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Ground Beef Stuffed Shells

Creamy ricotta-style spinach and cheese stuffed jumbo shells topped with a savory beef marinara and melted mozzarella.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Servings: 27 stuffed shells

Ingredients

  • 27-29 jumbo pasta shells
  • 10 oz frozen chopped spinach thawed and excess liquid squeezed out
  • 2 cup small curd cottage cheese
  • 1 large egg lightly beaten
  • 3 cup shredded mozzarella divided (1½ cups for filling, 1½ cups for topping)
  • 1/2 cup grated Parmesan
  • 3-4 garlic cloves minced
  • 1 Tbsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp cracked pepper
  • 1/4 tsp crushed red pepper
  • 1 lb ground sirloin
  • 1 onion small, diced
  • 28 oz marinara sauce
  • 1/4 cup fresh basil chopped

Instructions

  • Thaw the frozen spinach and squeeze out all excess liquid until almost dry; chop if pieces are large.
  • In a mixing bowl combine the squeezed spinach, 1½ cups shredded mozzarella, Parmesan, cottage cheese, lightly beaten egg, minced garlic, Italian seasoning, salt, cracked pepper, and crushed red pepper; stir until well combined and set aside.
  • Bring a large pot of salted water to a boil and cook the jumbo shells until just under al dente (about 1 minute less than package directions); drain, rinse with cool water to stop cooking, toss very lightly with a little olive oil to prevent sticking, and arrange in a single layer on a parchment-lined baking sheet.
  • While the shells cook, heat a drizzle of olive oil in a large skillet over medium-high heat; add the diced onion and sauté until translucent, about 3–4 minutes.
  • Add the ground sirloin to the skillet, break into pieces, and cook until no longer pink, about 7–10 minutes; drain excess grease and let the meat cool briefly.
  • Stir half of the slightly cooled cooked beef (reserve the other half) into the spinach and cheese mixture to make the stuffing.
  • Preheat the oven to 350°F (175°C). Lightly spray a 9x13-inch baking pan and spread 1½ cups of marinara sauce evenly on the bottom.
  • Mix the remaining cooked beef and onion into the rest of the marinara to create the topping meat sauce.
  • Stuff each cooked jumbo shell with about 2½–3 tablespoons of the spinach-cheese-beef filling and place them open-side up in the prepared baking pan in an even layer.
  • Pour the meat-marinara sauce over the stuffed shells to cover them, then sprinkle the remaining 1½ cups shredded mozzarella evenly over the top and cover the pan with foil.
  • Bake covered for 25–30 minutes until bubbling, remove the foil, then bake uncovered another 10 minutes until the cheese is melted and lightly golden.
  • Sprinkle chopped fresh basil over the shells and let rest 5–10 minutes before serving.

Equipment

  • Large Pot
  • Colander
  • Large Skillet
  • Mixing Bowl
  • 9x13 inch baking pan
  • Baking Sheet
  • Spatula or spoon

Notes

  • Allow baked shells to cool completely before freezing.
  • Place a layer of foil or plastic wrap over the shells before sealing the container if freezing.
  • If freezing before baking, do not add shredded cheese on top; add it before baking.
  • To bake from frozen, cook at 350°F for about 50–60 minutes and add cheese in the last 10 minutes.