Beef and Spinach Stuffed Shells

There’s something undeniably comforting about a bubbling dish of stuffed shells, especially when they’re brimming with a savory beef and spinach filling. In my kitchen, this recipe has become a true weeknight champion. The first time I made these Beef and Spinach Stuffed Shells, the aroma alone had everyone gathered around the table before I even announced dinner. The giant pasta shells, each plump with a flavorful mixture, were an instant hit. Even my pickiest eater, who usually shies away from anything green, devoured these, proclaiming them “the best pasta ever!” It’s a dish that’s both satisfying and surprisingly easy to prepare, making it perfect for busy evenings or a cozy weekend gathering. The combination of rich beef, earthy spinach, and creamy ricotta, all enveloped in tender pasta and bathed in a tangy tomato sauce, creates a symphony of flavors and textures that’s simply irresistible. Trust me, once you try these Beef and Spinach Stuffed Shells, they’ll quickly become a beloved staple in your own home, just like they have in mine. Get ready to experience pasta perfection that will have everyone asking for seconds!

Ingredients

• Jumbo Pasta Shells: (About 24 shells) The star of the show, these large shells provide the perfect vessel for our delicious filling.
• Ground Beef: (1 pound) Provides a rich, savory base for the filling and is a great source of protein.
• Frozen Spinach: (10 ounces, thawed and squeezed dry) Adds a boost of nutrients and a subtle earthy flavor, balancing the richness of the beef.
• Ricotta Cheese: (15 ounces, whole milk or part-skim) Lends a creamy texture and mild flavor to the filling, binding everything together.
• Parmesan Cheese: (1/2 cup, grated, plus more for topping) Offers a salty, nutty flavor that enhances both the filling and the overall dish.
• Mozzarella Cheese: (8 ounces, shredded) Melts beautifully and creates a gooey, cheesy topping that everyone loves.
• Egg: (1 large) Acts as a binder for the filling, helping it hold its shape within the shells.
• Onion: (1 medium, finely chopped) Adds aromatic depth and sweetness to the meat sauce and filling.
• Garlic: (3 cloves, minced) Provides a pungent, savory flavor that complements the beef and spinach.
• Canned Crushed Tomatoes: (28 ounces) Forms the base of the flavorful tomato sauce, adding acidity and sweetness.
• Tomato Paste: (2 tablespoons) Intensifies the tomato flavor of the sauce and adds richness and depth.
• Italian Seasoning: (2 teaspoons) A blend of herbs that provides classic Italian flavor to the sauce and filling.
• Dried Oregano: (1 teaspoon) Adds a slightly peppery and aromatic note to the sauce.
• Salt: (To taste) Enhances the flavors of all ingredients.
• Black Pepper: (To taste) Adds a subtle spice and complements the other seasonings.
• Olive Oil: (2 tablespoons) Used for sautéing the onion and garlic and adding richness to the sauce.
• Fresh Parsley: (Optional, chopped, for garnish) Adds a fresh, herbaceous touch and visual appeal.

Instructions

1. Prepare the Pasta Shells: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions for al dente, usually about 8-10 minutes. Be careful not to overcook them, as they need to be firm enough to stuff. Once cooked, gently drain the shells and rinse them with cold water to stop the cooking process and prevent sticking. Lay them out in a single layer on a lightly oiled baking sheet or parchment paper to prevent them from sticking together while you prepare the filling.
2. Make the Meat Sauce: While the pasta is cooking, prepare the meat sauce. Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned and no longer pink. Drain off any excess grease.
3. Simmer the Tomato Sauce: Stir in the crushed tomatoes, tomato paste, Italian seasoning, dried oregano, salt, and pepper to the skillet with the browned beef. Bring the sauce to a simmer, then reduce the heat to low and cover. Let the sauce simmer for at least 15-20 minutes, or longer if time allows, to allow the flavors to meld and deepen. Stir occasionally to prevent sticking. Taste and adjust seasonings as needed. A longer simmer will result in a richer, more flavorful sauce.
4. Prepare the Spinach Ricotta Filling: While the sauce simmers, prepare the spinach ricotta filling. In a medium bowl, combine the thawed and well-squeezed spinach, ricotta cheese, grated Parmesan cheese, mozzarella cheese (reserve some for topping), and egg. Mix well until all ingredients are thoroughly combined. Season with salt and pepper to taste. Ensure the spinach is squeezed dry to prevent a watery filling.
5. Assemble the Stuffed Shells: Pour a thin layer of the meat sauce (about 1 cup) into the bottom of a 9×13 inch baking dish or a similar sized oven-safe dish. This will prevent the shells from sticking and add flavor from the bottom up. Take each cooked pasta shell and generously stuff it with the spinach ricotta filling using a spoon or your fingers. Don’t be shy about filling them; you want each shell to be plump and satisfying. Arrange the stuffed shells in the baking dish, nestled closely together on top of the sauce.
6. Top and Bake: Once all the shells are stuffed and arranged in the dish, spoon the remaining meat sauce evenly over the stuffed shells, ensuring they are well covered. Sprinkle the reserved shredded mozzarella cheese and additional grated Parmesan cheese over the top of the sauce.
7. Bake to Perfection: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and continue to bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the sauce is heated through and bubbling. The internal temperature should reach 165°F (74°C).
8. Rest and Serve: Let the Beef and Spinach Stuffed Shells rest for 5-10 minutes before serving. This allows the filling to set slightly and makes them easier to serve. Garnish with fresh chopped parsley, if desired, for a pop of color and freshness. Serve hot and enjoy!

