This comforting pasta dish features jumbo shells stuffed with ground plant-based meat, ricotta, diced tomatoes and spinach that are topped of with lots of cheeses and baked up until golden and bubbly!
I am in full comfort food mode this time of year and can't think of anything more comforting than pasta with a rich tomato sauce and lots of cheese. These Cheesy Stuffed Shells are not only hearty, they are incredibly easy to make and oh so scrumptious!
Jumbo pasta shells are stuffed with ground meat (I keep mine vegetarian with Impossible Burger Plant-Based Grounds!) mixed with ricotta cheese, tomatoes and spinach. The stuffed shells are then topped off with marinara sauce and lots of cheese and baked up until bubbly.
This dish is one you'll want to keep in your repertoire because the family will definitely be requesting this one again!
Making Cheesy Stuffed Shells
Preheat oven to 375 degrees F.
In a large pot, cook the entire box of shells in salted water according to package instructions until al dente. You won't use all of the shells but some may break so it's best to cook the entire box. Be careful not to overcook shells.
While the shells are cooking, heat olive oil in a large pan or skillet over medium-high heat (only add 1 tablespoon if using ground beef). Add the Impossible burger, or ground meat of choice (beef, turkey and chicken all work beautifully), and brown for 2-3 minutes. Add the chopped onions, garlic, diced tomatoes, Italian seasoning and salt and pepper to taste.
Simmer for 2-3 minutes then add the spinach and simmer for 2 more minutes until spinach is wilted and meat is cooked through. Taste meat mixture and add more salt and pepper to taste if needed. Remove meat mixture from heat and mix in ricotta cheese and egg until fully incorporated.
Pour a half cup of marinara sauce into the bottom of a 12-inch cast iron skillet or a 9x13 baking dish and spread out with the back of a large spoon. Once the shells are cooked, stuff shells with about a tablespoon and a half of meat mixture each and arrange them in your skillet or baking dish.
Pour the rest of the marinara sauce over the top, sprinkle with mozzarella cheese and Parmesan cheese. Sprinkle a little Italian seasoning and cracked black pepper over top of cheese then bake for 35-45 minutes until cheese is golden and bubbly.
Allow shells to cool for about 10 minutes then garnish with fresh basil leaves if desired and enjoy! Cheesy stuffed shells can be stored in an airtight container in the fridge for up to 3 days.
You can also assemble the stuffed shells, cover tightly with plastic wrap and refrigerate for up to two days until ready to bake.
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Cheesy Stuffed Shells
Ingredients
- 18-20 jumbo pasta shells
- 2 tablespoon of olive oil
- 1 pound of ground protein of choice beef, turkey, chicken or plant-based grounds
- ½ medium onion diced
- 2 cloves garlic minced
- 1 15 oz can of fire roasted diced tomatoes
- 1 tablespoon Italian seasoning
- salt and black pepper to taste
- 3 cups loosely packed spinach
- 1 15 oz container of ricotta cheese
- 1 large egg beaten
- 1 24 oz jar of marinara sauce
- 1 cup shredded parmesan cheese shredded
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375 degrees F.
- In a large pot, cook the entire box of shells in salted water according to package instructions until al dente. Be careful not to overcook shells so they do not break apart.
- While the shells are cooking, heat olive oil in a large pan or skillet over medium high heat (only use 1 tablespoon if using ground beef). Add the ground meat and brown for 2-3 minutes. Add the chopped onions, garlic, diced tomatoes, Italian seasoning and salt and pepper to taste. Simmer for 2-3 minutes then add the spinach and simmer for 2 more minutes until spinach is wilted and meat is cooked through. Taste meat mixture and add more salt and pepper to taste if needed. Remove meat mixture from heat and mix in ricotta cheese and egg until fully incorporated.
- Pour a half cup of marinara sauce into the bottom of a 12-inch cast iron skillet or a 9x13 baking dish and spread out with the back of a large spoon. Once the shells are cooked, stuff shells with about a tablespoon and a half of meat mixture each and arrange them in your skillet or baking dish. Pour the marinara sauce over the top, sprinkle with mozzarella cheese and Parmesan cheese. Sprinkle a little Italian seasoning and cracked black pepper over top of cheese then bake for 35-45 minutes until cheese is golden and bubbly.
- Allow cooked shells to cool for about 10 minutes, top with fresh basil if desired and enjoy!
Notes
- leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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