Spinach and Ground Beef Stuffed Shells Recipe
These Spinach and Ground Beef Stuffed Shells combine tender jumbo pasta shells with a savory mixture of seasoned ground beef and fresh spinach, all baked in a rich marinara sauce and topped with melted mozzarella and Parmesan cheese. This hearty Italian-inspired casserole is perfect for a comforting family meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Shells
- 12 ounces jumbo pasta shells (about 20–24 shells)
- Salt, to taste (for pasta water)
Filling
- 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)
Topping and Sauce
- 1 cup marinara sauce (remaining half)
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
Instructions
- Preheat the Oven and Cook Pasta: Preheat your oven to 400°F (200°C). Bring 6 cups of salted water to a boil in a large pot and cook the jumbo pasta shells until al dente, following package instructions. Drain carefully to avoid breakage; shells will finish cooking in the oven.
- Prepare the Filling: While pasta cooks, heat a large skillet over medium heat. Add ground beef, diced onion, and minced garlic. Cook for 3–4 minutes, stirring occasionally, until beef is browned and onions are softened. Add spinach, basil, garlic powder, oregano, salt, and pepper. Continue cooking for 2 more minutes until spinach wilts. Stir in half of the marinara sauce to blend flavors.
- Assemble the Shells: Arrange the drained pasta shells in a 13×9-inch casserole dish. Fill each shell generously with 2–3 tablespoons of the beef and spinach mixture.
- Add Sauce and Cheese: Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle shredded mozzarella and Parmesan cheese on top.
- Bake: Cover the casserole with foil and bake for 15 minutes. Remove foil and broil for 1–2 minutes until the cheese is golden and bubbly, watching carefully to prevent burning.
- Serve: Let the dish cool slightly before serving. Garnish with extra Parmesan or fresh basil if desired. Enjoy warm.
Notes
- Be careful not to overcook the pasta shells in boiling water to avoid mushy texture after baking.
- You can substitute ground beef with ground turkey or plant-based beef for a different protein option.
- If fresh spinach is not available, frozen spinach (thawed and drained) can be used.
- Baking with foil on helps steam and finish cooking the shells evenly before broiling for a cheesy golden top.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best results.
Keywords: Stuffed shells, Spinach and beef pasta, Baked pasta shell recipe, Italian stuffed shells, Ground beef casserole
