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Beef and Spinach Stuffed Shells
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Beef and Spinach Stuffed Shells

Course Main Course
Cuisine American, Italian, Southern
Keyword beef-and-spinach-stuffed-shells, easy-stuffed-shells-recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 16 servings
Calories 215kcal
Author Melissa Sperka

Ingredients

  • 1 15 oz box jumbo pasta shells
  • 1 medium onion diced
  • olive oil
  • 1/2 tsp each salt and black pepper
  • 1 lb lean ground beef
  • 1/3 cup sun dried tomatoes rinsed
  • 1 Tbsp prepared basil pesto
  • 1 1/2 Tbsp Italian seasoning
  • 1 tsp crushed red pepper flakes
  • 3 cloves garlic minced
  • 4 oz light cream cheese (i.e. Neufchatel)
  • 1/2 cup ricotta cheese
  • 1 1/2 cups packed baby spinach
  • 1 large egg
  • 2 cups shredded Italian cheese blend OR mozzarella cheese divided
  • 1/3 cup grated Parmesan cheese
  • 1 24 oz jar marinara sauce i.e. Bertolli 5 Cheese
  • 1 Tbsp chopped parsley for garnishing

Instructions

  • Preheat the oven to 350°F. Spray a 13 x 9 inch glass baking dish with cooking spray.
  • Cook the shells per the instructions on the box in salted water until al dente, then drain and cool slightly.
  • In a stove top pan, saute the chopped onion over medium high heat in a couple of tablespoons of olive oil, until translucent. Add the ground beef to the pan and cook until no pink remains. Season with salt and black pepper. Drain excess fat from the pan.
  • To the pan add the sun dried tomatoes, pesto, minced garlic, Italian seasoning, and red pepper flakes to the ground beef. Stir until combined.
  • Add the whipped cream cheese, ricotta cheese and spinach. Simmer on low heat for 2 minutes or just until the cream cheese has melted. Taste and adjust salt and black pepper to your taste. Remove from the heat.
  • Next, add the egg, 1 cup shredded Italian cheese and 1/3 cup of grated Parmesan cheese. Stir thoroughly.
  • Fill shells using a tablespoon then place side by side, seam side up in the dish. Drizzle the tops with the marinara sauce.
  • Bake for 35-40 minutes or until heated through and bubbly. Place the remaining shredded cheese on top five minutes before the end of baking. 
  • Serve immediately garnished with parsley. 

Nutrition

Serving: 1serving | Calories: 215kcal | Carbohydrates: 20g | Protein: 17g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 267mg | Potassium: 277mg | Fiber: 1g | Sugar: 2g | Vitamin A: 565IU | Vitamin C: 3mg | Calcium: 177mg | Iron: 1mg