Spinach and Ground Beef Stuffed Shells
There’s something undeniably comforting about a plate of stuffed pasta. The combination of tender pasta shells filled with a savory mixture of ground beef, spinach, and cheese, all smothered in marinara sauce, creates a delightful dish that can satisfy any hunger. Whether you’re cooking for a family gathering or just treating yourself to a cozy night in, Spinach and Ground Beef Stuffed Shells are sure to impress. With a balance of flavors and a hearty filling, this recipe will quickly become a favorite in your household.
Reasons to Love Spinach and Ground Beef Stuffed Shells
First and foremost, Spinach and Ground Beef Stuffed Shells are ridiculously easy to prepare. They can be made ahead of time, making them perfect for meal prep or a busy weeknight dinner. The combination of beef and spinach not only offers a delicious flavor profile but also packs in nutrients, providing a well-rounded meal. Plus, this dish is customizable—feel free to swap in your favorite herbs or add more vegetables to the mix. Lastly, who can resist the gooey melted cheese on top? It’s practically the cherry on top of this pasta delight.
The Essentials
To prepare Spinach and Ground Beef Stuffed Shells, gather the following 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 loosely packed spinach
- 1 teaspoon basil
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- Salt and pepper, to taste
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
Kitchen Gear Checklist
Before you start cooking, ensure you have the following kitchen tools on hand:
- Large pot for boiling pasta
- Skillet for sautéing
- Baking dish (9×13 inch works great)
- Mixing bowl
- Spoon or spatula for mixing
- Aluminum foil for baking
Spinach and Ground Beef Stuffed Shells Cooking Guide
Now, let’s dive into the cooking process. Follow these simple steps to create your own Spinach and Ground Beef Stuffed Shells:
Step 1: Cook the Pasta
Begin by boiling a large pot of salted water. Once the water is at a rolling boil, add the jumbo pasta shells. Cook according to package instructions until al dente, usually about 10-12 minutes. Drain the shells and set them aside to cool slightly.
Step 2: Prepare the Filling
In a large skillet over medium heat, add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onions are translucent and fragrant. Then, add the ground beef to the skillet. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain any excess fat.
Step 3: Add Spinach and Seasonings
Once the beef is cooked, stir in the spinach. Cook until wilted, about 2 minutes. Sprinkle in the basil, garlic powder, oregano, salt, and pepper. Mix well and remove from heat.
Step 4: Mix in the Cheese
In a mixing bowl, combine the beef and spinach mixture with half of the mozzarella and half of the parmesan cheese. Stir until everything is evenly incorporated.
Step 5: Stuff the Shells
Preheat your oven to 375°F (190°C). Carefully take each cooked shell and spoon a generous amount of the filling inside. Place the stuffed shells seam-side up in a greased baking dish.
Step 6: Add Sauce and Cheese
Pour the marinara sauce over the stuffed shells, ensuring they are well-coated. Sprinkle the remaining mozzarella and parmesan cheese on top for that cheesy finish.
Step 7: Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Step 8: Serve and Enjoy
Once baked, remove from the oven and let the dish cool for a few minutes. Serve warm, garnished with fresh herbs if desired.
In-Season Swaps
If you’re looking to mix things up, consider these seasonal swaps for your Spinach and Ground Beef Stuffed Shells:
- Swap spinach for kale or Swiss chard for a different leafy green.
- Add diced bell peppers or mushrooms for added flavor and texture.
- Use ground turkey or chicken instead of beef for a lighter option.
- Try different cheese blends, such as provolone or pepper jack, for a spicy kick.
Common Errors (and Fixes)
When making Spinach and Ground Beef Stuffed Shells, there are a few common mistakes to watch out for:
- Overcooking the pasta: Ensure you cook the shells al dente, as they will continue to cook in the oven.
- Not draining the beef: Make sure to drain excess fat after cooking the beef to prevent a greasy filling.
- Under-seasoning: Don’t be shy with the salt and pepper! Taste your filling before stuffing the shells.
- Overcrowding the baking dish: Give the shells enough space to cook evenly and get that perfect cheesy crust.
Storage Pro Tips
If you find yourself with leftovers—or you want to prep this dish ahead of time—here are some storage tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply cover with foil and warm in the oven at 350°F (175°C) until heated through.
You can also freeze the assembled stuffed shells before baking. Just wrap the dish tightly with plastic wrap and aluminum foil. When ready to eat, bake from frozen, adding about 10-15 minutes to the cooking time.
Reader Q&A
Can I make Spinach and Ground Beef Stuffed Shells ahead of time?
Absolutely! You can prepare the dish in advance and store it in the refrigerator for up to 24 hours before baking. Just cover it tightly with plastic wrap or foil.
What can I serve with Spinach and Ground Beef Stuffed Shells?
They pair wonderfully with a simple green salad, garlic bread, or a side of Creamed Spinach. You can also try serving them alongside Cheesy Baked Ziti With Hidden Veggies for a pasta night extravaganza!
Can I use a different type of meat?
Yes! Feel free to substitute ground turkey, chicken, or even a plant-based ground meat alternative to suit your dietary preferences.
What type of marinara sauce is best for this recipe?
You can use any store-bought marinara sauce you like, or make your own if you’re feeling adventurous! A homemade sauce can add a special touch to your Spinach and Ground Beef Stuffed Shells.
Serve with These
To enhance your meal experience, consider serving Spinach and Ground Beef Stuffed Shells with:
- Creamed Spinach
- Cheesy Baked Ziti With Hidden Veggies
- A light and refreshing garden salad
- Garlic bread for that perfect sidekick
Serve & Enjoy
Now that you have your Spinach and Ground Beef Stuffed Shells baked to perfection, it’s time to dig in! Grab a fork and enjoy the rich flavors, cheesy goodness, and the satisfaction of a homemade meal. Whether it’s a family dinner or a gathering with friends, this dish is bound to be a hit. So, gather around the table, share stories, and relish every bite. Happy cooking!
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Spinach and Ground Beef Stuffed Shells
Ingredients
Equipment
Method
- Begin by boiling a large pot of salted water. Once boiling, add the jumbo pasta shells and cook until al dente, about 10-12 minutes. Drain and set aside to cool slightly.
- In a large skillet over medium heat, add the diced onion and minced garlic. Sauté for about 2-3 minutes until translucent. Then add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat.
- Stir in the spinach and cook until wilted, about 2 minutes. Add basil, garlic powder, oregano, salt, and pepper. Mix well and remove from heat.
- In a mixing bowl, combine the beef and spinach mixture with half of the mozzarella and parmesan cheese. Stir until evenly incorporated.
- Preheat oven to 375°F (190°C). Stuff each cooked shell with a generous amount of filling and place seam-side up in a greased baking dish.
- Pour marinara sauce over the stuffed shells, ensuring they are well-coated. Sprinkle remaining mozzarella and parmesan cheese on top.
- Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, until cheese is bubbly and golden.
- Remove from oven and let cool for a few minutes. Serve warm, garnished with fresh herbs if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, cover with foil and warm in the oven at 350°F (175°C).
- You can freeze the assembled shells before baking; just bake from frozen, adding extra time.
