Easy Spinach and Ground Beef Stuffed Shells for Dinner Recipe
This Easy Spinach and Ground Beef Stuffed Shells recipe offers a hearty and comforting Italian-inspired dinner. Jumbo pasta shells are stuffed with a savory mixture of ground beef, fresh spinach, and aromatic herbs, then baked in marinara sauce topped with melted mozzarella and Parmesan cheese. It’s a family-friendly meal that’s both delicious and simple to prepare, perfect for a satisfying weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Pasta
- 12 ounces jumbo pasta shells (about 20–24 shells)
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
Sauce and Cheese
- 2 cups marinara sauce, divided
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
Instructions
- Preheat the oven and cook the pasta: Preheat your oven to 400°F (200°C). In a large pot, bring 6 cups of salted water to a boil. Cook the jumbo pasta shells al dente according to package instructions, usually about 8-10 minutes. Drain carefully to avoid breakage, since the shells will finish cooking in the oven.
- Prepare the filling: 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. Drain excess fat if necessary. Add the fresh spinach, basil, garlic powder, oregano, salt, and pepper. Cook for an additional 2 minutes until the spinach wilts. Stir in half of the marinara sauce (about 1 cup) to blend the flavors.
- Assemble the shells: Arrange the cooked pasta shells in a 13×9-inch casserole dish. Using a spoon, carefully fill each shell with 2–3 tablespoons of the beef and spinach mixture, distributing evenly.
- Add sauce and cheese: Pour the remaining 1 cup of marinara sauce evenly over the stuffed shells. Sprinkle the shredded mozzarella and Parmesan cheese uniformly over the top for a gooey, golden finish.
- Bake: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 15 minutes. Then remove the foil and broil for 1–2 minutes until the cheese is bubbly and golden brown. Watch carefully to prevent burning.
- Serve: Remove from the oven and allow the dish to cool for a few minutes. Garnish with additional Parmesan cheese or fresh basil if desired. Serve warm and enjoy!
Notes
- Do not overcook the pasta shells during boiling to prevent tearing when stuffing.
- Use fresh spinach for best flavor and texture; frozen spinach can be substituted but should be thawed and drained well.
- If preferred, low-fat cheese varieties can be used to reduce fat content.
- For a vegetarian version, replace ground beef with cooked lentils or a plant-based meat alternative.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
Keywords: stuffed shells, spinach, ground beef, easy dinner, Italian pasta, baked pasta shells, family meal
