Stuffed Shells with Ground Beef is a hearty baked pasta loaded with spinach and creamy ricotta stuffed shells, all nestled over ground beef marinara.

Overhead shot of large white pan with spinach stuffed shells over ground marinara.

These stuffed shells are:

hearty & healthy
easy to make
great for freezer meals

Key Ingredients & Substitutions

Pasta: You will need a 12 ounce box of jumbo pasta shells.
Ground Beef: Ground Italian sausage is great in this recipe too.
Ricotta: Full fat or skim.
Mozzarella: I use pre-shredded but fresh sliced mozzarella would be delicious.
Spinach: You can use frozen or fresh.
Marinara: Jarred or homemade.

When I’m low on ground beef, I love to use my Slow Cooker Venison Bolognese recipe in place of the ground beef marinara. It adds even more veggies to the dish too!

Recipe Instructions

How to Store Stuffed Shells

If you’ve got leftovers or want to prep ahead, storing stuffed shells is easy. Once the shells have cooled completely, place them in an airtight container and refrigerate for up to 3–4 days. To reheat, cover the dish with foil and warm in the oven at 350°F until heated through, or microwave individual portions for a quick meal.

For longer storage, stuffed shells freeze beautifully. Arrange them in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge, then bake as usual until hot and bubbly—perfect for an easy cowboy-style dinner anytime.

Spinach and ricotta stuffed pasta shells being scooped out of dish.

Large white dish with stuffed pasta shells.

Stuffed Shells with Spinach and Ground Beef

Alexis

These easy stuffed shells with spinach and ground beef make a hearty, family-friendly dinner that’s cheesy, comforting, and perfect for busy weeknights.

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Prep Time 25

Cook Time 45

Total Time 1 10

Course Main Course

Cuisine American, Italian

Servings 6 people

Equipment

1 baking dish

Ingredients

12 oz package jumbo pasta shells
1 lb ground beef
3 garlic cloves minced
1 28 oz jar of marinara
1 15 oz container ricotta cheese
1 egg
½ 16 oz package of frozen spinach
2 cups mozzarella cheese
salt and pepper to taste

Instructions

Preheat oven to 350F. Boil shells in a large pot of water until al dente. 2-3 minutes less than package directions.
In a large skillet brown ground beef until no longer pink, add minced garlic and cook until fragrant. Around 2 minutes.
Add the jar of marinara and turn off heat.
Spoon half of the ground beef marinara to the bottom of a large baking dish, spreading it in an even layer.
In a large bowl mix together spinach, ricotta, eggs, and salt and pepper until combined.
Once the cooked shells have cooled, fill the shells with the ricotta mixture. Arrange them in the baking dish on top of the marinara.
Spoon the rest of the marinara evenly over the shells. Top with shredded mozzarella.
Bake covered with foil for 30 minutes, then remove foil and bake for an additional 15 minutes.
Let cool for 5-10 minutes then serve and enjoy!

Notes

If you would like to use the entire package of frozen spinach, go for it! I have used half the bag and the whole bag before, my family prefers it with half.
Add parmesan cheese to the ricotta mixture and on top if you have it!

Keyword pasta bake, stuffed shells