Do you put ground beef in stuffed shells?

In this recipe, yes! Ground beef adds heartiness and protein, making the filling rich and satisfying. It pairs perfectly with the cheeses and spinach.

What's in the filling for stuffed shells?

The filling combines ricotta, mozzarella, Parmesan, and cottage cheese for creaminess and protein, plus browned ground beef, fresh spinach, chopped parsley, eggs, and seasonings. It’s flavorful, balanced, and holds together perfectly in the shells.

Common mistakes when making stuffed shells

The most common issues are overcooking the pasta! It should be al dente so it holds up when filled. And, adding too much fat or moisture to the filling can make the shells soggy. Also, make sure to season the filling well; a little salt, pepper, and herbs really bring out the flavor!

Why use part-skim ricotta, part-skim mozzarella, and low-fat cottage cheese?

Using these lower-fat cheeses helps keep the filling from getting too watery and makes it firmer and more cohesive. You still get a creamy, flavorful filling, but the shells stay perfectly cooked instead of soggy.

How much protein is in each serving of stuffed shells?

Each serving of 3 shells has roughly 31 grams of protein from the beef, cottage cheese, and cheeses in the filling!

How do I make marinara sauce for stuffed shells flavorful and well-balanced?

A few little tricks make all the difference. Start by blooming the spices with onions and garlic to build flavor, add a bit of grated carrot to naturally cut the acidity, and finish with a touch of butter for richness. Stir in fresh basil at the end for freshness, and toss in a Parmesan rind if you have one to deepen the flavor as it simmers. It makes for the perfect sauce for stuffed shells!

Do I have to make homemade marinara?

Not at all! While the homemade sauce adds extra flavor, you can use a good store-bought marinara if you’re short on time. One we like is Mezzetta . It’s flavorful and balances well with the filling!

What temperature do I bake stuffed shells?

Bake at 375°F (190°C) for about 25 minutes covered with foil, and 10 minutes uncovered, or until the filling is set and the sauce is bubbly.

How do I store leftover stuffed shells?

Let them cool to room temperature, then store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through.

Can I freeze stuffed shells?

Yes! Arrange the stuffed shells in a freezer-safe container or dish, cover tightly with foil or plastic wrap, and freeze for up to 2–3 months. Thaw in the fridge overnight before reheating in the oven!

Beef Stuffed Shells [High Protein Cottage Cheese + Spinach]

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5 from 2 reviews

Author: Jenna
Total Time: 1 hour 50 minutes
Yield: 21 beef stuffed shells 1x

Description

These beef stuffed shells are packed with protein, creamy cottage cheese, and nutrient-rich spinach, making them hearty yet lighter than the classic version. Perfect for meal prep, weeknight dinners, or a special holiday meal, they’re baked in a flavorful homemade marinara that’s balanced and rich. Easy to assemble and full of flavor!

Ingredients

Units Scale

Marinara Sauce:

3 tablespoons extra-virgin olive oil
1 small yellow onion (or 1 cup), finely diced
6 garlic cloves, minced
1/4 cup carrot, finely grated
28 ounce can crushed tomatoes (plus half can of water)
14.5 ounce can petite diced tomatoes, don't drain
1 teaspoon dried oregano
1 teaspoon fine sea salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
Parmesan rind
Handful of fresh basil leaves, torn
1 tablespoon unsalted butter

Beef Stuffed Shells:

21 jumbo pasta shells
1 tablespoon extra-virgin olive oil
1 pound ground beef (85/15)
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper
4 cups fresh spinach, chopped
1 cup low-fat cottage cheese, blended smooth
1 cup part-skim mozzarella, freshly shredded
1/2 cup fresh parmesan, freshly grated
2 large eggs
3 tablespoons fresh parsley, chopped

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Instructions

Start by making the marinara sauce. Heat olive oil in a large saucepan over medium heat, then add the diced onion and grated carrot. Sauté for 3–4 minutes, until the onion softens. Stir in the garlic, dried oregano, and red pepper flakes (if using), cooking 1–2 minutes to bloom the spices.
Add the crushed tomatoes and half a can of water, then stir in the diced tomatoes with their liquid, salt, and black pepper, and parmesan rind. Bring the sauce to a simmer over medium-high heat, then reduce to medium-low and cook, partially covered, for about 30 minutes, stirring occasionally. Finish by stirring in the butter and fresh basil, then taste and adjust seasoning if needed. If you prefer a smoother sauce, you can blend it as smooth as you like using a hand blender, or leave it chunky
While the sauce simmers, bring a large pot of salted water to a boil and cook the jumbo shells until al dente (8-9 minutes), as they will continue to cook in the oven. Drain and set aside to cool slightly.
Next, prepare the filling. Heat olive oil in a skillet over medium heat and cook the ground beef until browned, breaking it up as it cooks. Stir in the seasonings and chopped spinach and cook until wilted. Then, remove the skillet from the heat and allow the mixture to cool slightly. In the meantime, blend the cottage cheese in a food processor or blender until smooth. In a large bowl, combine the beef-spinach mixture with the mozzarella, ricotta, cottage cheese, Parmesan, eggs, and chopped parsley. Mix until well combined.
Preheat the oven to 375°F (190°C). To assemble the stuffed shells, layer the bottom of the baking dish with marinara, then fill each shell with about 2 tablespoons of filling and arrange them in the dish. For presentation, I usually leave the sauce off the top so the beefy, cheesy filling is visible and serve extra sauce on the side, but you can also spoon sauce over the shells and add extra mozzarella if you prefer!
Cover the beef stuffed shells with foil and bake in the preheated oven for about 25 minutes. Remove the foil and bake for another 10 minutes. Allow the shells to cool for 5 minutes before serving to allow the filling to set. Garnish with freshly chopped parsley and grated Parmesan if you wish. Enjoy!

Notes

Chill the filling: After mixing the filling, you can assemble the shells right away or cover and chill it in the fridge for at least 30 minutes, or overnight. This helps the filling firm up, making it easier to stuff the shells, and allows the flavors to meld.
Cheese choices: Using part-skim ricotta, part-skim mozzarella, and low-fat cottage cheese helps reduce excess moisture and keeps the filling creamy without making the shells soggy.
Marinara shortcuts: My homemade recipe is delicious, but a good-quality store-bought marinara, like Mezzetta, works too! You can use your favorite. You might want to grab two jars depending on how saucy you like your beef stuffed shells.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave. The stuffed shells can also be frozen in a tightly covered dish. Just thaw them overnight in the fridge before reheating.

Prep Time: 30 minutes
Cook Time: 1 hour, 20 minutes
Category: Christmas Recipes, Fall Recipes, High-Protein, Main Dishes, Meal Prep, Pasta
Method: Oven, Stovetop
Cuisine: Italian-American

Find it online: https://heavenlyspiced.com/beef-stuffed-shells/

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