Cheesy Beef and Spinach Stuffed Shells

Name: Cheesy Beef and Spinach Stuffed Shells
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 12 large pasta shells; 1 lb ground beef; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1 cup fresh spinach, chopped; 1/2 cup grated Parmesan cheese; 1 egg; 2 cloves garlic, minced; 1 onion, finely chopped; 2 cups marinara sauce; 1 tsp Italian seasoning; Salt and pepper to taste

Highlighted under: Cozy Comfort Meals

When I first created this recipe for Cheesy Beef and Spinach Stuffed Shells, I wanted a hearty dish that balanced flavors and textures perfectly. The shells are filled with a rich and cheesy beef mixture, complemented by fresh spinach. I love how this dish can be made ahead of time, allowing the flavors to meld beautifully. Every bite is a delightful experience of creamy, cheesy goodness and savory beef, comfort food at its best. It's a perfect meal for family gatherings or cozy dinners at home.

Created by

Anna

Last updated on 2026-01-30T20:14:27.791Z

As I cooked the Cheesy Beef and Spinach Stuffed Shells for the first time, I remember being amazed at how accessible this dish was yet delivering a restaurant-quality experience. The trick to making the beef filling truly shine is to sauté the onions and garlic until they're caramelized, enhancing the overall flavor. I also recommend using a blend of cheeses for stuffing, including ricotta and mozzarella, as it adds depth and creaminess.

When I served this dish to my family, the smiles on their faces were priceless. It's an impressive meal, but the best part is that once it's baked, you can make it ahead, letting you spend more time with your loved ones. The aroma that fills the kitchen while it bakes is simply irresistible!

Why You'll Love This Recipe
Creamy, cheesy filling that satisfies every craving.
Nutritious spinach adds color and health benefits.
Can be prepared in advance for hassle-free meals.
Perfect for impressing guests or family dinners.

Perfecting the Stuffing Technique

When stuffing the pasta shells, it's important to be generous but not overfill them. Aim for about 2-3 tablespoons of the beef and cheese mixture per shell—this allows for even baking without overflow. If the shells are too full, they could burst while cooking. I recommend using a small spoon or a piping bag for a cleaner filling process, which makes it easier and neater.

To ensure a balance of flavors, mix the filling ingredients thoroughly and taste as you go. The combination of cheeses doesn’t just add creaminess but also layered flavors, so adjusting the salt and pepper to your preference can make a big difference. Remember, the meat and cheeses should complement the marinara sauce, so choose high-quality ingredients for the best result.

Making It Ahead of Time

One of the great advantages of Cheesy Beef and Spinach Stuffed Shells is their make-ahead capability. You can prepare the entire dish and assemble it a day in advance. Simply cover the baking dish tightly with aluminum foil and keep it in the refrigerator. Just remember to remove it about 30 minutes before baking to bring it to room temperature, ensuring it heats evenly.

If you're looking to save even more time, consider making a batch of tomato sauce on the weekend, which can be frozen and used later. This allows you to put together a comforting meal quickly on a busy weeknight. Just be sure to let the sauce cool completely before freezing in airtight containers for up to three months.

Serving Suggestions and Variations

For a complete meal, serve the stuffed shells with a simple side salad and some crusty garlic bread. The freshness of the salad can balance the richness of the cheesy filling, while the garlic bread offers a great way to scoop up any leftover sauce. A sprinkle of crushed red pepper flakes on top before serving can add a nice hint of heat, too.

Feel free to customize the stuffing according to your dietary preferences. For a lighter option, replace the ground beef with turkey or a plant-based substitute for a vegetarian version. Additionally, consider incorporating other vegetables like mushrooms or bell peppers into the filling for added texture and flavor. Just ensure that these ingredients are finely chopped to create a harmonious blend in each shell.

Ingredients

For the Stuffed Shells

12 large pasta shells
1 lb ground beef
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 cup fresh spinach, chopped
1/2 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 onion, finely chopped
2 cups marinara sauce
1 tsp Italian seasoning
Salt and pepper to taste

Instructions

Cook the Pasta Shells

Bring a large pot of salted water to a boil. Cook the pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

Prepare the Beef Filling

In a large skillet, heat some oil over medium heat. Sauté the onion and garlic until softened, about 3 minutes. Add ground beef and cook until browned. Drain excess fat. Stir in chopped spinach, ricotta, mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper. Mix until well combined.

Stuff the Shells

Preheat your oven to 350°F (175°C). Fill each pasta shell generously with the beef mixture and place them in a baking dish. Pour marinara sauce over the stuffed shells and sprinkle additional mozzarella cheese on top.

Bake

Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.

Serve

Let cool for a few minutes before serving. Garnish with fresh basil or more Parmesan if desired!

Pro Tips

Feel free to substitute ground turkey or chicken for a lighter option. You can also add other vegetables like bell peppers or mushrooms to the stuffing for extra flavor and nutrition.

Storage Tips

If you have leftovers after making this delicious dish, store them in an airtight container in the refrigerator for up to three days. The flavors will continue to develop, making it taste even better on the second day. When reheating, cover the dish with foil to prevent the pasta from drying out, and warm it in the oven at 350°F (175°C) until heated through, around 20-25 minutes.

If you want to freeze the stuffed shells, it's best to do so before baking. Assemble the dish and cover it tightly with foil or plastic wrap, then freeze for up to three months. When you’re ready to cook, thaw it overnight in the refrigerator and bake as directed, adding a few extra minutes to the cooking time if cooking from frozen.

Common Troubleshooting

If your stuffed shells turn out a little dry, it could be due to overbaking. Aim for the recommended cooking time, but keep an eye on them during the last few minutes; the cheese should be bubbly and golden without being overly brown. If they do dry out, adding a splash of water or some extra marinara sauce when reheating can help revive the dish.

Another common issue is if the shells crack while cooking. This can be avoided by ensuring they're cooked al dente in the boiling water, as overcooking can render the pasta too soft and prone to breakage. Always handle them gently when stuffing and transferring to the baking dish, as rough handling can also contribute to cracks.

Questions About Recipes

→ Can I freeze Cheesy Beef and Spinach Stuffed Shells?

Yes, these stuffed shells freeze well. Prepare them without baking, then wrap tightly and freeze. Thaw before baking.

→ What can I use instead of ricotta cheese?

You can substitute cottage cheese or a vegan alternative like tofu blended until smooth.

→ How long can I store leftovers?

Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.

→ Can I use different meats for the filling?

Absolutely! Ground turkey, chicken, or even sausage will work beautifully in this recipe.