Description
Stuffed Shells with Ground Beef
Ingredients:
27 jumbo pasta shells
1 tsp olive oil
1 onion, chopped
¾ tsp kosher salt, divided
2 garlic cloves, chopped
1 lb lean ground beef
28 oz marinara sauce
15 oz part-skim ricotta cheese
1 egg
16 oz frozen spinach, thawed and squeezed
2 cups shredded Italian cheese blend, divided
½ cup Parmesan cheese, divided
Chopped fresh parsley
Directions:
Preheat oven to 350°F.
Cook pasta shells 2-3 minutes less than package directions. Drain and rinse with cold water.
Heat olive oil in a skillet over medium heat. Sauté onion with ¼ tsp salt for 3-5 minutes. Add garlic and cook 1 minute.
Add ground beef and ¼ tsp salt. Cook 5-7 minutes until browned. Stir in marinara sauce and remove from heat.
In a bowl, mix ricotta, egg, spinach, 1 cup Italian cheese blend, ¼ cup Parmesan, and ¼ tsp salt.
Fill each shell with 2 heaping tablespoons of the ricotta mixture.
Spread half the beef marinara sauce in a baking dish. Arrange filled shells on top. Cover with remaining sauce, 1 cup Italian cheese blend, and ¼ cup Parmesan.
Cover with foil and bake for 40 minutes. Uncover and bake 5 more minutes until cheese is bubbly.
Garnish with parsley and serve hot.
Prep Time: 1 hour
Kcal: 420 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect stuffed shells every time. First, ensure your spinach is thoroughly thawed and squeezed of all excess liquid using a clean kitchen towel. This prevents a watery filling. When cooking the jumbo shells, undercook them significantly as they will finish cooking in the oven; this avoids mushy pasta. For the beef filling, cook the onion until soft and translucent before adding the garlic to prevent burning. After browning the ground beef, drain any excess fat for a less greasy dish. When mixing the ricotta filling, combine the egg, ricotta, and seasonings first to create a smooth base before folding in the spinach and cheeses. Use a piping bag or a zip-top bag with a corner snipped off to neatly fill the shells. Arrange them in the baking dish snugly to prevent tipping.
Serving Suggestions
These rich and cheesy stuffed shells are a complete meal on their own, but can be elevated with simple sides. Serve with a crisp green salad dressed with a light Italian vinaigrette to cut through the richness. Garlic bread or a warm, crusty baguette is perfect for soaking up the extra sauce. For a lighter option, pair with roasted vegetables like broccoli or zucchini. A glass of medium-bodied red wine, such as a Chianti or Sangiovese, complements the tomato and beef flavors beautifully.
How-to Summary
To summarize: undercook jumbo pasta shells. Sauté onion and garlic, then brown ground beef. Mix ricotta, egg, spinach, and cheeses for the filling. Fill each shell with the ricotta mixture. Spread a layer of beef marinara sauce in a dish, add the stuffed shells, and top with remaining sauce and cheese. Bake covered for 40 minutes at 350°F, then uncovered for 5 minutes until bubbly.
Frequently Asked Questions
Can I make stuffed shells ahead of time? Absolutely. Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if cooking straight from the fridge.
Can I use a different protein? Yes. Ground turkey, Italian sausage, or a plant-based meat alternative work well. Adjust seasoning as needed.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the entire dish, covered with foil, in a 325°F oven until warmed through.
Can I freeze stuffed shells? Yes. Assemble the unbaked dish, wrap tightly in foil and plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
What can I substitute for ricotta? Cottage cheese (small-curd, drained) or a mixture of mascarpone and a little mozzarella can be used, though the texture will vary.
Common Mistakes to Avoid
Avoid overcooking the pasta shells initially, as they will become too soft when baked. Do not skip squeezing the spinach dry; excess moisture will make the filling runny. Ensure your ground beef is well-drained after browning to prevent a greasy sauce. Do not overfill the shells, as the filling will expand during baking and may burst out. Finally, do not forget to cover the dish with foil for the majority of the baking time; this ensures the shells heat through properly without drying out or burning the cheese topping.
Conclusion
This stuffed shells recipe is a reliable, crowd-pleasing classic that combines hearty ground beef, creamy ricotta, and vibrant spinach in a flavorful marinara sauce. By following the detailed steps and tips provided, you can avoid common pitfalls and create a perfectly baked, comforting dish. Ideal for family dinners, meal prep, or entertaining, this versatile recipe is sure to become a cherished favorite in your cooking repertoire.