Ground Beef and Spinach Stuffed Shells is a heartwarming Italian-American dish that’s all about comfort, flavor, and beautiful presentation. Jumbo pasta shells are generously stuffed with a savory mixture of ground beef, spinach, ricotta, and melted cheese, then baked in rich marinara sauce until perfectly bubbly and golden.

This dish strikes the perfect balance between creamy, cheesy, and hearty — a true crowd-pleaser that feels like a warm hug on a plate. It’s perfect for family dinners, potlucks, or even meal prepping for the week.

Why I Love This Recipe

I love this recipe because it combines everything I adore about comfort food — cheesy, saucy pasta with a rich, meaty filling that feels both indulgent and wholesome. The spinach adds a touch of freshness, while the beef brings heartiness and depth of flavor. Every shell is a perfect bite of creamy, tangy, savory goodness.

Another reason I love it? It’s incredibly make-ahead friendly. You can prep the shells, refrigerate or freeze them, and bake them later for a quick yet impressive dinner. Plus, it’s a great way to sneak extra veggies into your meal while still satisfying those comfort food cravings.

Why It’s a Must-Try Dish

• Perfect combination: Creamy cheese, tender pasta, rich sauce, and savory beef.
• Family-friendly: Loved by kids and adults alike.
• Meal-prep heaven: Make ahead, freeze, and bake whenever you need.
• Balanced meal: Includes protein, veggies, and carbs in one dish.
• Restaurant-worthy presentation: Gorgeous, cheesy, and impressive for guests.

Recipe Details

• Preparation Time: 25 minutes
• Cooking Time: 35 minutes
• Total Time: 1 hour
• Servings: 6 servings
• Calories: Approximately 480 kcal per serving
• Course: Main Course
• Cuisine: Italian-American

Ingredients

For the Pasta:

• 20 jumbo pasta shells (plus a few extra in case of breakage)
• 1 tablespoon salt (for boiling water)

For the Filling:

• 1 pound (450g) ground beef
• 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and squeezed dry)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• ½ teaspoon onion powder
• ½ teaspoon Italian seasoning
• Salt and pepper, to taste

For the Sauce and Topping:

• 3 cups marinara sauce (homemade or store-bought)
• 1 cup shredded mozzarella cheese (for topping)
• 2 tablespoons grated Parmesan cheese
• Fresh basil or parsley, chopped (for garnish)

Cooking Directions

Step-by-Step Preparation Method:

Step 1: Cook the Pasta Shells

1. Bring a large pot of salted water to a boil.
2. Add jumbo shells and cook until just al dente (about 8–9 minutes).
3. Drain and rinse under cold water to stop cooking.
4. Set aside on a parchment-lined tray so they don’t stick together.

Step 2: Prepare the Filling

1. In a large skillet, cook ground beef over medium heat until browned.
2. Add minced garlic and sauté for 1 minute.
3. Stir in chopped spinach and cook until wilted (or warmed through if using frozen spinach).
4. Remove from heat and let it cool slightly.
5. In a large mixing bowl, combine ricotta, mozzarella, Parmesan, egg, onion powder, Italian seasoning, salt, and pepper.
6. Add the cooked beef and spinach mixture to the bowl and stir until well combined.

Step 3: Stuff the Shells

1. Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
2. Using a spoon, fill each shell with about 2 tablespoons of the filling mixture.
3. Arrange stuffed shells in a single layer in the dish.

Step 4: Assemble and Bake

1. Pour the remaining marinara sauce evenly over the shells.
2. Sprinkle the top with mozzarella and Parmesan cheese.
3. Cover the dish with foil and bake at 375°F (190°C) for 25 minutes.
4. Remove foil and bake uncovered for an additional 10 minutes, until cheese is golden and bubbly.

Step 5: Rest and Serve

• Let the stuffed shells rest for 5 minutes before serving.
• Garnish with fresh parsley or basil, and enjoy warm!

How to Serve

Ground Beef and Spinach Stuffed Shells pair beautifully with:

• Garlic bread or cheesy breadsticks
• Caesar salad or caprese salad
• A glass of red wine (like Chianti or Merlot) for a complete Italian-style meal

For extra indulgence, drizzle with a little basil pesto or serve alongside roasted vegetables for a wholesome dinner.

Recipe Tips

• Cook shells al dente: They’ll continue cooking in the oven, so don’t overboil.
• Use a piping bag or spoon: For easy stuffing without tearing the shells.
• Drain spinach well: Too much moisture will make the filling watery.
• Cover with foil initially: Keeps the shells from drying out.
• Add more sauce if desired: A saucier dish prevents dryness after baking.

Recipe Variations

1. Three-Cheese Vegetarian Version

Skip the beef and double the spinach. Add extra ricotta, mozzarella, and Parmesan for a rich, creamy vegetarian dish.

2. Chicken and Spinach Stuffed Shells

Substitute ground chicken for beef. Add a touch of crushed red pepper and garlic for extra depth.

3. Beef and Ricotta Alfredo Shells

Use a creamy Alfredo sauce instead of marinara for a white-sauce version. Sprinkle with mozzarella and bake as directed.

4. Mexican-Inspired Shells

Replace marinara with enchilada sauce and season the beef with taco spices. Top with cheddar and cilantro for a fun twist.

5. Spicy Italian Sausage Shells

Replace half the ground beef with Italian sausage for a bolder, spicier flavor.

Freezing and Storage

To Store:

• Refrigerate leftovers in an airtight container for up to 4 days.

To Reheat:

• Reheat individual portions in the microwave for 2–3 minutes, or the whole dish in the oven at 350°F (175°C) for 15–20 minutes until hot.

To Freeze (Unbaked):

1. Assemble the shells in a freezer-safe baking dish.
2. Cover tightly with plastic wrap, then foil.
3. Freeze for up to 3 months.
4. When ready to cook, thaw overnight in the refrigerator and bake as directed.

To Freeze (Baked):

• Cool completely, wrap tightly, and freeze for up to 2 months.
• Reheat covered at 375°F (190°C) until warmed through (about 30 minutes).

Special Equipment Needed

• Large pot for boiling pasta
• Skillet or frying pan
• Mixing bowls
• 9×13-inch baking dish
• Aluminum foil
• Spoon or piping bag for stuffing shells

Frequently Asked Questions

Q1: Can I use frozen spinach?
Yes! Just thaw and squeeze out all excess water before adding to the filling.

Q2: What’s the best pasta brand for stuffed shells?
Any brand works — just ensure you buy jumbo shells. Barilla and De Cecco are popular choices.

Q3: Can I make this ahead of time?
Absolutely! Assemble the dish up to a day in advance, cover, and refrigerate. Bake when ready to serve.

Q4: Can I use cottage cheese instead of ricotta?
Yes, substitute in equal amounts — it gives a slightly different texture but still tastes delicious.

Q5: How do I prevent the shells from tearing?
Don’t overcook them and let them cool slightly before stuffing. You can also toss them lightly in oil after draining.

Conclusion

Ground Beef and Spinach Stuffed Shells is the ultimate comfort food — hearty, creamy, and irresistibly cheesy. It’s a dish that brings families together, filling your home with the aromas of baked pasta, bubbling cheese, and rich marinara.

Whether you’re hosting a cozy dinner, meal-prepping for the week, or craving something soul-satisfying, this dish delivers every time. It’s classic Italian comfort — simple, flavorful, and absolutely unforgettable.