Ground Beef and Spinach Stuffed Shells for an Easy Family Dinner

Is there anything better than a bubbling dish of pasta coming out of the oven on a busy weeknight? This recipe for Ground Beef and Spinach Stuffed Shells is the kind of comforting, crowd-pleasing meal that feels like a big hug. It’s a fantastic way to sneak some greens into your family’s dinner, and it’s hearty enough to satisfy even the biggest appetites. Honestly, I love this recipe because it’s the perfect solution for those nights when you need something both easy and impressive. It’s a complete, well-rounded meal all by itself. So good.

What Is Ground Beef and Spinach Stuffed Shells?

Think of this dish as the heartier, more satisfying cousin of classic cheese-stuffed shells. It’s a fantastic pasta bake that transforms simple, affordable ingredients into something truly special. We’re taking jumbo pasta shells and stuffing them with a savory mixture of ground beef, ricotta cheese, and nutrient-rich spinach. The whole thing gets smothered in marinara sauce and a blanket of mozzarella before being baked until hot and bubbly. It’s the ultimate comfort food that doesn’t skimp on flavor or nutrition, making it a top contender for your regular rotation of healthy dinner recipes.

Ingredients

• 1 box (12 oz) jumbo pasta shells: The perfect vessel for all that delicious filling.
• 1 tablespoon olive oil: For sautéing our veggies.
• 1 yellow onion, finely diced: Adds a sweet, savory base flavor.
• 3 cloves garlic, minced: For that essential aromatic punch.
• 1 lb lean ground beef: The hearty, protein-packed star of the show.
• 1 teaspoon dried oregano: Brings in classic Italian seasoning.
• 1/2 teaspoon salt: To enhance all the other flavors.
• 1/4 teaspoon black pepper: For a little bit of spice.
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry: Our easy, nutrient-packed green.
• 1 (15 oz) container ricotta cheese: Creates a creamy, luxurious filling.
• 1 large egg: Helps bind the filling together so it doesn’t run.
• 1/2 cup grated Parmesan cheese: Adds a salty, nutty flavor.
• 2 cups marinara sauce: For saucy, tomatoey goodness.
• 1 1/2 cups shredded mozzarella cheese: Because everything is better with melty cheese on top.

Step by Step Method

1. Preheat your oven to 350°F and grab a 9×13 inch baking dish. Lightly grease it with a bit of cooking spray or olive oil.
2. Bring a large pot of generously salted water to a boil. Cook the jumbo shells according to the package directions for al dente, usually about 9-10 minutes. You want them to still have a little bite so they don’t get mushy when baked. Drain them carefully and let them cool on a baking sheet so they’re easier to handle.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until it’s soft and translucent, about 5 minutes. Stir in the garlic and cook for just one more minute until it’s fragrant.
4. Add the ground beef to the skillet, breaking it up with your spoon. Cook until it’s fully browned and no pink remains. Stir in the oregano, salt, and pepper. Drain off any excess grease from the meat.
5. In a large mixing bowl, combine the cooked beef mixture, squeezed-dry spinach, ricotta cheese, egg, and Parmesan cheese. Mix it all together until it’s well combined. This is your beautiful, flavorful filling!
6. Spread one cup of the marinara sauce evenly over the bottom of your prepared baking dish.
7. Now for the fun part! Take a cooled shell in your hand and spoon a generous amount of the filling into it. Place it seam-side up in the baking dish. Repeat with all the remaining shells, lining them up snugly in the dish.
8. Pour the remaining cup of marinara sauce over the top of the stuffed shells, then sprinkle the shredded mozzarella cheese evenly over everything.
9. Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and has those gorgeous golden spots.
10. Let the dish rest for about 5-10 minutes after pulling it from the oven. This helps everything set up and makes serving so much easier. Dig in!

Serving Ideas & Pairings

This dish is a complete meal all on its own, but I never say no to a little something on the side! A simple, crisp green salad with a tangy vinaigrette is my go-to. It cuts through the richness of the pasta beautifully. For a real backyard barbecue vibe, garlic bread is a non-negotiable must. If you’re feeding a bigger crowd or just want more healthy dinner ideas, roasted vegetables like broccoli or asparagus are a wonderful, easy addition. And for the kids? Sometimes I’ll serve their shells with a little extra sauce for dipping on the side—it makes dinner more fun.

Crockpot Notes for Easy Preparation

Yes, you can make these stuffed shells in your slow cooker for the ultimate hands-off easy weeknight dinner! The preparation is almost identical. Mix your filling and stuff the par-boiled shells as directed. Instead of a baking dish, lightly grease the interior of your crockpot. Spread a thin layer of sauce on the bottom. Arrange the stuffed shells in layers, adding a little sauce between each layer. Top with the remaining sauce and cheese. Cover and cook on LOW for 3-4 hours. The result is incredibly tender and perfect for coming home to a ready-made meal.

Creative Variations and Substitutions

This recipe is wonderfully adaptable. For a lighter version, you can easily swap the ground beef for ground turkey or chicken. If you’re looking for meatless dinner ideas, just leave the beef out and add an extra package of spinach and some sautéed mushrooms. Not a fan of ricotta? Cottage cheese blended until smooth works great too. And for a little Texan kick, stir a teaspoon of chili powder into the beef mixture. Don’t be afraid to make this recipe your own!

Storage Tips for Leftovers

Leftovers? They reheat like a dream, making this a fantastic option for cheap dinners for a family all week long. Let the baked shells cool completely, then store them in an airtight container in the refrigerator for up to 4 days. To reheat, just pop a portion in the microwave until hot, or for that just-baked texture, reheat it in a 350°F oven for about 15-20 minutes. You can also freeze this dish. Assemble it in a freezer-safe dish but don’t bake it. Wrap it tightly and freeze for up to 3 months. Thaw in the fridge overnight before baking as directed.

Budget-Friendly Tips for Families

Feeding a family on a budget doesn’t mean sacrificing flavor. This recipe is already a winner for cheap dinners, but here are a few extra tips. Buy your ground beef in larger family packs when it’s on sale and freeze what you don’t use. Frozen spinach is almost always cheaper than fresh and works perfectly here. Grate your own mozzarella cheese from a block—it’s typically less expensive than the pre-shredded bags and melts better, too. This dish stretches one pound of beef to easily feed a family of four with possible leftovers.

FAQs About Ground Beef and Spinach Stuffed Shells

• Can I make these stuffed shells ahead of time? Absolutely! This is one of my favorite make-ahead dinner dishes. Assemble the entire dish, cover it tightly, and keep it in the refrigerator for up to 24 hours before you plan to bake it. You might just need to add a few extra minutes to the baking time since it will be going in cold.
• Do I have to use frozen spinach? Not at all. If you have fresh spinach on hand, you can use that too! Just wilt about 10 ounces of fresh spinach in a skillet with a tiny bit of water before squeezing it completely dry and chopping it roughly.
• How can I prevent my shells from tearing? The key is to not overcook them initially. Cooking them to al dente and letting them cool completely on a flat surface makes them much sturdier and easier to handle when stuffing.
• Is this a healthy dinner recipe? I believe it is! By using lean ground beef and packing it full of spinach, you’re getting a great balance of protein, iron, and vitamins. It’s a wholesome, satisfying meal that feels indulgent but is made with real, simple ingredients.