Stuffed Shells recipe includes a mixture of cream cheese, meat, spinach and more! It makes the perfect weekday recipe with plenty of leftovers. Consider including this dish in your next pasta bar offering or celebration. This dish is my go-to casserole when gifting others a dish to eat.
Easy stuffed shells recipe
I remember the first time my mom made this recipe. It was heaven on Earth and minutes in I couldn’t stop eating. There are some meals that are great for leftovers as well. This easy stuffed shell recipe is one of them. Consider prepping ahead of time and bake on a busy weekday night. You can also freeze this dish for up to three months to serve at a later time.
Stuffed Shells Ingredients
1 lb Ground beef
Jumbo shells pasta (12 oz)
2-3 garlic cloves
1 egg, whisked
Cream cheese softened (8 oz)
Frozen spinach, thawed and chopped (12 oz)
1 tsp, Italian seasoning
24 oz. tomato sauce
8 oz tomato sauce
2 cups Mozzarella cheese
2 cups Parmesan cheese
How to make stuffed shells
Preheat oven to 350 degrees.
Brown ground beef with chopped onions and garlic cloves. Drain.
Meanwhile, boil jumbo shells. Once cooked, put them in a bowl in the fridge to chill them. (This way it doesn’t burn your fingers when you try to stuff them later)
Mix cooked ground beef, cream cheese, spinach, parmesan cheese.
Add Italian Seasoning to mix.
Once the mixture is cool, add whisked egg.
In a 9×13 dish, pour the 8 oz. tomato sauce to cover the dish on the bottom.
Stuff jumbo pasta shells with approximately 1 tablespoon of the mixture. Place the stuffed pasta shells in the dish.
Pour the 24 oz can of tomato sauce over the pasta shells.
Place mozzarella cheese on top of tomato sauce.
Cover dish with aluminum foil.
Cook for one hour at 350 degrees.
Enjoy!
How to freeze stuffed shells and bake later:
To freeze, simply assemble up until you bake! Cover tightly with foil.
Bake at 350 for 60 minutes. Uncover and bake for five more minutes.
Stuffed shells can be frozen up to 3 months.
Stuffed Shells Recipe
Ingredients
- 1 lb Ground beef
- Jumbo shells pasta (12 oz)
- 2-3 garlic cloves
- 1 egg, whisked
- Cream cheese softened (8 oz)
- Frozen spinach, thawed and chopped (12 oz)
- 1 tsp, Italian seasoning
- 24 oz. tomato sauce
- 8 oz tomato sauce
- 2 cups Mozzarella cheese
- 2 cups Parmesan cheese
Instructions
- Preheat oven to 350 degrees.
- Brown ground beef with chopped onions and garlic cloves. Drain.
- Meanwhile, boil jumbo shells. Once cooked, put them in a bowl in the fridge to chill them. (This way it doesn't burn your fingers when you try to stuff them later)
- Mix cooked ground beef, cream cheese, spinach, parmesan cheese. Add Italian Seasoning to mix.
- Once the mixture is cool, add whisked egg.
- In a 9x13 dish, pour the 8 oz. tomato sauce to cover the dish on the bottom.
- Stuff jumbo pasta shells with approximately 1 tablespoon of the mixture. Place the stuffed pasta shells in the dish.
- Pour the 24 oz can of tomato sauce over the pasta shells.
- Place mozzarella cheese on top of tomato sauce.
- Cover dish with aluminum foil.
- Cook for one hour at 350 degrees.
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