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Beefy Spinach Stuffed Shell Casserole
Andre Lewis

Beefy Spinach Stuffed Shell Casserole

Jumbo shells hold ricotta and spinach while a full pound of ground beef seasons the tomato sauce around them. Squeezing the spinach is the small job that keeps the cheese filling firm. Arrange the shells snugly, not stacked, so each one heats through and keeps its shape.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 24 jumbo pasta shells
  • 1 pound 85% lean ground beef
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1 can crushed tomatoes 28 ounces
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper
  • 15 ounces whole-milk ricotta
  • 1 package frozen chopped spinach 10 ounces, thawed and squeezed dry
  • 1 large egg
  • 2 cups shredded mozzarella divided
  • 1/2 cup grated Parmesan

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Boil the shells 2 minutes short of done and drain.
  2. Brown the beef and onion and drain. Add garlic for 30 seconds, then crushed tomatoes, oregano, 1/2 teaspoon salt and pepper and simmer 8 minutes.
  3. Mix the ricotta, spinach, egg, remaining salt, 1 cup mozzarella and Parmesan. Fill each shell with about 2 tablespoons mixture.
  4. Spread half the beef sauce in the dish, arrange the shells in one layer, cover with remaining sauce and sprinkle with remaining mozzarella.
  5. Cover and bake 25 minutes. Uncover and bake 8 to 10 minutes more, then rest 10 minutes.