Stuffed Shells

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12 jumbo pasta shells

3 tbsp extra virgin olive oil

1 white onion, diced

½ pound 80/20 ground beef

3 cloves garlic, minced

15 ounce tub ricotta cheese

1 box frozen, chopped spinach, defrosted and squeezed really well of excess water

1 egg

2 cups shredded mozzarella cheese

½ cup grated Parmesan cheese

1 tsp dried oregano

1 tsp dried basil

1 tsp dried parsley

2 ½ cups marinara sauce


Freshly ground black pepper

  • Pre-heat oven to 350 degrees.
  • Spray a 9 x 9 glass dish with non-stick cooking spray and set aside.
  • Partially cook the pasta shells in a large pot of boiling salted water until tender but still a little firm to the bite, about 5 to 6 minutes.  Drain and set aside.
  • While pasta is cooking, add olive oil to medium pan over medium heat.  Add onion and sauté until softened slightly.  Add ground beef and garlic; break up beef as it cooks and sauté until it is cooked through.   Remove from heat and let cool slightly.
  • Add ricotta cheese, spinach, egg, mozzarella cheese, 2 tbsp. of the Parmesan cheese and meat mixture to a medium size bowl and mix well until combined.
  • Lightly cover the bottom of the glass dish with a few spoonfuls of marinara sauce.
  • Fill cooked shells with cheese mixture.  Place into cooking dish.  Cover shells with remaining marinara sauce and sprinkle with mozzarella, remaining Parmesan cheese, oregano, basil and parsley.
  • Cook in oven for 20 – 25 minutes until cheese is melted and slightly browned.
  • Serves 4


1 comment

  1. Robinson October 13, 2012 at 7:12 am Reply

    What a great post – and a delicious sondniug dinner! It’s wonderful to get kids involved in cooking early – so good for them! My son is 17 now and not only does he love to cook, but he has a good awareness of seasonality and sustainability. Not to mention the fun family times we had in the kitchen when he was growing up!

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