How do you keep stuffed shells from being watery?

The key to preventing a watery filling for your stuffed shells is to thoroughly drain and squeeze your spinach . Frozen spinach holds a surprising amount of water, and if you don't get rid of it, it will release into your filling as it bakes, making everything runny.

Do you cook shells before stuffing them?

Yes, you always cook the shells before stuffing them. However, you only cook them until they are just shy of al dente , about 2-3 minutes less than the package directions.13 This is because they will continue to cook in the oven and you don't want them to become mushy.

What is a good side dish for stuffed shells?

A light and fresh side dish is a great complement to hearty stuffed shells. A simple Caesar salad or a plate of roasted garlic asparagus can cut through the richness of the dish and balance out the meal.

Do you put eggs in stuffed shells?

Most recipes for stuffed shells, including mine, call for an egg in the ricotta filling.14 The egg acts as a binder , helping the cheese mixture hold its shape as it bakes and preventing it from becoming crumbly or watery.

How long to bake stuffed shells at 375 degrees?

At 375°F, you would typically bake stuffed shells for about 25-30 minutes , or until the sauce is bubbly and the cheese is melted and golden. However, my recipe uses a slightly lower temperature (350°F) for a longer, more gentle bake.

The Best Stuffed Shells with Ground Beef

Name: The Best Stuffed Shells with Ground Beef
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Italian-American
Ingredients: 27 jumbo pasta shells; 1 teaspoon olive oil; 1 onion, chopped; ¾ teaspoon kosher salt, divided; 2 garlic cloves, chopped; 1 pound lean ground beef; 28 ounces marinara sauce; 1 (15-oz) container part skim ricotta cheese; 1 egg; 1 (16-oz) package frozen spinach, thawed and squeezed well; 2 cups part skim shredded Italian cheese blend (or shredded mozzarella), divided; ½ cup parmesan cheese, divided

Description

This comforting and easy stuffed shells with ground beef recipe combines tender pasta, a savory meat sauce, and a creamy, cheesy ricotta filling for a perfect weeknight dinner or family meal.

Ingredients

Scale

27 jumbo pasta shells

1 teaspoon olive oil

1 onion, chopped

¾ teaspoon kosher salt, divided

2 garlic cloves, chopped

1 pound lean ground beef

28 ounces marinara sauce

1 (15-oz) container part skim ricotta cheese

1 egg

1 (16-oz) package frozen spinach, thawed and squeezed well

2 cups part skim shredded Italian cheese blend (or shredded mozzarella), divided

½ cup parmesan cheese, divided

Instructions

Prep the shells: Cook the jumbo shells in a large pot of salted water for about 2-3 minutes less than the package directions say. You want them to be just under al dente. Drain them, rinse with cold water, and set them aside.
Make the meat sauce: While the pasta cooks, heat a large skillet over medium heat. Add the olive oil and then the chopped onion with ¼ teaspoon of the salt. Sauté until the onion is translucent, about 3-5 minutes. Add the garlic and cook for about 1 more minute until it’s fragrant, stirring often. Add the ground beef and another ¼ teaspoon of salt. Cook until it’s browned and fully cooked, breaking it into small pieces. Drain any excess oil if you like. Stir in the marinara sauce and then remove the skillet from the heat.
Mix the filling: In a big bowl, combine the ricotta, egg, the squeezed-out spinach, and a cup of each of your cheeses (Italian blend and parmesan). Season it with salt and stir it all together. This is where the magic happens!
Stuff the shells: Once the shells are cool enough to handle, use a spoon to fill each one with a generous amount of the ricotta-spinach mixture.
Assemble and bake: Spread half of the beef marinara sauce on the bottom of a large baking dish. Arrange the stuffed shells in a single layer over the sauce. Top them with the remaining beef marinara sauce and the rest of the cheese (1 cup of mozzarella and ¼ cup of parmesan).
Bake to perfection: Cover the dish with foil and bake for 40 minutes at 350°F. Then, uncover it and bake for another 5 minutes to get that beautiful, bubbly, golden-brown top.
Serve: Let it sit for a few minutes before serving. Sprinkle with fresh parsley, if you’re using it, and serve.

Notes

Don’t overcook the shells! This is a big one. You want to cook them shy of al dente because they’ll finish cooking in the oven. If they’re too soft going in, they’ll turn to mush.

Squeeze that spinach! This is my number-one trick to avoid a watery filling. Thaw the frozen spinach completely and then squeeze out as much moisture as you possibly can. I like to use a clean kitchen towel or paper towels to really get it dry. It’s a game-changer!

Layering is key. Make sure you put sauce on the bottom of the pan and on top of the shells. This prevents the shells from sticking to the dish and keeps them moist and flavorful as they bake.

To store leftovers, simply let the stuffed shells cool completely, then place them in an airtight container and store in the fridge for up to 3-4 days. To reheat, you can either pop a single serving in the microwave or, for larger portions, place them in an oven-safe dish with a splash of water or extra sauce, cover with foil, and heat at 350°F until warmed through.

The golden-brown crust! The final 5 minutes of baking without the foil is a game-changer. You get these beautifully toasted, crispy edges on the cheese that are just perfect.

It’s a complete meal in one dish, which means fewer pots and pans to wash.

The recipe is incredibly versatile. You can easily swap in different cheeses, add extra veggies to the sauce, or even use a different type of meat.

The combination of the rich, savory meat sauce and the cool, creamy ricotta filling is pure magic.

This recipe is packed with wholesome ingredients. The spinach adds a boost of vitamins and fiber, and the lean ground beef is a fantastic source of protein to keep you full and satisfied.

Trust me, the leftovers are even better. The flavors have time to meld together, making it a delicious lunch the next day.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 8 g
Sodium: 850 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 9 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 28 g
Cholesterol: 80 mg

Keywords: stuffed shells, ground beef, pasta casserole, comfort food, italian-american