This recipe is such a hit in our house and so easy to make! I LOVE finding delicious recipes we can use ground beef in since we have so much processed. It’s rich, comforting, and a recipe you can easily make swaps due to dietary issues. I use gluten free shells when I make this.

Beef & Ricotta Stuffed Shells

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Course: Main Course

Cuisine: Italian

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Servings: 12

Author: Kenzie Ashcraft

Ingredients

• 1 package jumbo pasta shells you can use gluten free
• 32 oz ricotta
• 12 oz mozzarella shredded
• 2 eggs lightly beaten
• 1 tbsp garlic powder
• 1 tsp dried oregano
• 3/4 cup parmesan shredded
• 16 oz. jar pasta sauce
• 4 cups spinach stems removed and roughly chopped
• 1 lb lean ground beef
• 1 tbsp italian seasoning
• 1 tbsp garlic minced
• dried parsley for garnish
• salt and pepper to taste

Instructions

• Preheat the oven to 350. In a large skillet over medium heat, brown and crumble the ground beef along with the garlic. I sprinkle the Italian seasoning all over the beef while browning. Drain any excess fat and remove from heat. In the same pan, cook spinach until wilted.
• While the beef is cooking, cook the shells according to package directions. I don't cook them until al dente but just right before so they will still have their shape when stuffing. Just right before they are super soft.
• In a mixing bowl, combine the ricotta, 8 oz. of mozzarella, 1/2 cup of parmesan, eggs, oregano, and garlic powder. Fold in the spinach and about 1/2 of the beef. Add in salt and pepper.
• In a 9 x 13 baking dish, add in the entire jar of pasta sauce and spread evenly. Spoon the cheese mixture into the shells and place in the dish open side up and very close together.
• Sprinkle the remaining ground beef over the top of the shells then the rest of the mozzarella and 1/4 cup of parmesan.
• Cover and bake for 30-35 minutes or until cheese is nice and bubbly. Remove the foil and switch over the broil for 3-5 minutes to brown the cheese just a bit. Garnish with fresh parsley and serve.

This will make more than one pan! You can make a second, smaller pan to take to a neighbor or freeze for another time. I hope this inspires you to try it! We are big Italian eaters over here and this is one I could have on a monthly rotation.

Enjoy!