Beef and Spinach Shells Supreme
A hearty Italian-American classic featuring jumbo pasta shells filled with seasoned ground beef, spinach, and a three-cheese blend, all baked in marinara sauce until bubbling and golden.
Ingredients
- 24 jumbo pasta shells
- 1 pound lean ground beef
- 1 medium onion finely diced
- 3 cloves garlic minced
- 2 cups fresh spinach chopped (or 10 oz frozen spinach, thawed and drained)
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese plus ½ cup for topping
- ½ cup grated Parmesan cheese
- 1 egg beaten
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups marinara sauce store-bought or homemade
- 2 tablespoons fresh basil chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and bring a large pot of salted water to a boil. This temperature will ensure the shells bake evenly without burning the cheese.
- Cook pasta shells according to package directions, minus 2 minutes to keep them slightly firmer than al dente. They'll continue cooking in the oven, so undercooking prevents them from becoming mushy.
- Drain shells carefully and lay them out on a baking sheet to prevent sticking. A light coating of olive oil can help prevent them from sticking together while you prepare the filling.
- Brown the ground beef in a large skillet over medium heat until no longer pink, about 5-7 minutes. Break it into small, even crumbles as it cooks for the best texture.
- Add onions and garlic to the beef and cook until onions are translucent, about 3-4 minutes. The aromatics will infuse the meat with flavor.
- If using fresh spinach, add it to the skillet and cook until wilted, about 2 minutes. If using frozen spinach, make sure it's thoroughly drained and add it now, stirring to combine with the beef mixture.
- Remove the skillet from heat and let cool slightly, about 5 minutes. This prevents the egg from cooking when added to the mixture.
- In a large mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper. Mix until well incorporated.
- Fold in the cooled beef and spinach mixture until evenly distributed throughout the cheese mixture.
- Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish, creating an even layer to prevent the shells from sticking.
- Fill each pasta shell with a generous spoonful of the beef and cheese mixture and arrange them in the baking dish, open side up.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle with the reserved ½ cup of mozzarella cheese.
- Cover with aluminum foil and bake for 25 minutes, then remove foil and bake for an additional 5-10 minutes until cheese is bubbly and slightly golden.
- Let stand for 5 minutes before serving to allow the filling to set. Garnish with fresh basil just before serving.
Notes
- Make ahead: Assemble the entire dish, cover tightly, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if cooking from cold.
- For extra flavor, add ½ teaspoon of red pepper flakes to the beef mixture.
- Cook a few extra shells as some may tear during cooking.
- The filling can be prepared a day in advance and stored in the refrigerator.
- Leftovers reheat beautifully in the microwave or oven and will keep for 3-4 days refrigerated.