Stuffed Shells with Ground Beef is always something that is a crowd pleaser in our home! I try to add a little healthy to it by adding in some spinach! It is a great way to get some of your greens and still enjoy a very hearty meal! Adam is a huge meat lover so I can’t have a meal without some meat! I love to add ground hamburger to this, but you can also substitute with turkey or even sausage! Both will still go really well with the meal!
Now these are a little bit time consuming as you have to stuff each shell, but it is worth it in the end! I get tired of the basic spaghetti or lasagna, and want to switch it up at times! When I am feeling fearless I dive into making these stuffed shells with ground beef and spinach!
Ground Beef and Spinach Stuffed Shells
I love to use cottage cheese in my recipe, but you are welcome to use ricotta cheese, it is totally whatever you prefer taste wise! We grew up with cottage cheese in our pasta’s so I prefer that. As for pasta sauce, you can use homemade or just grab a jar of your favorite one. Right now we are using the Ragu Mushroom, it is my go to! I need to get on making up my own, and then freezing it to have on hand!
- 1 lb ground beef
- 1 - 24 oz cottage cheese
- 1 - 16 oz box of jumbo shells
- 1 large jars of spaghetti sauce
- 2 eggs lightly beaten
- 1/2 cup shredded spinach (can use fresh but I use frozen)
- 2 cups mozzarella cheese
- 1 cup parmesan cheese
- First off preheat oven to 350 degrees. Cook pasta shells as directed on the box. Put hamburger and cook it up, ground.
- In a 9x15 pan add about 1/2 the pasta sauce to the bottom of the pan and set aside.
- While that is cooking mix your eggs, cottage cheese, shredded spinach and 1 cup mozzarella cheese and 1/2 cup parmesan.
- Once your hamburger gets done you will add in the ground beef and mix well.
- Drain pasta when done cooking and let cool a little, once able to handle without burning yourself, start to stuff the shells with the mixture.
- Once all your shells are stuffed and in the pan you can then add the rest of the jar of sauce all over pasta. Top with the remaining shredded mozzerella and parmesan cheese.
- Cover with aluminum foil and bake for 30 minutes, then remove foil and bake an additional 15 minutes.
- Serve and enjoy.
I had leftover noodles, I went ahead and filled them and put them in an 8x8 dish for another meal. You can either serve it up then, or assemble and then just freeze for a meal later on. Don't cook in the oven if you will freeze, just do all the steps like you would bake it then wrap it up and store in freezer.
The steps do take a little time, but really it is pretty easy to make. It is a nice change for sure from the basic pasta and sauce recipes we have do regularly! I hope you all enjoy this recipe, and make sure to check out some other ones we have.
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