Imagine a dish that’s like a warm hug on a cold day—yep, that’s what these creamy beef stuffed shells are. I stumbled upon this recipe while sorting through old family cookbooks, and just the aroma alone is enough to make your heart skip a beat. Picture this: savory beef nestled inside tender pasta shells, all coated in a lusciously creamy sauce—it’s the kind of meal that makes you forget about the world outside.
Steps
- Preheat the oven to 425°F. Steam fresh spinach over simmering water until wilted, then drain and chop it.
- Cook jumbo pasta shells in salted boiling water until just under al dente, drain them, and toss with olive oil to prevent sticking.
- In a bowl, mix the chopped spinach with ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and pepper to create the filling.
- Spread marinara sauce over the bottom of a 9×13 baking dish.
- Fill each pasta shell with the cheese and spinach mixture, then arrange them in the baking dish.
- Cover the dish with foil and bake for 20 minutes. Serve with additional marinara sauce on the side.
Ingredients
- Jumbo pasta shells (18-20 shells)
- Marinara sauce (2 cups, store-bought or homemade)
- Fresh spinach (steamed and chopped)
- Ricotta cheese
- Grated pecorino cheese
- Garlic
- Dried oregano
- Lemon zest
- Red pepper flakes
- Salt
- Freshly ground black pepper
- Olive oil (for drizzling)
FAQ
- Can I prepare stuffed shells in advance?
- Yes, you can prepare the stuffed shells ahead of time. Simply assemble them in the baking dish with marinara sauce, cover with foil, and refrigerate for up to 4 hours before baking.
- What type of pasta shells should I use for this recipe?
- This recipe requires jumbo pasta shells, which are perfect for holding the creamy ricotta and spinach filling.
- How can I freeze stuffed shells for later use?
- To freeze, assemble the stuffed shells in the baking dish, cover with foil, and place in the freezer. To prepare, thaw in the refrigerator for about 10 hours, then bake covered for 30 minutes at 425°F until heated through.
- What can I serve with stuffed shells?
- Stuffed shells pair well with a green salad and crusty bread. Consider serving them with a Caesar salad or an arugula salad, and complementing with garlic knots or rosemary focaccia.
- Can I use homemade marinara sauce in this recipe?
- Absolutely! You can use either your favorite store-bought marinara sauce or a homemade version. Both options will work well with the stuffed shells.
Tips
- Prepare Spinach Properly: Before mixing the spinach into the ricotta filling, make sure to steam it until tender and vibrant. Squeeze out the excess moisture using a strainer to prevent the filling from becoming too watery.
- Cook Pasta Shells Al Dente: When boiling the pasta shells, aim for just shy of al dente. This ensures they will finish cooking perfectly in the oven without becoming too soft or mushy.
- Make Ahead for Convenience: You can prepare the stuffed shells in advance by stuffing them and placing them in a baking dish with marinara sauce. Cover with foil and refrigerate for up to 4 hours before baking, which makes it convenient for hosting or busy schedules.
- Enhance Flavor with Garnishes: Before serving, sprinkle the baked shells with additional pecorino or Parmesan cheese and fresh parsley. Serve with extra marinara sauce on the side to ensure each bite is saucy and flavorful.
Equipment
- Steamer basket
- 9×13 baking dish
- Strainer or colander
