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Baked Spinach and Beef Stuffed Shells

Serves 6
Time 45 min
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.
Special Diets:
Ingredients
  • 8 ounces (about 30) jumbo pasta shells
  • 3/4 pound lean ground beef
  • 1 1/4 cup reduced-fat ricotta cheese
  • 1/2 (16.0-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 (15.0-ounce) jar marinara sauce
  • 1 1/4 cup shredded part-skim mozzarella cheese
Method

Cook shells in salted boiling water until just barely tender, about 12 minutes. Drain and cool under cold running water. Drain again.

Meanwhile, preheat 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.

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.
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  • 8 ounces (about 30) jumbo pasta shells
  • 3/4 pound lean ground beef
  • 1 1/4 cup reduced-fat ricotta cheese
  • 1/2 (16.0-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 (15.0-ounce) jar marinara sauce
  • 1 1/4 cup shredded part-skim mozzarella cheese