Nutrition Facts

(Per Serving, approximate, based on 6 servings)

• Servings: 6
• Calories: Approximately 550-650 kcal
• Protein: 30-35g
• Fat: 25-30g

(Note: Nutritional values are estimates and may vary depending on specific ingredients used and portion sizes. For precise nutritional information, use a nutrition calculator and input the exact brands and quantities of ingredients used.)

Preparation Time

Prep Time: Approximately 30-40 minutes
Cook Time: Approximately 45-55 minutes
Total Time: Approximately 1 hour 15 minutes – 1 hour 35 minutes

This Beef and Spinach Stuffed Shells recipe is wonderfully achievable, even on a weeknight. The active preparation involves cooking the pasta, browning the beef, simmering the sauce, and mixing the filling. While the sauce simmers and the shells bake, you have time to relax or prepare a side dish. The hands-on time is relatively short, and the oven does most of the work, resulting in a satisfying and flavorful meal that’s well worth the effort.

How to Serve

These Beef and Spinach Stuffed Shells are a complete meal in themselves, but they pair beautifully with a variety of side dishes to create a more well-rounded and satisfying dining experience. Here are some serving suggestions:

• Classic Salad:
  • Caesar Salad: The creamy, tangy dressing and crisp romaine lettuce provide a refreshing contrast to the rich stuffed shells.
  • Italian Salad: A simple salad with mixed greens, tomatoes, cucumbers, red onion, and a light vinaigrette complements the Italian flavors of the dish.
  • Caprese Salad: Fresh mozzarella, ripe tomatoes, and basil drizzled with balsamic glaze offer a light and flavorful side.
• Vegetables:
  • Garlic Bread or Breadsticks: Perfect for soaking up the delicious tomato sauce.
  • Roasted Vegetables: Asparagus, broccoli, zucchini, or bell peppers roasted with olive oil and herbs offer a healthy and flavorful side.
  • Steamed Green Beans: Simple and light, steamed green beans provide a fresh and crisp counterpoint to the richness of the stuffed shells.
• Other Italian-Inspired Sides:
  • Bruschetta: Toasted bread topped with tomatoes, basil, and garlic provides a flavorful appetizer or side.
  • Antipasto Platter: A selection of cured meats, cheeses, olives, and marinated vegetables makes a great starter or accompaniment.
• Wine Pairings:
  • Chianti: A classic Italian red wine that pairs well with tomato-based pasta dishes.
  • Sangiovese: Another Italian red with bright acidity that complements the richness of the stuffed shells.
  • Pinot Grigio: A light and crisp white wine that can also pair nicely, especially if you prefer white wine.

