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Spinach and Ground Beef Stuffed Shells

Hearty jumbo pasta shells stuffed with seasoned ground beef and spinach, baked with marinara and melted cheeses.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 12 ounces jumbo pasta shells about 20–24 shells
  • 1 pound ground beef
  • 1/2 cup onion diced
  • 4 cloves garlic minced
  • 2 cups spinach loosely packed
  • 1 teaspoon basil
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • salt and pepper to taste
  • 2 cups marinara sauce divided
  • 1 cup mozzarella cheese shredded
  • 1/2 cup Parmesan cheese shredded

Instructions

  • Preheat the oven to 400°F (200°C).
  • Bring a large pot of salted water to a boil and cook the jumbo shells until al dente according to package directions; drain and set aside, being careful not to overcook.
  • While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef, diced onion, and minced garlic; cook 3–4 minutes until the beef is browned and the onion is softened, breaking up the meat as it cooks.
  • Add the spinach, basil, garlic powder, oregano, and salt and pepper; cook about 2 minutes until the spinach wilts. Stir in about 1 cup of the marinara sauce and remove from heat.
  • Arrange the cooked shells in a 13x9-inch baking dish. Fill each shell with about 2–3 tablespoons of the meat and spinach mixture.
  • Pour the remaining marinara sauce evenly over the filled shells, then sprinkle with shredded mozzarella and shredded Parmesan.
  • Cover the dish with foil and bake for 15 minutes. Remove the foil and broil 1–2 minutes if you want the cheese browned; watch carefully to avoid burning.

Equipment

  • Large Pot
  • Large Skillet
  • 13x9-inch casserole dish
  • Mixing Spoon
  • Foil

Notes

  • Use salted water when boiling pasta for best flavor.
  • Do not overcook shells or they may tear when stuffing.
  • Reserve about 1 cup marinara for mixing and 1 cup for topping.
  • Broil briefly only if you want a browned cheese top.