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Baked Spinach Ricotta Stuffed Shells with Meat Sauce

Baked ricotta stuffed shells with meat sauce are filled with a creamy ricotta and Parmesan mixture, then baked under mozzarella until bubbling. This oven-baked pasta dinner pairs tender jumbo shells with a savory beef marinara sauce.
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Prep Time 20 minutes
Cook Time 1 hour
Resting 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 710
Ingredients Equipment Method Notes

Ingredients
  

For the meat sauce
  • 1 tbsp olive oil
  • 1 yellow onion small, finely chopped (about 1 cup)
  • 1 lb ground beef 85% lean
  • 3 cloves garlic minced
  • 1 jar (24 oz) marinara sauce
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the shells and filling
  • 4 qt water
  • 1 tbsp kosher salt
  • 1 package (12 oz) jumbo pasta shells
  • 1 container (15 oz) whole-milk ricotta
  • 1 egg large
  • 0.5 cup Parmesan cheese grated
  • 2 cups mozzarella cheese shredded, low-moisture, divided
  • 2 tbsp fresh parsley chopped
  • 0.5 tsp Italian seasoning

Equipment

  • 1 large skillet
  • 1 9x13-inch baking dish

Method
 

Make the meat sauce
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the onion and cook for 4 to 5 minutes until softened.
  3. Add the ground beef and cook for 6 to 8 minutes, breaking it up, until browned and it reaches 160°F.
  4. Drain excess fat if needed.
  5. Stir in the garlic and cook for 30 seconds.
  6. Add the marinara sauce, kosher salt, and black pepper, then simmer for 10 minutes.
Cook the shells and make the filling
  1. Heat the oven to 375°F.
  2. Lightly grease a 9x13-inch baking dish.
  3. Bring the water and 1 tablespoon kosher salt to a boil in a large pot.
  4. Add the pasta shells and cook according to package directions until just al dente.
  5. Drain the shells and rinse under cool water.
  6. Stir together the ricotta, egg, Parmesan, 1/2 cup of the mozzarella, parsley, and Italian seasoning in a medium bowl.
Assemble and bake
  1. Spread 1 cup of the meat sauce in the prepared baking dish.
  2. Fill the shells with the ricotta mixture and arrange them in the dish.
  3. Spoon the remaining meat sauce over the shells.
  4. Sprinkle with the remaining 1 1/2 cups mozzarella.
  5. Cover the dish with foil and bake for 25 minutes.
  6. Uncover and bake for 10 to 15 minutes until bubbling and the filling reaches 160°F.
  7. Let the shells rest for 10 minutes before serving.

Notes

For neat, full shells, let the pasta cool under cool water before filling. Refrigerate leftovers for 3 to 4 days; freezer: yes, for up to 3 months. For a lighter option, use leaner ground beef.