Stuffed Shells


Stuffed Shells


  • 1 LB Ground beef
  • 2 (12 oz) box jumbo pasta shells
  • 8oz frozen spinach, thawed and squeezed of excess juice
  • 32oz ricotta cheese
  • 1 cup shredded parm
  • 2 garlic cloves, minced
  • 1 small yellow onion, finely chopped
  • 4 cups mozzarella cheese
  • 1 cup breadcrumbs
  • 2 eggs, slightly beaten
  • 1/4 cup milk
  • 3 TBsp Italian Seasonings
  • 1 Tbsp Cayenne (opt)
  • 1 TBsp crushed red pepper (opt)
  • Salt-n-pep to taste


  1. Saute onions in enough olive oil to cover bottom of skillet, till golden brown, then add garlic for a few mins, then add beef.
  2. Brown beef, using a fork break up the beef while it’s cooking to make it less chunky, drain if necessary.
  3. Boil salted and olive oiled water and cook pasta shells according to package al dente style. Strain and set aside.
  4. In a large bowl, mix ricotta, parm, 2 cups mozz. Add Italian seasonings (and other herbs) eggs, milk, breadcrumbs and salt-n-pep. Mix thoroughly then mix in spinach and slightly cooled meat.
  5. In a large baking dish, pour enough marinara sauce to cover the bottom of the pan lightly.
  6. Fill each shell with large rounded tablespoons of meat and cheese mixture, and place in pan. *Be sure to closely place the shells together so they don’t get hard while baking*
  7. Pour more sauce evenly over all of the shells. Sprinkle with remaining mozz cheese. Cover tightly with aluminum foil, bake at 375F for 40-50 mins. Take foil off pan, bake additional 10-15 mins.


This makes approx 3 med casserole dishes. These freeze GREAT, just be sure to thaw them out then pop them in the oven!


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