Creamy Spinach And Ricotta Stuffed Shells With Meat Sauce

Creamy Spinach And Ricotta Stuffed Shells With Meat Sauce


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Take a few extra minutes to throw together these deliciously creamy stuffed shells. Enjoy the classic flavors of ricotta and spinach with an extra cheesy addition thanks to a helping of mozzarella and Parmesan.

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Time needed

60 min preparation + 15 min cooking

Serving Size / Yield

16 shells


  • 16 jumbo pasta shells, cooked and drained
  • 1 T. olive oil
  • 4 cloves garlic, minced
  • 4 C. spinach leaves, chopped
  • 1 (12 oz.) container ricotta cheese
  • 1 C. mozzarella cheese, shredded
  • ½ C. Parmesan cheese, grated
  • 1 egg
  • Salt and pepper to taste
  • ½ lb. ground beef
  • ½ onion, diced
  • 3 T. tomato paste
  • 1 (28 oz.) can crushed tomatoes
  • 1 tsp. oregano

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In a skillet, brown beef, drain, and set aside. In a large saucepan, heat oil and sauté onion until translucent. Stir in tomato paste, cook for a minute, and add in crushed tomatoes and oregano. Bring sauce to a simmer, add in cooked beef, cover, and reduce heat to cook for 15 minutes. Season with salt and pepper and set aside. Preheat oven to 400 degrees. In a skillet, heat oil and sauté garlic until fragrant. Add in spinach and cook for 4 to 5 minutes until leaves begin to wilt. Transfer to a large bowl and combine with ricotta, mozzarella, Parmesan, egg, salt, and pepper. In a greased baking dish, stuff shells and cover with meat sauce. Bake for 30 minutes covered and 5 minutes uncovered.

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