Welcome to my blog!

Stuffed Pasta Shells Recipe

15 Minutes + 40 Minutes Cooking



Get ready to indulge in a mouthwatering dish that will have you craving more – Stuffed Pasta Shells! These jumbo shells are the perfect vessel for a creamy ricotta and spinach filling, all baked to perfection on a bed of meaty goodness. Each bite is a delectable combination of rich and savory flavors that will have your taste buds dancing with joy.



Adjust Servings
20 jumbo pasta shells
150 grams ground beef
150 ml tomato sauce
250 grams ricotta
75 grams cooked spinach
100 grams grated parmesan cheese
1 teaspoon oregano
1 teaspoon basil
1 teaspoon garlic powder
salt & pepper to taste
Nutritional Information
494 Calories
25 g Fat
28 g Protein
36 g Carbs
7 g Sugars


Cook the Pasta
To start, bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until they are al dente. Once they are cooked, drain and rinse them under cold water to stop the cooking process and set them aside.
While the pasta shells are cooking, heat a skillet over medium heat and cook the ground beef until it is browned and cooked through. Drain any excess grease and add the tomato sauce to the skillet, stirring to combine. Add the oregano, basil, garlic powder, salt, and pepper, and let the mixture simmer for a few minutes to allow the flavors to meld together.
Mark as complete
The Filling!
Next, in a separate bowl, mix together the ricotta, cooked spinach, and parmesan cheese until they are well combined. Add salt and pepper to taste, and mix well. Spoon the ricotta and spinach mixture into each shell.
Arrange the stuffed shells on top of the meaty layer in your baking dish. Once all the shells are neatly nestled in, top the shells with some extre cheese and let the flavors meld together as you bake this hearty and delicious dish.
Mark as complete
Last step
Bake the Stuffed Pasta Shells in the oven at 180°C for 20-25 minutes, or until the cheese on top is melted and bubbly. Once they are finished, remove from the oven and let them cool for a few minutes before serving. Enjoy!
Mark as complete
To make this dish vegetarian, you can substitute the ground beef with crumbled tofu or meatless ground beef.
Be sure to rinse the cooked pasta shells under cold water to prevent them from sticking together and to cool them down before stuffing them with the ricotta mixture.
You can prepare the meat and tomato sauce mixture in advance to save time when assembling the dish. Just reheat it in the microwave or on the stove before pouring it over the stuffed shells.
For a more flavorful filling, you can add chopped sun-dried tomatoes or roasted red peppers to the ricotta and spinach mixture.
If you prefer a more crispy topping, you can sprinkle some breadcrumbs or grated cheese on top before baking.
This dish can be made ahead of time and stored in the fridge for up to 3 days before reheating in the oven.
To make the dish more nutritious, you can add some finely chopped vegetables like bell peppers or zucchini to the meat and tomato sauce mixture.


  • Kaly

    I LOVE YOUR RECIPES SO MUCH!!! Every night i come to your page to get ideas:)

    • Anna

      OMGGGG…this is the BEST feedback you can give me! Really! Thank you so so much!

Leave a Reply

Your email address will not be published. Required fields are marked *