Stuffed Shells with Ground Beef Recipe

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I’m thrilled to share my favorite Italian stuffed shells recipe with you! This cheesy baked pasta dish is a game-changer for family dinners. Packed with savory ground beef, creamy ricotta, and spinach, these jumbo shells are a crowd-pleaser.

My go-to ground beef pasta recipe is perfect for busy weeknights. It’s easy to make ahead and freeze, so you’ll always have a delicious meal ready. This hearty dish serves 8-9 people, making it ideal for gatherings or meal prep.

I love how versatile this family dinner recipe is. You can lighten it up with lean ground beef and part-skim cheeses. Got dietary restrictions? No problem! I’ll share some easy swaps for gluten-free and dairy-free options too.

5 Reasons You’ll Love This Recipe

This stuffed shells recipe is a game-changer. It’s easy to make and will become a family favorite.

Don’t worry, it looks fancy but it’s easy to make. It’s great for busy weeknights. Plus, you can make it ahead of time. I like to prep it on Sunday for a stress-free dinner later.

This meal is perfect for having leftovers. Make a big batch and freeze half for later. It’s a big help on busy days.

The ground beef makes it hearty and filling. It’s perfect for big meals or potlucks. Everyone will want the recipe.

I made it healthier by using lean beef and part-skim cheese. You get great taste without the guilt. It’s a win-win!

Simple to assemble
Make-ahead friendly
Freezer-friendly
Protein-packed
Lightened up version

Try this stuffed shells recipe and it will be a regular in your meals. It’s the best mix of comfort and easy cooking.

Exact Ingredients List (+ Possible Substitutes)

I love sharing my favorite recipes, and this stuffed shells dish is no exception! Let’s dive into the ingredients you’ll need to create this mouthwatering meal.

27 jumbo pasta shells
1 pound lean ground beef
15 ounces part-skim ricotta cheese
2 cups part-skim Italian cheese blend
16 ounces frozen spinach, thawed and drained

The sauce and seasonings include:

28 ounces marinara sauce
1/2 cup grated Parmesan cheese
1 diced onion
2 minced garlic cloves
1 egg
Salt and pepper to taste

Don’t worry if you need to make substitutions! Try ground turkey instead of beef for a leaner option. Whipped feta can replace ricotta cheese for a tangy twist. If you’re gluten-sensitive, use gluten-free pasta shells. For dairy-free diets, swap in your favorite plant-based cheeses.

With these ingredients, you’re ready to create a delicious stuffed shells dish that will impress your family and friends!

Instructions

Let’s learn how to make stuffed shells! I begin by cooking the jumbo pasta shells until they’re al dente. While they cool, I sauté onions and garlic, then brown the ground beef. The kitchen smells amazing at this point!

Next comes the fun part – assembling stuffed shells. I mix ricotta cheese with spinach and grated Parmesan to create a creamy filling. Using a spoon, I carefully stuff each shell with this delicious mixture.

Now it’s time for layering. I spread a thin layer of marinara sauce in a baking dish. Then, I arrange the filled shells on top and cover them with more sauce. A sprinkle of mozzarella cheese adds the perfect finishing touch.

When it comes to baking stuffed pasta, I cover the dish with foil and pop it in a 350°F oven for 40 minutes. For a golden-brown top, I remove the foil for the last 5 minutes of baking.

Here’s a pro tip: If you’re meal prepping, you can freeze the assembled dish before baking. It’s a lifesaver on busy weeknights!

My family says these stuffed shells are better than any restaurant’s. The secret? Lots of love and a pinch of patience!

Tips, Tricks & Storing

I love meal prep, and this stuffed shells recipe is perfect for it. You can make a big batch and freeze some for later. When freezing stuffed shells, wrap them tightly in foil and plastic wrap. They’ll stay good in the freezer for up to 3 months.

For easy leftover storage, keep the baked shells in an airtight container in the fridge. They’ll last 3-4 days. When you’re ready to eat, reheating pasta bake is simple. Just pop it in the microwave or oven until it’s hot throughout.

Split the recipe between two smaller pans. Bake one now and freeze the other for later.
If you’re short on time, try a deconstructed version. Layer regular pasta shells with the ingredients instead of stuffing them.
When baking from frozen, add about 10 minutes to the cooking time.

With these tips, you’ll always have a delicious meal ready to go. Stuffed shells are a great way to save time and enjoy a tasty dinner any night of the week.

Recipe Variations & Serving Suggestions

I love trying new things with stuffed shells to make dinner fun. Adding spinach to the mix makes it tasty and healthy. Sometimes, I use spicy Italian sausage instead of ground beef for a kick.

What goes well with stuffed shells? I like to serve it with a fresh green salad and warm bread. These sides go great with the rich pasta. For a full Italian meal, I add homemade meatballs or baked ziti.