There’s nothing quite like the comforting warmth of a homemade pasta dish. Whether it’s for a family dinner, a special occasion, or just a hearty meal to satisfy your cravings, this Three-Cheese Spinach and Beef Shells recipe is sure to impress. With rich layers of flavor from savory ground beef, three kinds of cheese, and fresh spinach, all enveloped in perfectly cooked pasta shells, this dish brings a delightful balance of taste and texture to your table.
Let’s dive into the recipe and explore why this dish is bound to become a household favorite.
Why You’ll Love This Recipe
This recipe takes a classic comfort food to the next level. The combination of three cheeses – ricotta, mozzarella, and Pecorino Romano – ensures every bite is creamy and flavorful. The addition of fresh spinach gives the dish a wholesome touch, while the ground beef adds a hearty, savory depth. The tomato basil sauce ties everything together, providing a tangy sweetness that complements the richness of the cheese and meat.
It’s a versatile dish that works well for any gathering or even as a weeknight dinner when you want something a little extra special.
Ingredients
To make this delectable dish, you will need:
- 20 large pasta shells
- 1 lb lean ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1 cup grated Pecorino Romano cheese
- 1 large egg, beaten
- 2 cups tomato basil sauce
- 1 cup fresh spinach, chopped
- 1 tsp dried oregano
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- Fresh basil, chopped for garnish
Instructions
- Preheat Your Oven: Set the oven to 375°F (190°C) so it’s ready when you are.
- Cook the Pasta: Boil the pasta shells in salted water until they’re al dente. Drain them well and set aside.
- Prepare the Filling: While the pasta is cooking, brown the ground beef in a skillet over medium heat. Add the garlic, oregano, and chopped spinach, cooking until the spinach wilts and becomes aromatic. Allow this mixture to cool slightly. Then, in a mixing bowl, combine the beef mixture with ricotta cheese, 1/2 cup of shredded mozzarella, Pecorino Romano cheese, the beaten egg, and season with salt and black pepper.
- Stuff and Assemble: Spread 1 cup of tomato basil sauce on the bottom of a baking dish. Stuff each pasta shell with the beef and cheese mixture, then arrange them snugly in the dish. Pour the remaining sauce over the top and sprinkle with the rest of the shredded mozzarella.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is golden and bubbly.
- Serve: Once baked, garnish the shells with freshly chopped basil and serve warm for a comforting, cheesy meal that’s sure to satisfy.
Three-Cheese Spinach and Beef Shells
- Total Time: 60 minutes
- Yield: 6
Description
Delight in the comfort of creamy, cheesy stuffed pasta shells. This dish brings together the savory flavors of ground beef, three types of cheese, and fresh spinach, baked to perfection. Perfect for any occasion or family gathering, it’s a surefire way to satisfy and impress.
Ingredients
– 20 large pasta shells
– 1 lb lean ground beef
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese, divided
– 1 cup grated Pecorino Romano cheese
– 1 large egg, beaten
– 2 cups tomato basil sauce
– 1 cup fresh spinach, chopped
– 1 tsp dried oregano
– 2 cloves garlic, minced
– Salt and black pepper, to taste
– Fresh basil, chopped for garnish
Instructions
Preheat Oven: Start by preheating your oven to 375°F (190°C).
Cook Pasta: Boil the pasta shells in salted water until they are al dente. Drain and set them aside.
Prepare Filling: In a skillet over medium heat, brown the ground beef. Add the garlic, oregano, and spinach, cooking until the spinach wilts and the aroma is inviting. Allow the mixture to cool slightly. In a bowl, combine the beef mixture with ricotta, 1/2 cup mozzarella, Pecorino Romano, beaten egg, salt, and pepper.
Stuff and Assemble: Spread 1 cup of the tomato basil sauce on the bottom of a baking dish. Fill each cooked pasta shell with the beef and cheese mixture, then place them snugly in the dish. Pour the remaining sauce over the shells and sprinkle with the remaining mozzarella cheese.
Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is golden and bubbly.
Serve: Garnish with freshly chopped basil and serve warm.
- Prep Time: 25 minutes