Baked Spinach and Beef Stuffed Shells

Baked Spinach and Beef Stuffed Shells

Serves 6
A mixture of ricotta, spinach and ground beef makes this classic baked pasta dish particularly satisfying. Grass-fed beef is rich and flavorful, so cooking with even a small amount makes a big impact.
  • 8 ounces (about 30) jumbo pasta shells
  • 3/4 pound lean ground beef
  • 1 1/4 cup reduced-fat ricotta cheese
  • 1/2 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 (15-ounce) jar marinara sauce
  • 1 1/4 cup shredded part-skim mozzarella cheese
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Cook shells in salted boiling water until just barely tender, about 12 minutes. Drain and cool under cold running water. Drain again.

Meanwhile, preheat the oven to 350°F. Heat a large, heavy skillet over medium-high heat. Add beef and cook, stirring and breaking up chunks, until browned, about 7 minutes. Drain off any excess fat. In a large bowl, combine beef, ricotta cheese and spinach.

Spread half the marinara sauce over the bottom of a 9x13-inch baking dish. Spoon a heaping tablespoon of filling into each shell and place them open side up into the dish; fit them together snuggly and you should be able to get them all in a single layer. Pour remaining marinara evenly over top, sprinkle with mozzarella cheese and bake until cheese is melted and sauce is bubbling, 30 to 35 minutes.
Nutritional Info: 
Per Serving: 510 calories (170 from fat), 18g total fat, 9g saturated fat, 80mg cholesterol, 760mg sodium, 49g carbohydrates, (5 g dietary fiber, 13g sugar), 35g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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