Beef and Spinach Stuffed Pasta Shells

Tender jumbo pasta shells overflowing with seasoned ground beef, wilted spinach, creamy ricotta, and Parmesan for a hearty, cheesy filling. Nestled in marinara sauce and topped with melted mozzarella, this baked casserole delivers cozy Italian flavors with nutritious greens and protein-packed meat in every delicious bite—perfect for weeknight dinners or casual gatherings.

Why You’ll Love This Recipe

This recipe strikes the perfect balance between indulgent comfort food and a sneaky way to add veggies. The ground beef brings rich, meaty savoriness that pairs beautifully with the earthy spinach, while the trio of cheeses (ricotta for creaminess, Parmesan for nutty depth, and mozzarella for that irresistible gooey melt) creates layers of flavor and texture.

It’s make-ahead friendly, reheats like a dream, and feels fancy enough for guests yet simple enough for busy nights. Kids often love the “stuffed” aspect, and adults appreciate how it packs protein, greens, and carbs into one satisfying dish. Plus, it’s endlessly customizable and uses pantry staples, making it a reliable crowd-pleaser that disappears fast at the table.

Yield: 6 servings

Beef and Spinach Stuffed Pasta Shells

Print

Cheesy ground beef and spinach stuffed shells baked in marinara—comforting, hearty, and family-approved Italian-inspired dinner.

Prep Time 30 minutes

Cook Time 35 minutes

Additional Time 10 minutes

Total Time 1 hour 15 minutes

Ingredients

• 20-24 jumbo pasta shells (about 1 box)
• 1 lb lean ground beef
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 (10-oz) package frozen chopped spinach, thawed and squeezed very dry
• 15 oz whole milk ricotta cheese
• 1 large egg
• ¾ cup grated Parmesan cheese, divided
• 2 cups shredded mozzarella cheese, divided
• 1 tsp dried Italian seasoning (or oregano)
• Salt and black pepper, to taste
• 3 cups marinara sauce (homemade or jarred), divided
• 1-2 tbsp olive oil
• Fresh basil or parsley, for garnish (optional)

Instructions

1. Get everything ready and preheat — Crank your oven to 375°F (190°C). Bring a large pot of salted water to a boil. This is your pasta station—let's make it bubbly!
2. Cook those shells perfectly — Add the jumbo shells and cook 1-2 minutes less than package says (usually 8-10 minutes) until al dente. Drain, rinse with cool water to stop cooking, and set aside. They’ll be easy to handle and won’t overcook later.
3. Sauté the aromatics — In a large skillet over medium heat, warm 1-2 tbsp olive oil. Toss in the diced onion and cook 3-4 minutes until soft and fragrant. Add minced garlic and stir for 30 seconds—your kitchen will smell amazing!
4. Brown the beef like a pro — Crumble in the ground beef, season with salt, pepper, and Italian seasoning. Cook 6-8 minutes, breaking it up, until browned and no pink remains. Drain excess fat if any. Set aside to cool slightly.
5. Mix up the dreamy filling — In a big bowl, combine ricotta, egg, squeezed-dry spinach, ½ cup Parmesan, half the mozzarella (1 cup), and the cooled beef mixture. Stir until everything’s evenly blended. Taste and adjust seasoning—add more salt or herbs if needed.
6. Sauce the base — Spread 1-1½ cups marinara sauce evenly in the bottom of a 9x13-inch baking dish. This prevents sticking and adds moisture from the start.
7. Stuff with love — Using a spoon (or piping bag for fun), generously fill each shell with about 2 heaping tablespoons of filling. Arrange them snugly in the dish, open-side up.
8. Top it off — Pour remaining marinara over the shells, then sprinkle with the rest of the mozzarella and Parmesan. Cover loosely with foil—this keeps everything juicy.
9. Bake to bubbly perfection — Pop in the oven for 20 minutes covered. Remove foil and bake another 10-15 minutes until cheese is melted, golden, and edges are sizzling. Your patience will be rewarded!
10. Rest and serve — Let it rest 5-10 minutes so the filling sets. Garnish with fresh basil or parsley if you like. Scoop onto plates and watch everyone dig in—pure comfort on a fork!

Notes

• If shells tear, no worries—use extra filling to patch or just bake as is.
• For make-ahead: Assemble up to step 8, cover, and refrigerate up to 24 hours before baking (add 10 extra minutes cook time).
• Leftovers taste even better the next day as flavors meld.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 782Total Fat 47gSaturated Fat 24gUnsaturated Fat 23gCholesterol 219mgSodium 1857mgCarbohydrates 26gFiber 4gSugar 9gProtein 62g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Recipe Tips and Tricks

• Cook shells 1-2 minutes less than package directions—they’ll finish in the oven and won’t turn mushy.
• Squeeze spinach VERY dry (use a clean kitchen towel) to avoid watery filling.
• Brown beef well for deeper flavor; drain excess fat if needed.
• Use a piping bag or zip-top bag with corner snipped for easy, mess-free stuffing.
• Cover with foil first to prevent drying, then uncover to brown the cheese.
• Taste filling before stuffing—adjust salt, pepper, or herbs.
• For extra flavor, add red pepper flakes or fresh basil to the sauce.

Ingredients Notes

Jumbo pasta shells are key—they’re large enough to hold plenty of filling without tearing. Use lean ground beef (85-90%) to keep it flavorful without excess grease. Frozen chopped spinach is convenient and works perfectly once thawed and squeezed dry; fresh can substitute but needs wilting first.

Whole milk ricotta gives the creamiest texture, but part-skim works for lighter results. Freshly grated Parmesan adds superior nutty taste over pre-grated. Low-moisture shredded mozzarella melts better without excess water. Marinara sauce can be homemade or store-bought—choose one with good flavor as it’s the base. Egg binds the filling so it holds together beautifully during baking.

Variations and Substitutions

Swap ground beef for ground turkey, chicken, or Italian sausage for different flavor profiles (sausage adds fennel notes). For vegetarian, replace meat with extra spinach, mushrooms, or lentils. Use cottage cheese instead of ricotta for a lighter, protein-boosted filling (blend smooth if texture bothers you).

Try kale or Swiss chard instead of spinach. Add herbs like oregano, basil, or Italian seasoning to the filling. For spicier, mix in red pepper flakes or diced jalapeños. Top with provolone or fontina for variety. Gluten-free shells exist if needed. Make it low-carb with zucchini boats instead of pasta. Double the spinach for more greens without changing much else.

Storage Options

Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered in microwave or oven at 350°F until hot. Freeze unbaked (assembled but not cooked): cover tightly with foil and plastic wrap for up to 3 months; thaw overnight in fridge, then bake as directed (add 10-15 extra minutes). Freeze baked portions individually for quick meals—thaw and reheat in oven or microwave.

Dish Gallery

Please share this Beef and Spinach Stuffed Pasta Shells with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Beef and Cheese Quesadillas