Additional Tips for Perfect Beef and Spinach Stuffed Shells

1. Don’t Overcook the Shells: Al dente is key! Overcooked shells will become mushy and difficult to stuff. Cook them just until they are pliable but still firm to the bite. They will continue to cook in the oven.
2. Squeeze Spinach Dry: This is crucial! Excess moisture from the spinach will make the filling watery and can prevent the shells from baking properly. Squeeze the thawed spinach thoroughly with your hands or in a clean kitchen towel to remove as much water as possible.
3. Customize Your Cheese: Feel free to experiment with different cheeses in the filling. Provolone, Fontina, or even a blend of Italian cheeses can add unique flavor profiles. For a richer flavor, use whole milk ricotta.
4. Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the meat sauce or the ricotta filling. You can also use spicy Italian sausage in place of some or all of the ground beef for a bolder flavor.
5. Make it Vegetarian (or Vegan): To make this dish vegetarian, simply omit the ground beef and add more vegetables to the sauce, such as diced zucchini, mushrooms, or bell peppers. For a vegan version, use plant-based ground “beef,” vegan ricotta cheese, and a flax egg or other egg replacer. Ensure your Parmesan and Mozzarella substitutes are also vegan.
6. Prepare Ahead of Time: You can assemble the stuffed shells ahead of time, cover them tightly with plastic wrap, and refrigerate them for up to 24 hours before baking. This makes it a great dish for entertaining. You may need to add 10-15 minutes to the baking time if baking directly from the refrigerator.
7. Freeze for Later: Baked stuffed shells freeze beautifully. Let them cool completely, then wrap the baking dish tightly with plastic wrap and then aluminum foil. Freeze for up to 2-3 months. To reheat, thaw overnight in the refrigerator, then bake at 350°F (175°C) for 30-40 minutes, or until heated through and bubbly.
8. Garnish Creatively: While parsley is classic, consider other garnishes to add flavor and visual appeal. Fresh basil leaves, a sprinkle of grated Pecorino Romano cheese, or a drizzle of balsamic glaze can elevate the presentation and taste.

Frequently Asked Questions (FAQ) About Beef and Spinach Stuffed Shells

Q1: Can I use fresh spinach instead of frozen?

A: Yes, you can definitely use fresh spinach. You’ll need about 1 pound of fresh spinach. Sauté it in a pan with a little olive oil and garlic until wilted. Make sure to drain any excess liquid and chop it finely before adding it to the ricotta filling. Frozen spinach is convenient and often pre-chopped, but fresh spinach offers a slightly more delicate flavor.

Q2: What if I can’t find jumbo pasta shells? Can I use another type of pasta?

A: Jumbo shells are ideal for stuffing, but if you can’t find them, you can use manicotti tubes or even large rigatoni pasta as alternatives. Manicotti tubes are similar in shape and size to jumbo shells. Rigatoni, while smaller, can still be stuffed with the filling, though it will be a bit more delicate work. Adjust cooking time accordingly for different pasta types.

Q3: How do I prevent the shells from sticking together after boiling?

A: Rinsing the cooked shells with cold water immediately after draining is crucial to stop the cooking process and remove excess starch, which helps prevent sticking. Laying them out in a single layer on a lightly oiled baking sheet or parchment paper also helps them dry slightly and prevents them from clumping together.

Q4: Can I make the meat sauce ahead of time?

A: Absolutely! Making the meat sauce ahead of time is a great time-saving tip. You can prepare the sauce a day or two in advance and store it in the refrigerator. In fact, the flavors often deepen and improve when the sauce is made ahead. Just reheat it before assembling the stuffed shells.

Q5: My stuffed shells are watery after baking. What did I do wrong?

A: Watery stuffed shells are usually caused by excess moisture in the spinach or ricotta. It’s essential to squeeze the thawed spinach very thoroughly to remove as much water as possible. Also, using whole milk ricotta can sometimes contribute to excess moisture. If you are concerned, you can drain the ricotta in a cheesecloth-lined sieve for an hour or two before using it.

Q6: Can I add other vegetables to the filling besides spinach?

A: Yes, you can customize the filling with other vegetables. Sautéed mushrooms, chopped artichoke hearts, or roasted red peppers would all be delicious additions. Just make sure to chop them finely and cook them before adding them to the ricotta mixture.

Q7: How long do leftovers last in the refrigerator?

A: Leftover Beef and Spinach Stuffed Shells will keep well in the refrigerator for 3-4 days when stored in an airtight container. Reheat them in the oven at 350°F (175°C) or in the microwave until heated through.

Q8: Can I use ground turkey or chicken instead of ground beef?

A: Yes, ground turkey or chicken can be substituted for ground beef in this recipe. They will provide a lighter flavor profile. If using ground turkey or chicken, ensure they are cooked thoroughly to an internal temperature of 165°F (74°C). You may want to add a little extra olive oil or butter to the sauce as ground turkey and chicken tend to be leaner than ground beef.

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