionally garnished with extra Parmesan or fresh basil.

Tips & Variations

Use fresh herbs if possible for a brighter flavor, or substitute dried with half the amount.
For a vegetarian variation, substitute the ground beef with cooked lentils or a mix of sautéed mushrooms and walnuts.
Add a pinch of red pepper flakes to the filling for a bit of heat.
Make ahead by preparing the shells and filling, then refrigerate before baking on the day of serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals to avoid sogginess. This dish also freezes well; freeze in a covered container for up to 2 months and thaw overnight before reheating.

How to Serve

The image shows large shell pasta stuffed with a mix of browned ground meat, wilted dark green spinach, and small pieces of red tomato, topped with melted white cheese that slightly drips over the sides. The shells have a ridged pale yellow texture and are placed on a white plate with a thin gold rim, resting on a white marbled surface. There are five shells arranged closely, with some grated cheese sprinkled around them, and soft natural lighting highlighting the warm colors and textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta shells?

Yes, you can use medium or large pasta shells, but adjust the filling amount and baking time slightly if the shells are much smaller or larger than jumbo shells.

Do I need to cook the filling before stuffing the shells?

Cooking the filling first is important to brown the beef and soften the spinach, ensuring the flavors meld well and the filling cooks properly inside the shells.