If you’re looking for a comforting, hearty dish that feels like a warm hug on a plate, look no further than these Spinach and Ground Beef Stuffed Shells. This recipe takes the classic stuffed pasta concept and elevates it with a delicious mixture of savory ground beef, vibrant spinach, and gooey cheese. Perfect for family dinners or meal prep, these shells are not only satisfying but also easy to make. Let’s dive into why this dish deserves a spot on your dinner table!
Why It Deserves a Spot
Spinach and Ground Beef Stuffed Shells are a delightful way to combine the goodness of pasta with protein and greens. The jumbo shells provide a perfect vessel for the filling, and the addition of marinara sauce makes every bite flavorful. This dish is versatile; you can adjust the spices to suit your palate or even swap out the beef for turkey or a plant-based protein. Plus, it’s a great way to sneak in some veggies for those picky eaters in your life!
Ingredient List
- 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 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
Prep & Cook Tools
- Large pot for boiling pasta
- Large skillet for cooking the beef and veggies
- Baking dish for assembling and baking the stuffed shells
- Mixing bowl for combining filling ingredients
- Wooden spoon or spatula for stirring
Spinach and Ground Beef Stuffed Shells — Do This Next
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Once cooked, drain and set aside on a baking sheet to cool slightly.
Step 2: Prepare the Filling
In a large skillet over medium heat, add the ground beef and diced onion. Cook until the beef is browned and the onion is translucent, about 5-7 minutes. Drain excess fat if necessary.
Step 3: Add Garlic and Spinach
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant. Then, stir in the spinach, basil, garlic powder, oregano, salt, and pepper. Cook until the spinach wilts, about 2-3 minutes. Remove from heat and let cool slightly.
Step 4: Mix in the Cheese
In a mixing bowl, combine the beef and spinach mixture with half of the mozzarella and all of the Parmesan cheese. Stir until well combined.
Step 5: Stuff the Shells
Preheat your oven to 375°F (190°C). Spread a layer of marinara sauce on the bottom of a baking dish. Using a spoon, fill each cooked pasta shell with the beef and spinach mixture, placing them seam-side up in the dish.
Step 6: Add Sauce and Cheese
Once all the shells are stuffed, pour the remaining marinara sauce over the top. Sprinkle the remaining mozzarella cheese on top of the sauce.
Step 7: Bake
Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
Step 8: Serve
Let the stuffed shells cool for a few minutes before serving. Enjoy your delicious Spinach and Ground Beef Stuffed Shells with a side salad or garlic bread for a complete meal!
In-Season Flavor Ideas
- Substitute fresh herbs like parsley or thyme for a different flavor profile.
- Add chopped sun-dried tomatoes for a burst of tanginess.
- Incorporate different cheeses like ricotta for a creamier filling.
- Try adding sautéed mushrooms for an earthy depth.
Steer Clear of These
When making your Spinach and Ground Beef Stuffed Shells, be cautious of using overly processed ingredients. Avoid pre-packaged sauces with preservatives, as they can detract from the fresh flavors of your dish. Additionally, steer clear of overcooking the pasta; it should be al dente to hold its shape when stuffed and baked.
Store, Freeze & Reheat
Leftover Spinach and Ground Beef Stuffed Shells can be stored in an airtight container in the refrigerator for up to 3 days. If you want to freeze them, assemble the shells in the baking dish, cover tightly with foil, and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and bake in a preheated oven at 375°F until heated through, about 30 minutes.
Reader Q&A
Can I use a different type of meat in this recipe?
Absolutely! You can substitute ground turkey, chicken, or even a meat alternative like lentils or crumbled tofu for a vegetarian option.
How can I make this dish spicier?
To add some heat, consider mixing in red pepper flakes or diced jalapeños into the beef filling. You can also use a spicy marinara sauce for an extra kick.
Is there a way to make this recipe gluten-free?
Yes! You can use gluten-free jumbo pasta shells, which are readily available at most grocery stores. Just make sure to check the labels for any additional ingredients.
What can I serve with Spinach and Ground Beef Stuffed Shells?
These stuffed shells pair beautifully with a simple side salad, garlic bread, or roasted vegetables for a balanced meal. A nice glass of red wine can also enhance the dining experience!
One Pan, More Ideas
The Last Word
Spinach and Ground Beef Stuffed Shells are not just a meal; they are an experience that showcases the comfort of home-cooked food. With each bite, you’ll enjoy layers of flavor, from the savory beef and spinach filling to the melty cheese and rich marinara sauce. This recipe is perfect for both weeknight dinners and special occasions. So gather your loved ones, serve up a big dish of these delicious stuffed shells, and watch as everyone comes back for seconds!
Whether you’re a seasoned chef or a novice in the kitchen, this dish is sure to impress. Happy cooking!
Spinach and Ground Beef Stuffed Shells
Equipment
- Large pot for boiling pasta
- Large skillet for cooking the beef and veggies
- Baking dish for assembling and baking the stuffed shells
- Mixing bowl for combining filling ingredients
- Wooden spoon or spatula for stirring
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 spinach loosely packed
- 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
- Begin by bringing a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Once cooked, drain and set aside on a baking sheet to cool slightly.
- In a large skillet over medium heat, add the ground beef and diced onion. Cook until the beef is browned and the onion is translucent, about 5-7 minutes. Drain excess fat if necessary.
- Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant. Then, stir in the spinach, basil, garlic powder, oregano, salt, and pepper. Cook until the spinach wilts, about 2-3 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine the beef and spinach mixture with half of the mozzarella and all of the Parmesan cheese. Stir until well combined.
- Preheat your oven to 375°F (190°C). Spread a layer of marinara sauce on the bottom of a baking dish. Using a spoon, fill each cooked pasta shell with the beef and spinach mixture, placing them seam-side up in the dish.
- Once all the shells are stuffed, pour the remaining marinara sauce over the top. Sprinkle the remaining mozzarella cheese on top of the sauce.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
- Let the stuffed shells cool for a few minutes before serving. Enjoy your delicious Spinach and Ground Beef Stuffed Shells with a side salad or garlic bread for a complete meal!
Notes
- You can substitute ground beef with ground turkey, chicken, or plant-based alternatives for different dietary preferences.
- To add a spicy kick, incorporate red pepper flakes or use a spicy marinara sauce.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months; reheat in the oven for best results.
