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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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
- Serving Size: one normal portion
- Calories: 650
- Fat: 30g
- Protein: 35g