Dinner

Easy Spinach and Ground Beef Stuffed Shells for Dinner Recipe

Bynova cole March 7, 2026March 7, 2026

Introduction

This Easy Spinach and Ground Beef Stuffed Shells recipe is a comforting and hearty dinner option that’s perfect for family meals. Filled with flavorful beef, fresh spinach, and cheese, these baked pasta shells are both satisfying and simple to prepare.

The image shows three large pasta shells on a white plate, each shell is filled with a mixture of ground meat, cooked spinach leaves, and tomato sauce. The filling is topped with melted cheese that covers part of the filling and shows a soft, slightly browned texture. The pasta shells are a light yellow color with a ridged surface, arranged close together with some small bits of green herbs sprinkled on top and on the plate. The dish is placed on a white marbled surface with parts of a red-striped cloth visible in the background. 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). Bring 6 cups of salted water to a boil in a large pot and cook the jumbo pasta shells al dente according to package instructions. Drain carefully to avoid breaking the shells.
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 softens.
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 and drained pasta shells in a 13×9-inch casserole dish. Stuff 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 shredded 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: Let the dish cool slightly before serving. Enjoy warm, with extra Parmesan or fresh basil if desired.

Tips & Variations

For a lighter version, substitute ground beef with ground turkey or chicken.
Add ricotta cheese to the beef mixture for extra creaminess.
Use fresh herbs if available for a more vibrant flavor.
To make it vegetarian, replace beef with sautéed mushrooms or lentils.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes, or microwave individual portions covered to retain moisture.

How to Serve

The image shows a white plate with four large pasta shells filled with layers of cooked ground meat, green spinach leaves, and red tomato sauce. Each shell is topped with melted white cheese that looks soft and slightly browned in spots. The pasta shells are light yellow with a ridged texture, and the filling inside is chunky with visible pieces of meat and tomato. Some grated cheese is sprinkled around the plate, which is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed shells ahead of time?

Yes, you can assemble the stuffed shells a day in advance, cover them tightly, and refrigerate. Bake just before serving, adding a few extra minutes if baking from cold.