Stuffed Shells with Meat, Cheese, and Spinach: A Delicious Comfort Food Recipe
Indulge in the ultimate comfort food experience with these cheesy, saucy, and flavor-packed stuffed shells with meat! Jumbo pasta shells are generously filled with a creamy mixture of ricotta cheese, spinach, and savory ground beef. They are then smothered in a rich marinara sauce and baked to bubbly, golden perfection. This recipe is a guaranteed crowd-pleaser and a perfect way to elevate your weeknight dinner routine.
Stuffed shells are a culinary delight that I consistently order whenever I spot them on a restaurant menu. However, it took me years to realize that these flavorful pasta pockets are surprisingly simple to make at home! Forget the store-bought versions; crafting your own allows you to customize the filling, select your preferred meats and cheeses, and even prepare a large batch for future enjoyment. The possibilities are endless!
The key to extraordinary stuffed shells lies in maximizing the flavor of the filling. This recipe features a delicious blend of creamy ricotta, hearty spinach, and aromatic oregano. The homemade aspect allows for total customization. Feel free to experiment with different meats, explore cheese variations, or create a substantial batch to freeze for convenient future meals. Once you’ve savored these homemade stuffed shells, you’ll never revert to the store-bought alternative!
Ingredients You’ll Need
One of the best aspects of stuffed shells is their incredible versatility! You can easily adapt the recipe by incorporating different ground meats, adding your favorite vegetables, or experimenting with various cheese combinations. Here’s what you’ll need to get started on your culinary adventure:
- Jumbo pasta shells: These oversized shells, known as conchiglioni in Italian, are designed to hold generous amounts of filling. Aim for around 18 shells, but I always recommend cooking a few extras in case some break during the boiling process.
- Ground meat: The meat component adds depth and richness to the stuffing. Italian sausage (sweet or spicy), ground beef, ground turkey, ground chicken, or ground pork all work beautifully in this recipe. Feel free to use a single type of meat or create a flavorful blend for an even more complex taste.
- Ricotta cheese: I prefer using whole milk ricotta for the filling because it imparts a luxuriously rich and creamy texture. Part-skim ricotta is a viable alternative, but keep in mind that it will result in a slightly less creamy filling, though still undeniably delicious.
- Frozen spinach: Ensure that the frozen spinach is thoroughly thawed and drained. To remove excess moisture, I like to wrap the thawed spinach in a clean kitchen towel and squeeze out any remaining water, preventing a watery filling.
- Egg: The egg acts as a binding agent, helping to hold the meat and cheese filling together while also ensuring it remains delightfully moist during baking.
- Seasoning: I keep the ricotta filling simple and classic with dried oregano, salt, and pepper. However, you can customize the seasoning to your liking. Add a pinch of garlic powder or a dash of red pepper flakes for an extra kick of flavor. If you don’t have ground oregano on hand, dried basil or Italian seasoning make excellent substitutes.
- Marinara sauce: The sauce is the delicious blanket that these pasta shells will bake in, use your favorite store-bought marinara sauce brand to speed up the process or make your own from scratch!
- Shredded mozzarella cheese: A generous topping of shredded mozzarella is indispensable for achieving that irresistible bubbly, golden-brown crust. If possible, opt for freshly shredded mozzarella, as it melts more evenly and provides a superior texture.
For precise ingredient quantities and comprehensive instructions, please refer to the recipe card below.
How to Make Stuffed Shells with Meat
I frequently utilize my Lodge cast iron skillet for preparing this recipe. Its versatility makes it a staple in my kitchen, perfect for a wide array of dishes, from savory pizza dip to delectable fruit crumble. However, if you don’t have an oven-safe skillet, fret not! A standard 9×13-inch baking dish works equally well, providing ample space for the spinach and ricotta stuffed shells to bake to perfection.
- Cook the shells. Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package directions until al dente. Once cooked, drain the pasta and rinse under cold water to prevent sticking. Set aside while you prepare the filling.
- Brown the ground beef. In a large skillet over medium heat, brown the ground beef, breaking it apart with a spoon as it cooks. Once browned, drain off any excess grease. Transfer the browned beef to a bowl and set aside to cool slightly.
- Prepare the filling. In a large bowl, combine the slightly cooled browned beef, ricotta cheese, thawed and drained spinach, egg, dried oregano, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Spread a layer of marinara sauce in a baking dish. Spread a thin layer of marinara sauce evenly over the bottom of your baking dish or oven-safe skillet. This prevents the pasta from sticking and adds another layer of flavor.
- Stuff the shells. Using a small spoon or a piping bag, carefully fill each cooked jumbo shell with the prepared cheese and meat mixture. Aim to distribute the filling evenly among the shells.
- Spoon the remaining marinara over the shells. Arrange the stuffed shells in a single layer over the marinara sauce-coated bottom of the baking dish. Spoon the remaining marinara sauce evenly over the stuffed shells, ensuring they are well coated.
- Sprinkle with shredded mozzarella and bake. Evenly sprinkle the shredded mozzarella cheese over the saucy stuffed shells. Bake in the preheated oven at 350°F (175°C) for approximately 25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
Serving Suggestions
These baked Italian shells are incredibly satisfying and comforting, so I enjoy pairing them with lighter sides to create a well-balanced meal. Cheesy garlic bread is always a fantastic accompaniment for soaking up any extra marinara sauce, and a crisp wedge salad or a kale Caesar salad adds a refreshing element.
A crusty baguette served with my favorite bread dipping oil or a fresh Caprese salad featuring ripe tomatoes, creamy burrata, and fragrant basil is always a crowd-pleaser. And for dessert, classic Toll House cookies are a perennial family favorite!
