Stuffed Pasta Shells with Ground Beef Ricotta and Spinach

There’s something deeply comforting about baked pasta dishes, especially ones stuffed with a rich, creamy filling and topped with melty cheese. I remember the first time I made Stuffed Pasta Shells with Ground Beef Ricotta and Spinach it felt like an ambitious leap from simple spaghetti, but it turned out to be easier than I imagined and a huge hit at the dinner table.

This stuffed pasta shells recipe with ground beef, ricotta, and spinach is ideal for beginner cooks because it’s simple to prepare, can be assembled ahead of time, and delivers both flavor and nutrition in every bite. It’s a great choice for those seeking quick and healthy meals that feel hearty and satisfying.

Why This Recipe is Special

Unlike many traditional stuffed shell recipes that skip the meat, this version packs in lean ground beef for extra protein and savory depth. The creamy ricotta and earthy spinach bring balance, while a blanket of marinara sauce and melted cheese ties it all together. It’s a crowd-pleaser that’s flexible, freezer-friendly, and surprisingly easy to make—perfect for weeknights or weekend meal prep. Plus, the use of familiar, accessible ingredients makes it a low-stress introduction to oven-baked pasta dishes.

Ingredients and Preparation

Pasta Shells (Jumbo)
These large shells are perfect for holding a generous amount of filling. Their texture provides the perfect bite when baked al dente. Make sure you choose the jumbo size for best results.

Olive Oil
Used to sauté the aromatics and brown the beef, olive oil adds richness and promotes even cooking.

Onion (White, diced)
Aromatics like onion build flavor from the start and bring a mild sweetness when softened.

Ground Beef (Lean)
Adds hearty protein and a savory flavor that balances the creamy ricotta. You can swap with ground turkey, sausage, or omit entirely for a vegetarian version.

Garlic (Freshly minced)
Garlic boosts flavor and depth. It also complements the spinach and ricotta beautifully.

Salt and Black Pepper
Essential for seasoning both the meat and the filling, ensuring every layer of the dish is flavorful.

Marinara or Spaghetti Sauce (Jarred or Homemade)
A tomato-based sauce adds moisture and tang. Store-bought works great, but homemade is always a bonus if you have time.

Ricotta Cheese
Creamy and mild, ricotta forms the base of the filling. You can substitute with cottage cheese (preferably small curd) if needed.

Frozen Spinach (Thawed and Drained)
Provides a nutritious, earthy contrast to the rich cheeses and beef. Fresh spinach can be used if sautéed and drained well.

Egg
Acts as a binder in the ricotta filling, helping it hold its shape while baking.

Italian Blend Cheese or Mozzarella (Shredded)
Melts beautifully over the shells, adding that gooey, comforting texture.

Parmesan Cheese (Grated)
Adds a sharp, nutty flavor and crisps slightly on top for contrast.

Step-by-Step Instructions

Step 1
Preheat your oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick spray. Cook the jumbo pasta shells in salted water until just under al dente, then drain and rinse under cold water to stop the cooking process and prevent sticking.

Step 2
In a large skillet over medium heat, add olive oil and sauté the diced onion until soft and translucent. Add in the minced garlic and cook for 30 seconds until fragrant. Stir in the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat and add marinara sauce. Let it simmer for 5 minutes, then set aside.

Step 3
In a large mixing bowl, combine the drained spinach, ricotta cheese, and egg until fully blended. Stir in 1 cup of shredded mozzarella (or Italian cheese blend) and ¼ cup of Parmesan. Mix thoroughly so the filling is well combined.

Step 4
Spread half of the meat and marinara sauce mixture over the bottom of your prepared baking dish. Take each pasta shell and fill it generously with about two tablespoons of the spinach and cheese mixture. Arrange the shells open side up in the dish.

Step 5
Once all the shells are stuffed and arranged, spoon the remaining meat and marinara sauce over the tops. Sprinkle the remaining shredded mozzarella and Parmesan cheese evenly across the dish.

Step 6
Cover the dish tightly with aluminum foil and bake for 40 minutes. Then remove the foil and bake uncovered for an additional 5 minutes to melt and lightly brown the cheese on top. Garnish with chopped parsley if desired and serve immediately.

Beginner Tips and Notes

• Shells sticking together? Toss cooked shells in a tiny bit of olive oil after draining to keep them from clumping.
• Filling too runny? Make sure the spinach is well-drained—squeeze it with a kitchen towel to remove excess moisture.
• Browning too quickly? If the cheese starts browning before the time is up, tent foil loosely over the top for the final few minutes.
• Don’t overfill shells. It’s tempting, but leave a little room to keep them from bursting open during baking.
• Tool swap: Don’t have a 9×13 dish? Two smaller baking pans will work just fine.

Serving Suggestions

This stuffed pasta dish pairs beautifully with a crisp green salad tossed in a lemon vinaigrette or garlic butter green beans for added freshness. Serve with warm garlic bread or a slice of crusty sourdough to soak up the sauce. For leftovers, store in an airtight container in the fridge for up to 4 days or freeze in individual portions for up to a month. Reheat in the oven or microwave until warmed through.

Conclusion

This stuffed pasta shell recipe with ground beef, ricotta, and spinach is proof that beginner-friendly meals can still feel impressive and taste like a restaurant-quality dish. It’s nourishing, comforting, and totally customizable based on your pantry or dietary preferences. Give it a try and let us know how it turned out in the comments—did your family love it? Did you try any fun variations? Your feedback helps inspire others, too. Happy cooking!

FAQ About Stuffed Pasta Shells with Ground Beef Ricotta and Spinach

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