How to Make Stuffed Shells Ahead of Time
To prepare these stuffed shells in advance, simply stuff the shells, layer them with sauce and cheese in your chosen skillet or baking pan, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When you’re ready to bake, simply place the dish in the oven and add a few extra minutes to the baking time, as the dish will be starting cold from the refrigerator. In less than 30 minutes, you’ll have a delicious, family-friendly dinner ready to serve!
Freezing Instructions
Stuffed pasta shells are an ideal freezer meal and a wonderful dish to share with friends and family. If you plan to freeze them for later use, prepare everything in a disposable baking dish. This allows you to transfer them directly from the freezer to the hot oven without worrying about cracking or shattering the baking dish. Additionally, it eliminates the need to retrieve your pan if you’re sharing the dish with others!
Assemble the dish as you normally would, including layering the mozzarella cheese on top. Once everything is ready, cover the dish tightly with aluminum foil, followed by a secure wrapping of plastic wrap. Don’t hesitate to add an extra layer or two of plastic wrap to prevent freezer burn. Store in the freezer for up to 3 months. When you’re ready to bake, thaw the dish overnight in the refrigerator and bake as directed until bubbly, golden brown, and heated through.
Storing Leftovers
Store any leftover stuffed shells in an airtight container in the refrigerator for up to 4 days.
The quickest and easiest way to reheat leftover stuffed shells is to place a serving on a microwave-safe plate, cover it with a paper towel (to prevent tomato splatters!), and microwave in 30-second increments until heated through and the cheese is gooey once more.
For a delightful finishing touch, sprinkle your reheated shells with grated Parmesan cheese to restore them to their original day-one glory!
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, absolutely! To substitute fresh spinach for a 10-ounce box of frozen spinach, you’ll need approximately 1 pound of fresh spinach. Simply sauté the fresh spinach in a little olive oil until wilted, then allow it to cool slightly before squeezing out any excess moisture. Once prepared, add the sautéed spinach to the ricotta filling.
What can you use instead of ricotta cheese?
If you’re seeking an alternative to ricotta cheese, consider using cottage cheese (blending it in a blender or food processor will create a smoother consistency, though this is optional) or mascarpone cheese for a creamy twist. For a particularly decadent filling, cream cheese offers a rich and smooth alternative.
Can I make this vegetarian?
Certainly! To create a vegetarian version of this dish, simply omit the meat and add extra spinach, sautéed mushrooms, or finely chopped zucchini to the filling. You can also incorporate crumbled tofu for an extra boost of protein.
More Pasta Recipes You’ll Love
- Baked Boursin Cheese Pasta
- Pepperoni Pizza Pasta
- Creamy Tuscan Chicken Pasta
- One Pot Pasta with Italian Sausage
- Cacio e Pepe Pasta
- Baked Feta Pasta
- Or any of these Quick and Easy Pasta Recipes!
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Stuffed Shells with Meat Recipe
Stuffed Shells with Meat Recipe
Whip up an Italian comfort food favorite with a quick and easy recipe for Stuffed Shells with Meat, Cheese and Spinach.
Author: Kelly Senyei
Ingredients
- 18 jumbo pasta shells
- 1 pound ground beef or other ground meat (See Kelly’s Note)
- ¾ cup whole milk ricotta
- 1 (10-oz.) package frozen chopped spinach, thawed and drained well
- 1 large egg
- 2 teaspoons ground oregano
- 3 cups homemade or store-bought marinara sauce
- 1 ½ cups shredded mozzarella cheese
- Grated Parmesan cheese, for garnish
Instructions
- Preheat the oven to 350°F.
- Bring a large pot of salted water to a boil. Add the shells and cook until al dente, about 9 minutes. Drain the shells, rinse them with cool water, then set them aside.
- Add the ground beef to a large nonstick skillet set over medium heat and cook, breaking it apart with a spatula, until it is no longer pink. Using a slotted spoon, transfer the ground beef to a bowl and set it aside to cool completely.
- Once the ground beef has cooled, stir in the ricotta cheese, spinach, egg, oregano, ½ teaspoon salt and ¼ teaspoon pepper.
- Add half of the tomato sauce to the bottom of a 10-inch skillet or baking dish.
- Divide the ground beef mixture among the shells then arrange them in a single layer in the baking dish. Top the shells with the remaining sauce then sprinkle them with the mozzarella cheese.
- Bake the shells until the cheese is melted and the shells just begin to crisp, about 25 minutes.
- Top the shells with grated Parmesan cheese and fresh basil and then serve.
Kelly’s Notes
- Any type of ground meat can be used in this recipe, include ground beef, chicken or turkey. If you use Italian sausage, make sure to remove the casings prior to proceeding with the recipe as directed.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Make-ahead: You can assemble the whole dish a day ahead. Simply stuff the shells, layer them with sauce and cheese in your baking dish, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When you’re ready to bake, simply pop it in the oven, adding a few extra minutes to the bake time if it’s coming straight from the fridge.
- Freezing: Prepare in a disposable baking dish for easy sharing. Cover tightly with foil and plastic wrap, then freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed until bubbly and golden.
Nutrition
Calories: 345kcal
Carbohydrates: 20g
Protein: 21g
Fat: 20g
Saturated Fat: 9g
Trans Fat: 1g
Cholesterol: 89mg
Sodium: 680mg
Potassium: 552mg
Fiber: 2g
Sugar: 5g
Vitamin A: 695IU
Vitamin C: 6mg
Calcium: 191mg
Iron: 3mg